Mechanisms of Inhibition of Cholesterol Absorption by Green Tea Catechins
Author:
Affiliation:
1. Central Research Institute, ITO EN, Ltd.
2. Laboratory of Food and Biomolecular Science, Department of Food Function and Health, Graduate School of Agricultural Science, Tohoku University
Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Link
https://www.jstage.jst.go.jp/article/fstr/23/5/23_627/_pdf
Reference50 articles.
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2. Chen, Z. Y., Xhu, Q. Y., Tsang, D., and Huang, Y. (2001). Degradation of green tea catechins in tea drinks. J. Agric. Food Chem., 49, 477-482.
3. Chisaka, T., Matsuda, H., Kubomura, Y., Mochizuki, M., Yamahara, J., and Fujimura H. (1988). The effect of crude drugs on experimental hypercholesterolemia: mode of action of (−)-epigallocatechin gallate in tea leaves. Chem. Pharm. Bull., 36, 227-233.
4. Cohn, J. S., Kamili, A., Wat, E., Chung, R. W., and Tandy, S. (2010). Dietary phospholipids and intestinal cholesterol absorption. Nutrients., 2, 116-127.
5. Fujiki, H., Suganuma, M., Okabe, S., Sueoka, N., Komori, A., Sueoka, E., Kozu, T., Tada, Y., Suga, K., Imai, K., and Nakachi, K. (1998). Cancer inhibition by green tea. Mutat. Res., 402, 307-310.
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