Effects of a Component of Green Tea on the Proliferation of Vascular Smooth Muscle Cells
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概要
- 論文の詳細を見る
The effects of a component of green tea on the proliferation of smooth muscle cells were measured in terms of [^3H]thymidine uptake. When green tea tannin mixture was added to the medium of cultured smooth muscle cells, it suppressed the proliferation of the cells dose-dependently. Similarly to the effects of the green tea tannin mixture, (-)-epigallocatechin 3-O-gallate, its main ingredient, had an inhibitory effect on smooth muscle cell proliferation at a low concentration. (-)-Epicatechin 3-O-gallate was also an effective component. Among four types of gallate-free tannin, (-)-epigallocatechin, (-)-epicatechin, and (+)-catechin showed significant dose-dependent inhibition of smooth muscle cell proliferation. However, caffeine and theanine were found to have no such action.
- 社団法人日本農芸化学会の論文
- 1995-11-23
著者
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Yokozawa T
Research Institute For Wakan-yaku Toyama Medical And Pharmaceutical University
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Yokozawa Takako
Research Institute For Wakan-yaku Toyama Medical And Pharmaceutical University
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Kim Mujo
Central Research Laboratories Taiyo Kagaku Co. Ltd.
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Kim Mujo
Pharma Foods International Co.
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Kim Mujo
Central Research Laboratories Of Taiyo Kagaku Co. Ltd.
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Yokozawa Takako
富山大学和漢医薬学総合研究所
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NAKAGAWA Hitomi
Faculty of Education, Toyama University
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OURA Hikokichi
Research Institute for Wakan-Yaku, Toyama Medical and Pharmaceutical University
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Nakagawa H
Graduate School Of Science And Technology Chiba University
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Nakagawa Hiroki
Fac.hort Chiba Univ.
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Kim M
Taiyo Kagaku Co. Ltd. Mie Jpn
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Kim Mujo
Central Research Laboratories Taiyo Kagaku Co. Ltd
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Sakanaka Senji
Central Research Laboratories, Taiyo Kagaku Co., Ltd
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Yokozawa T
Institute Of Natural Medicine University Of Toyama
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Sakanaka S
Taiyo Kagaku Co. Ltd. Mie Jpn
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Sakanaka Senji
Central Research Laboratories Of Taiyo Kagaku Co. Ltd.
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Oura H
Research Institute For Wakan-yaku Toyama Medical And Pharmaceutical University
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Oura Hikokichi
Research Institute For Wakan-yaku Toyama Medical And Pharmaceutical University
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Kim M
Department Of Nutrition And Food Science Ochanomizu University
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