Effect of Dietary Green Tea Catechin Preparation on Oxidative Stress Parameters in Large Intestinal Mucosa of Rats
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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.
- Agricultural and Biological Chemistry
Agricultural and Biological Chemistry 70(1), 286-289, 2006-01-23
Japan Society for Bioscience, Biotechnology, and Agrochemistry