栄養・食糧学研究　最近の動向～第６回日本栄養・食糧学会関東支部脂質栄養シンポジウム「脂肪栄養と健康増進」～食品成分と循環器疾患―茶カテキンの動脈硬化，脳卒中進展抑制効果を中心に―

DOI Web Site 被引用文献1件 参考文献22件

書誌事項

タイトル別名
  • Influence of Food Components on Cardiovascular Diseases: Preventive Effects of Tea Catechins on Atherosclerosis and Cerebral Ischemic Damage
  • ショクヒン セイブン ト ジュンカンキ シッカン チャ カテキン ノ ドウミャク コウカ ノウソッチュウ シンテン ヨクセイ コウカ オ チュウシン ニ
  • Preventive Effects of Tea Catechins on Atherosclerosis and Cerebral Ischemic Damage
  • 茶カテキンの動脈硬化, 脳卒中進展抑制効果を中心に
公開日
2004
DOI
  • 10.4327/jsnfs.57.21
公開者
公益社団法人 日本栄養・食糧学会

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説明

Green tea catechins possess potent antioxidative properties, and the preventive effects against various oxidative diseases have been reported. Oxygen radicals in the subendothelial spaces and the penumbra around occluded brain area, play a crucial role in the initiation mechanism of atherosclerosis and stroke, respectively. The purpose of this study was to examine the protective and preventive effects of green tea catechins on atherosclerosis and stroke. Individual pure components of green tea catechins were tested for antiplatelet aggregation property; EGCg and ECg showed 5- and 4-fold potency compared with aspirin. Catechins, especially EGCg and ECg, strongly prevented copper-mediated oxidation of low-density lipoproteins (LDL) in vitro. One-week ingestion of green tea extract significantly prolonged the lag time of LDL oxidation in humans. A long time ingestion of catechin extract greatly prevented the development of atherosclerosis in apoE-deficient mice. In addition, catechin extract protected against cerebral ischemic damage in mid-cerebral artery occluded and reperfused rats; it reduced the score of neurological deficit, reduced brain infarct volume depending on plasma EGCg concentration, and inhibited iNOS expression, neutrophill accumulation and peroxynitrite formation in the penumbra. These results suggest that tea catechins exert beneficial effects on cardiovascular diseases, and support the results of various epidemiological investigations.

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