Effect of Dietary Green Tea Catechin Preparation on Oxidative Stress Parameters in Large Intestinal Mucosa of Rats

Masako YAMAMOTO; Sayuri MIYAMOTO; Jae-Hak MOON; Kaeko MUROTA; Yukihiko HARA; Junji TERAO

doi:10.1271/bbb.70.286

Food & Nutrition Science Notes

Effect of Dietary Green Tea Catechin Preparation on Oxidative Stress Parameters in Large Intestinal Mucosa of Rats

Masako YAMAMOTO, Sayuri MIYAMOTO, Jae-Hak MOON, Kaeko MUROTA, Yukihiko HARA, Junji TERAO

著者情報

キーワード: tea catechin, lipid peroxidation, intestinal mucosa, oxidative stress, antioxidant

ジャーナルフリー

2006 年 70 巻 1 号 p. 286-289

DOI https://doi.org/10.1271/bbb.70.286

詳細

抄録

Intake of green tea catechin (GTC) for 4 weeks was found to elevate vitamin E level in the mucosa of the rat large intestine. Iron-induced lipid peroxidation of the mucosal homogenate was suppressed by intake of GTC in rats fed monounsaturated fatty acid (MUFA), indicating that the protective effect of dietary GTC on mucosal oxidative stress is enhanced by combination with a MUFA-rich diet.

責任著者(Corresponding author)

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