14E-14 |
Dietary green tea ehances serum lipid profile in aboratory animals |
D. REHRAH, Food Science & Nutrition, North Carolina A&T State University, 161 Carver Hall, Greensboro, NC 27411, M. Ahmedna, Dept. of Human Environment & Family Science, North Carolina A&T State Univ., 161 Carver Hall, Greensboro, NC 27411, H. Nasri, Food Science and Nutrition, North Carolina A&T State University, 171 Carver Hall, Greensboro, NC 27411, and T. Hanner, Department of Animal Sciences, NC A&T State University, 101 Webb Hall, Greensboro, NC 27411. Atherosclerosis and myocardial infraction are major health problems in the US and other Western countries. These coronary heart diseases (CHD) are linked to diet and lifestyle. Dietary interventions that improve serum lipid profile may have a significant impact on public health. Natural products such as green tea contain phytochemicals that lower serum cholesterol and triglycerides. The objectives of this study were to assess the hypolipedimic effects of a special variety of green tea and determine the mechanisms by which it alters serum lipid profile. Forty-five male Wister rats were randomly assigned to one of nine treatment combinations, three diets (regular diet, diet with added cholesterol, and one with added trans fats) and three fluid sources (water, low tea infusion and high tea infusion). After six weeks of feeding, animals were sacrificed. Blood and liver of the animals were harvested and analyzed for total cholesterol, serum HDL, LDL, and triglycerides. Green tea consumption improved serum lipid profile in rats through reduction in total cholesterol, LDL cholesterol, and trans fats. The CHD risk ratio was lowered by two-thirds in rats fed high cholesterol and green tea levels. The liver fat content was also markedly reduced in rats that were on high level of green tea regardless of diet. Higher levels of excreted cholesterol and total lipids were observed in rats that consumed tea. This suggests that phytochemicals in green tea may interfere with adsorption/metabolism of dietary fat and, therefore, could be further investigated used as a safe means of improving cardiovascular health.
Session 14E, Nutraceuticals & Functional Foods: General I
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