Tea catechin supplementation increases antioxidant capacity and prevents phospholipid hydroperoxidation in plasma of humans

被引：158

作者：

Nakagawa, K

Ninomiya, M

Okubo, T

Aoi, N

Juneja, LR

Kim, M

Yamanaka, K

Miyazawa, T ^{[1
]}

机构：

[1] Tohoku Univ, Grad Sch Life Sci & Agr, Chem Biodynam Lab, Sendai, Miyagi 9818555, Japan

[2] Taiyo Kagaku Co Ltd, Cent Res Labs, Yokaichi, Japan

[3] Sasakawa Clin Gastroenterol, Yokaichi, Japan

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1999年 / 47卷 / 10期

关键词：

tea catechin; antioxidant; lipid peroxidation; phosphatidylcholine hydroperoxide; human plasma;

D O I：

10.1021/jf981195l

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The effect of green tea catechin supplementation on antioxidant capacity of human plasma was investigated. Eighteen healthy male volunteers who orally ingested green tea extract (254 mg of total catechins/subject) showed 267 pmol of epigallocatechin-3-gallate (EGCg) per milliliter of plasma at 60 min after administration. The plasma phosphatidylcholine hydroperoxide (PCOOH) levels attenuated from 73.7 pmol/mL in the control to 44.6 pmol/mL in catechin-treated subjects, being correlated inversely with the increase in plasma EGCg level. The results suggested that drinking green tea contributes to prevent cardiovascular disease by increasing plasma antioxidant capacity in humans.

引用

页码：3967 / 3973

页数：7

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