Increased Plasma Concentration of Epigallocatechin in Mice after Orally Administering a Green Tea (Camellia sinensis L.) Extract Supplemented by Steamed Rice

Abstract

We attempted to improve the bioavailability of green tea catechins by using food ingredients. The catechin bioavailability of a green tea extract administered to mice was significantly (p<0.05) increased by supplementing with steamed rice. This enhanced bioavailability was due to the increased concentration of plasma non-gallated catechins, especially epigallocatechin (EGC).