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epigallocatechin/jagung
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Acute effects of epigallocatechin gallate from green tea on oxidation and tissue incorporation of dietary lipids in mice fed a high-fat diet.
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OBJECTIVE
To examine in mice the acute effects of epigallocatechin gallate (EGCG), a green tea bioactive polyphenol on substrate metabolism with focus on the fate of dietary lipids.
METHODS
Male C57BL/6 mice were fed high-fat diets supplemented with EGCG extracted from green tea (TEAVIGO, DSM
Role of continuous phase protein, (-)-epigallocatechin-3-gallate and carrier oil on β-carotene degradation in oil-in-water emulsions.
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The chemical instability of β-carotene limits its utilization as a nutraceutical ingredient in foods. In this research, the effect of continuous phase alpha-lactalbumin (α-LA) and (-)-epigallocatechin-3-gallate (EGCG) on β-carotene degradation in medium chain triacylglycerol (MCT)- and corn
Dietary supplementation with a low dose of (-)-epigallocatechin-3-gallate reduces pro-inflammatory responses in peripheral leukocytes of non-obese type 2 diabetic GK rats.
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(-)-Epigallocatechin-3-gallate (EGCG), which is largely found in green tea, is known to eliminate reactive oxygen species and associated inflammatory responses in vitro and in cells. However, the in vivo mechanisms underlying the effects of EGCG on the amelioration of metabolic disorders are not
Dietary modulation of the carcinogenicity of the heterocyclic amines.
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Heterocyclic amines (HCAs) are potent mutagens and carcinogens formed during cooking of meats or fish. They are, therefore, widely consumed by humans.
OBJECTIVE
A series of studies explore modulation of the mutagenicity and carcinogenicity of typical HCAs like 2-amino-3-methylimidazo[4,5-f]quinoline
Nanoemulsion delivery system of tea polyphenols enhanced the bioavailability of catechins in rats.
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Tea polyphenols (TP) were emulsified with corn oil and polysorbate 80 by high-pressure homogenization. The oil in water (O/W) TP nanoemulsion had droplet sizes of 99.42±1.25nm after preparation. The TP nanoemulsion was stable during storage at 4, 25 or 40°C for 20days. An in vitro simulated
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