Heat-epimerized tea catechins have the same cholesterol-lowering activity as green tea catechins in cholesterol-fed rats

被引：40
|
作者：
Kobayashi, M [1 ]
Unno, T
Suzuki, Y
Nozawa, A
Sagesaka, Y
Kakuda, T
Ikeda, I
机构：
[1] Ito En Ltd, Cent Res Inst, Shizuoka 4210516, Japan
[2] Tohoku Univ, Grad Sch Agr Sci, Dept Food Funct & Hlth, Lab Food & Biomol Sci, Sendai, Miyagi 9818555, Japan
来源：
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 2005年 / 69卷 / 12期
关键词：
tea catechins; heat-epimerized tea catechins; cholesterol; rats;
D O I：
10.1271/bbb.69.2455
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
Tea catechins are known to be epimerized by heat treatment. The effect of heat-epimerized tea catechins on serum cholesterol concentration was compared with that of green tea catechins. Our observations strongly suggest that both tea catechins and heat-epimerized tea catechins lower serum cholesterol concentration by inhibiting cholesterol absorption in the intestine. There was no differential effect between the two catechin preparations.
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页码：2455 / 2458
页数：4
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