Tea catechin supplementation increases antioxidant capacity and prevents phospholipid hydroperoxidation in plasma of humans

Kiyotaka Nakagawa, Manabu Ninomiya, Tsutomu Okubo, Nobuyuki Aoi, Lekh Raj Juneja, Mujo Kim, Kenji Yamanaka, Teruo Miyazawa

Research output: Contribution to journalArticlepeer-review

156 Citations (Scopus)

Abstract

The effect of green tea catechin supplementation on antioxidant capacity of human plasma was investigated. Eighteen healthy male volunteers who orally ingested green tea extract (254 mg of total catechins/subject) showed 267 pmol of epigallocatechin-3-gallate (EGCg) per milliliter of plasma at 60 min after administration. The plasma phosphatidylcholine hydroperoxide (PCOOH) levels attenuated from 73.7 pmol/mL in the control to 44.6 pmol/mL in catechin-treated subjects, being correlated inversely with the increase in plasma EGCg level. The results suggested that drinking green tea contributes to prevent cardiovascular disease by increasing plasma antioxidant capacity in humans.

Original languageEnglish
Pages (from-to)3967-3973
Number of pages7
JournalJournal of Agricultural and Food Chemistry
Volume47
Issue number10
DOIs
Publication statusPublished - 1999 Oct 1

Keywords

  • Antioxidant
  • Human plasma
  • Lipid peroxidation
  • Phosphatidylcholine hydroperoxide
  • Tea catechin

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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