1. Green tea extract only affects markers of oxidative status postprandially: lasting antioxidant effect of flavonoid-free diet
- Author
-
Jóhanna Haraldsdóttir, Morten Kall, S. E. Nielsen, Leif H. Skibsted, Steffen Loft, Albin Hermetter, Brittmarie Sandström, B. Mayer, Lennart Nilsson, Lars O. Dragsted, Tuong Huynh-Ba, Jette F. Young, and Bahram Daneshvar
- Subjects
chemistry.chemical_classification ,Nutrition and Dietetics ,Antioxidant ,Glutathione peroxidase ,medicine.medical_treatment ,Glutathione reductase ,Medicine (miscellaneous) ,Green tea extract ,Biology ,Protein oxidation ,medicine.disease_cause ,Ascorbic acid ,Blood proteins ,Biochemistry ,chemistry ,medicine ,Food science ,Oxidative stress - Abstract
Epidemiological studies suggest that foods rich in flavonoids might reduce the risk of cardiovascular disease and cancer. The objective of the present study was to investigate the effect of green tea extract (GTE) used as a food antioxidant on markers of oxidative status after dietary depletion of flavonoids and catechins. The study was designed as a 2×3 weeks blinded human cross-over intervention study (eight smokers, eight non-smokers) with GTE corresponding to a daily intake of 18·6 mg catechins/d. The GTE was incorporated into meat patties and consumed with a strictly controlled diet otherwise low in flavonoids. GTE intervention increased plasma antioxidant capacity from 1·35 to 1·56 (P
- Published
- 2002