Effect of Ground Green Tea Drinking for 2 Weeks on the Susceptibility of Plasma and LDL to the Oxidation ex vivo in Healthy Volunteers.

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Catechins in green tea have been shown to reduce a risk of coronary heart diseasein epidemiological studies. Also, it has been reported catechins have hypolipidemic andantioxidant effects. Then, we investigated the effects of ground green tea drinking onthe susceptibility of plasma and low-density lipoprotein (LDL) to the oxidation byCuSO4 ex vivo, and also evaluated daily food consumption using semiquantitativequestionnaire. Five healthy female subjects consumed ground green tea (1.5 g/ 3 times/day) for 2 weeks after a washout period of 1 week, when they drank water instead oftea. After 2-week tea drinking, the subjects drank water again. They also filled foodand drink-frequency questionnaires during 4 weeks to assess daily foods consumptionto estimate the oxidizability of plasma and LDL. We measured the lag time ofconjugated dienes formation of plasma and LDL to oxidation by CuSO4. The lag timeof conjugated dienes formation are increased in all subjects after ground green teaconsumption from 67± 19 to 118± 42 min in plasma and from 47± 6 to 66± 10 min inLDL. The cholesterol contents in plasma and LDL decreased 10 mg / dl after groundgreen tea consumption. The β-carotene, α-tocopherol, vitamin C and uric acid contentsin plasma did not change after ground green tea consumption. The superoxidedismutase (SOD) activity in plasma also remained unchanged during this study periods.These findings indicated that ground green tea consumption decreased susceptibility ofplasma and LDL to oxidation and also modulated cholesterol metabolism and mightprevent initiation and progression of atherosclerosis

Effect of Ground Green Tea Drinking for 2 Weeks on the Susceptibility of Plasma and LDL to the Oxidation ex vivo in Healthy Volunteers.

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