15E-28 |
Green tea consumption and its effect on serum and liver lipid profile of rats |
M. AHMEDNA1, H. Nasri1, T. Hanner2, and S. Hurley3. (1) Food Science and Nutrition, North Carolina A&T State University, 161 Carver Hall, Greensboro, NC 27411, (2) Department of Animal Sciences, NC A&T State University, 101 Webb Hall, Greensboro, NC 27411, (3) Department of Animal Sciences, NC A&T SU, 101 Webb Hall, Greensboro, NC 27411 Dietary antioxidants such as phytochemicals are increasingly recognized as potentially important factors in the prevention of cardiovascular diseases. This study examined the preventive effects of a bitter variety of green tea on hyperlipidemia and lipid accumulation in the liver. Forty-five Wistar rats (6 week old) were acclimated for two weeks and randomly assigned to each one of the 9 treatment combinations (3 diets and 3 levels of tea). Rats’ food consisted of standard low cholesterol, high cholesterol (+ 5% cholesterol) diets, and trans fatty acids (standard diet with 10% trans fatty acids). In addition the rats’ diets were given three type of fluids, water (control), low tea, or high tea. Body weight, food, and tea intakes were recorded weekly. At the end of the study, rats were fasted for 24 hours and their blood collected. Total serum cholesterol, triglycerides, and HDL cholesterol were measured The liver was harvested and the lipid accumulation was analyzed. Data revealed that green tea exerted a lowering effect on total cholesterol and triglycerides in the serum while raising serum HDL cholesterol. This positive effect on serum and liver lipoproteins resulted in a significant decrease of CHD risk factor by . The lowering effect of lipid profile was more pronounced in the the high cholesterol diet, suggesting that fat absorption may be one of the mechanisms by which green tea interfered with and reduced hyperlipidemia as well as fat storage in the liver of rats. The regular consumption of this variety of tea could provide a readily available means of lowering cholesterol and prevent coronary heart diseases.
Session 15E, Nutraceuticals & Functional Foods I
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