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

• YAMAMOTO Masako

  Department of Life Science, Tokushima Bunri Junior College

• MIYAMOTO Sayuri

  Department of Food Science, Graduate School of Nutrition and Biosciences, The University of Tokushima

• MOON Jae-Hak

  Department of Food Science, Graduate School of Nutrition and Biosciences, The University of Tokushima

• MUROTA Kaeko

  Department of Food Science, Graduate School of Nutrition and Biosciences, The University of Tokushima

• HARA Yukihiko

  Mitsui Norin Company, Ltd.

• TERAO Junji

  Department of Food Science, Graduate School of Nutrition and Biosciences, The University of Tokushima

Abstract

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.

Journal

• Bioscience, Biotechnology, and Biochemistry

  Bioscience, Biotechnology, and Biochemistry 70 (1), 286-289, 2006

  Japan Society for Bioscience, Biotechnology, and Agrochemistry

Keywords

• tea catechin
• lipid peroxidation
• intestinal mucosa
• oxidative stress
• antioxidant

Details

• CRID: 1390282681452247424
• NII Article ID: 10018535839
• NII Book ID: AA10824164
• DOI: 10.1271/bbb.70.286
• ISSN: 13476947
• ISSN: 09168451
• NDL BIB ID: 7791992
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I7791992
• Web Site: http://www.tandfonline.com/doi/pdf/10.1271/bbb.70.286
• Web Site: https://search.jamas.or.jp/link/ui/2006310256
• Text Lang: en
• Data Source:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed