Increased Plasma Concentration of Epigallocatechin in Mice after Orally Administering a Green Tea (Camellia sinensis L.) Extract Supplemented by Steamed Rice
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概要
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We attempted to improve the bioavailability of green tea catechins by using food ingredients. The catechin bioavailability of a green tea extract administered to mice was significantly (p<0.05) increased by supplementing with steamed rice. This enhanced bioavailability was due to the increased concentration of plasma non-gallated catechins, especially epigallocatechin (EGC).
著者
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EMA Kaori
National Institute of Vegetable and Tea Sciences, National Agriculture and Food Research Organizatio
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MONOBE Manami
National Institute of Vegetable and Tea Sciences, National Agriculture and Food Research Organizatio
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Tokuda Yoshiko
National Institute of Vegetable and Tea Science, NARO
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MAEDA-YAMAMOTO Mari
National Institute of Vegetable and Tea Science, NARO
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Ema Kaori
National Institute Of Vegetable And Tea Sciences National Agriculture And Food Research Organization
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Monobe Manami
National Institute Of Vegetable And Tea Sciences National Agriculture And Food Research Organization
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Ema Kaori
National Institute Of Vegetable And Tea Science Naro
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Maeda-yamamoto Mari
National Inst. Of Vegetable And Tea Sci. Naro
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Monobe Manami
National Institute Of 10 Vegetable And Tea Science
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Ema Kaori
National Institute Of Vegetable And Tea Science
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Monobe Manami
National Inst. Of 10 Vegetable And Tea Sci. Naro
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