Phyllanthus emblica L., a distinctive fruit, is rich in polyphenols and polysaccharide. However, there is a lack of knowledge regarding the role of these compounds as glycolipid lowering ingredients. In this study, the glycolipid lowering ingredients and their effects have been determined by gradually comparing varieties, parts, and components, splitting components, and calculating combined index via their interactions with digestion enzymes, bile acids, cholesterol micelles and probiotics. Results indicated that the glycolipid lowering ingredients were polyphenols and polysaccharide, which located in the pulp, and not influenced by the variety. Pectin with multiple structural domains, and hydrolyzable tannins, i.e. gallic acid, ellagic acid and their derivatives interacted with multiple gut action targets could regulate glycolipid digestion, absorption and metabolism. Polysaccharide and polyphenols demonstrated a synergistic effect in lowering glycolipid by interacting with gut action targets. These findings highlight the potential for further investigation and utilization of glycolipid lowering ingredients in fruits.
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