Liver injury-preventive effect of tea theanine in rats

被引：8

作者：

He, P ^{[1
]}

Wada, S ^{[1
]}

Watanabe, N ^{[1
]}

Sugiyama, K ^{[1
]}

机构：

[1] Shizuoka Univ, Fac Agr, Dept Appl Biol Chem, Shizuoka 4228529, Japan

来源：

JOURNAL OF FOOD SCIENCE | 2000年 / 65卷 / 01期

关键词：

green tea; theanine; liver injury; D-galactosamine; rats;

D O I：

10.1111/j.1365-2621.2000.tb15951.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study was conducted to isolate the constituent, which had a preventive effect on D-galactosamlne-induced rat liver injury, from the 70% ethanol-soluble fraction of Japanese green tea. Theanine (glutamic acid gamma-ethylamide) was identified as the active compound, and the liver injury-preventive effect of theanine was dose-dependent. L-Glutamic acid gamma-ethyl ester, but not glutamine, also brought about a significantly preventive effect on liver injury when added to the diet at equimolar levels to that of 1% theanine. The results indicate that theanine is one of the effective constituents of Japanese green tea in preventing D-galactosamine-induced liver injury.

引用

页码：30 / 33

页数：4

共 24 条

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