| Item type |
文献 / Documents(1) |
| 公開日 |
2020-12-11 |
| アクセス権 |
|
|
アクセス権 |
open access |
| 資源タイプ |
|
|
資源タイプ識別子 |
http://purl.org/coar/resource_type/c_6501 |
|
資源タイプ |
journal article |
| 出版社版DOI |
|
|
|
識別子タイプ |
DOI |
|
|
関連識別子 |
https://doi.org/10.1039/D0FO02485F |
|
|
言語 |
ja |
|
|
関連名称 |
10.1039/D0FO02485F |
| 出版タイプ |
|
|
出版タイプ |
AM |
|
出版タイプResource |
http://purl.org/coar/version/c_ab4af688f83e57aa |
| タイトル |
|
|
タイトル |
Chocolate as a food matrix reduces the bioavailability of galloylated catechins from green tea in healthy women |
|
言語 |
en |
| 著者 |
向井, 理恵
フクダ, タカシ
オオニシ, アサミ
二川, 健
フルサワ, ムツキ
寺尾, 純二
|
| 抄録 |
|
|
内容記述タイプ |
Abstract |
|
内容記述 |
In this study, we evaluated the food matrix effects of chocolate on absorption of green tea catechins (GTCs), (−)-epicatechin (EC), (−)-epigallocatechin (EGC), (−)-epicatechin gallate (ECg), and (−)-epigallocatechin gallate (EGCg), in five healthy 22-year-old women. In the single-intake experiment, the plasma concentrations of ECg (P < 0.05, at 1.5 h) and EGCg (P < 0.05, at 6 h) but not those of EC and EGC were reduced by the chocolate matrix. Regardless of the chocolate matrix, ECg and EGCg were mainly present as their aglycones in the plasma, whereas EGC and EC were found mostly as conjugated metabolites. After daily intake of GTCs mixed with chocolate for 14 days followed by overnight fasting, ECg but not EGCg was detected in the plasma. To compare the plasma profiles of ECg and EGCg, a mixture containing approximately equal amounts of ECg and EGCg was administered to nine rats for 14 days. Following treatment and overnight food deprivation, the plasma content of ECg was higher than that of EGCg. After a single injection of the same mixture in seven rats, ECg levels were higher than those of EGCg, and a greater amount of conjugated metabolites of ECg than those of EGCg was detected in the plasma 10 h after administration. In conclusion, the chocolate matrix affects the plasma profiles of GTCs, particularly ECg. ECg appears to persist in the plasma for a longer period, regardless of the chocolate matrix. |
|
言語 |
en |
| 書誌情報 |
en : Food & Function
巻 12,
号 1,
p. 408-416,
発行日 2020-12-09
|
| 収録物ID |
|
|
収録物識別子タイプ |
ISSN |
|
収録物識別子 |
2042650X |
| 出版者 |
|
|
出版者 |
The Royal Society of Chemistry |
|
言語 |
en |
| EID |
|
|
識別子 |
384045 |
|
識別子タイプ |
URI |
| 言語 |
|
|
言語 |
eng |
ff_12_1_408.pdf (913 KB)
