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Green tea extract only affects markers of oxidative status postprandially: lasting antioxidant effect of flavonoid-free diet*

Published online by Cambridge University Press:  09 March 2007

J. F. Young ,
L. O. Dragsted ,
J. Haraldsdóttir ,
B. Daneshvar ,
M. A. Kall ,
S. Loft ,
L. Nilsson ,
S. E. Nielsen ,
B. Mayer  and
L. H. Skibsted
...Show all authors
J. F. Young
Affiliation:
Research Department of Human Nutrition, Royal Veterinary and Agricultural University, Frederiksberg, Denmark
L. O. Dragsted*
Affiliation:
Institute of Food Safety and Toxicology, Danish Veterinary and Food Administration, Søborg, Denmark
J. Haraldsdóttir
Affiliation:
Research Department of Human Nutrition, Royal Veterinary and Agricultural University, Frederiksberg, Denmark
B. Daneshvar
Affiliation:
Institute of Food Safety and Toxicology, Danish Veterinary and Food Administration, Søborg, Denmark
M. A. Kall
Affiliation:
Institute of Food Chemistry and Nutrition, Danish Veterinary and Food Administration, Søborg, Denmark
S. Loft
Affiliation:
Institute of Public Health, University of Copenhagen, Copenhagen, Denmark
L. Nilsson
Affiliation:
Research Department of Human Nutrition, Royal Veterinary and Agricultural University, Frederiksberg, Denmark
S. E. Nielsen
Affiliation:
Institute of Food Safety and Toxicology, Danish Veterinary and Food Administration, Søborg, Denmark
B. Mayer
Affiliation:
Institute of Biochemistry and Food Chemistry, Technical University of Graz, Graz, Austria
L. H. Skibsted
Affiliation:
Food Chemistry, Department of Dairy and Food Science, Royal Veterinary and Agricultural University, Frederiksberg, Denmark
T. Huynh-Ba
Affiliation:
Nestlé Research Centre, Nestec Ltd., 1000 Lausanne 26, Switzerland
A. Hermetter
Affiliation:
Nestlé Research Centre, Nestec Ltd., 1000 Lausanne 26, Switzerland
B. Sandström
Affiliation:
Research Department of Human Nutrition, Royal Veterinary and Agricultural University, Frederiksberg, Denmark
*
†Corresponding author: L. O. Dragsted, present address Mørkhøj Bygade 19, DK-2860, Søborg, Denmark, fax +45 33 95 60 01, email lod@fdir.dk
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Abstract

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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<0·02) in postprandially collected plasma, most prominently in smokers. The intervention did not significantly affect markers in fasting blood samples, including plasma or haemoglobin protein oxidation, plasma oxidation lagtime, or activities of the erythrocyte superoxide dismutase, glutathione peroxidase, glutathione reductase and catalase. Neither were fasting plasma triacylglycerol, cholesterol, α-tocopherol, retinol, β-carotene, or ascorbic acid affected by intervention. Urinary 8-oxo-deoxyguanosine excretion was also unaffected. Catechins from the extract were excreted into urine with a half-life of less than 2 h in accordance with the short-term effects on plasma antioxidant capacity. Since no long-term effects of GTE were observed, the study essentially served as a fruit and vegetables depletion study. The overall effect of the 10-week period without dietary fruits and vegetables was a decrease in oxidative damage to DNA, blood proteins, and plasma lipids, concomitantly with marked changes in antioxidative defence.

Keywords

Green tea extract interventionDietary depletion of fruits and vegetablesBiomarkers of oxidative damageBiomarkers of antioxidative defenceProtein oxidation
Type
Research Article
Information
British Journal of Nutrition , Volume 87 , Issue 4 , April 2002 , pp. 343 - 355
Copyright
Copyright © The Nutrition Society 2002

Footnotes

*

The study has been carried out with financial support in part from a Danish Food Technology grant (FØTEK2, 'Antioxidants from plants') and in part from the Commission of the European Communities, Agriculture and Fisheries (FAIR) specific RTD programme, CT 95-0158 'Natural Antioxidants from Foods'. It does not necessarily reflect its views and in no way anticipates the Commission's future policy in this area.

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