Effect of Dietary Green Tea Catechin Preparation on Oxidative Stress Parameters in Large Intestinal Mucosa of Rats

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  • YAMAMOTO Masako
    Department of Life Science, Tokushima Bunri Junior College
  • MIYAMOTO Sayuri
    Department of Food Science, Graduate School of Nutrition and Biosciences, The University of Tokushima
  • MOON Jae-Hak
    Department of Food Science, Graduate School of Nutrition and Biosciences, The University of Tokushima
  • MUROTA Kaeko
    Department of Food Science, Graduate School of Nutrition and Biosciences, The University of Tokushima
  • HARA Yukihiko
    Mitsui Norin Company, Ltd.
  • TERAO Junji
    Department of Food Science, Graduate School of Nutrition and Biosciences, The University of Tokushima

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Intake of green tea catechin (GTC) for 4 weeks was found to elevate vitamin E level in the mucosa of the rat large intestine. Iron-induced lipid peroxidation of the mucosal homogenate was suppressed by intake of GTC in rats fed monounsaturated fatty acid (MUFA), indicating that the protective effect of dietary GTC on mucosal oxidative stress is enhanced by combination with a MUFA-rich diet.

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