Journal of Oleo Science | VOL. 50
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ラットにおける食餌性脂質酸化に対する茶カテキンの影響(原文標題は英語)

Publication Date Jan 1, 2001

Abstract

We examined the effect of tea catechins on the oxidation of dietary lipids by measuring [13C]-carbon dioxide in the expiration released from [1-13C] labeled tripalmitin. Sprague-Dawley male rats maintained with the basal diet for two weeks were fasted for 14 hr, then administered lipids containing [1-13C] tripalmitin (6.1%) at the dose of 0.33 g/kg body weight. After 2 hr, rats were administrated tea catechin orally at the dose of 300 mg/kg body weight. [13C]-Carbon dioxide in the expiration during every two hours after the administration of labeled lipid was collected up to eight hours. Saline without tea catechin was given as a control. The content of 13C in the carbon dioxide during 2 to 4 hr after the lipid administration increased significantly (p<0.001) in the tea catechin group as compared with the control group. Effect of the long-term administration of tea catechins was next examined by using rats that had been fed the diet containing 1% tea catechin for 2 weeks. No additional tea catechin was given. The content of 13C in the carbon dioxide in the 2-4 hr expiration increased significantly (p<0.001) in the tea catechin group as compared with the control group. These results clearly show that tea catechins, given as a single dose or as a long-term administration, facilitate the oxidation of dietary lipids in rats.

Concepts
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Tea Catechin
Content Of 13C
Oxidation Of Dietary Lipids
Carbon Dioxide
Oxidation Of Lipids
Long-term Administration
Body Weight
Control Group
Single Dose
Sprague-Dawley Rats

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