Bioavailability of catechins from tea: the effect of milk
Bioavailability of catechins from tea: the effect of milk
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DOI：
10.1038/sj.ejcn.1600568
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发表时间：
1998-05-01
影响因子：
4.7
通讯作者：
Tijburg, LBM
中科院分区：
文献类型：
--
作者：
van het Hof, KH;Kivits, GAA;Tijburg, LBM
目的：评估绿茶或红茶摄入后儿茶素的血药浓度以及在红茶中添加牛奶的影响。设计：在随机交叉设计中，12名志愿者每隔一周服用一剂绿茶、红茶和加奶的红茶。在喝茶前和喝茶后8小时内抽取血样。环境：该研究在荷兰的联合利华研究中心进行。受试者：12名健康成人志愿者（7名女性，5名男性）参与研究。他们是从联合利华弗拉丁根研究中心的员工中招募的。干预措施：绿茶、红茶和加半脱脂牛奶的红茶（每种3克茶固体）。结果：饮用绿茶（0.9 g总儿茶素）或红茶（0.3 g总儿茶素）导致血液中儿茶素水平迅速增加，饮用绿茶后平均最大变化（CVM）为0.46 μ mol/l(13%)，饮用红茶时为0.10 μ mol/l（13%）。绿茶和红茶分别在平均（s.e.m.） t = 2.3 h（0.2）和2.2 h（0.2）后达到最大变化。血液水平迅速下降，绿茶的消除率（平均CVM）为t(1/2) = 4.8小时（5%），红茶为t(1/2) = 6.9小时（8%）。在红茶中添加牛奶（600毫升中添加100毫升）对血液中儿茶素水平没有显著影响（曲线下面积（平均CVM）分别为0.53 h. mu mol/l（11%）和红茶加牛奶的0.60 h. mu mol/l(9%)）。结论：绿茶和红茶中的儿茶素吸收迅速，牛奶不影响茶儿茶素的生物利用度。
Objectives: To assess the blood concentration of catechins following green or black tea ingestion and the effect of addition of milk to black tea.Design: Twelve volunteers received a single dose of green tea, black tea and black tea with milk in a randomized cross-over design with one-week intervals. Blood samples were drawn before and up to eight hours after tea consumption.Setting: The study was performed at the Unilever Research Vlaardingen in The Netherlands.Subjects: Twelve healthy adult volunteers (7 females, 5 males) participated in the study. They were recruited among employees of Unilever Research Vlaardingen.Interventions: Green tea, black tea and black tea with semi-skimmed milk (3 g tea solids each).Results: Consumption of green tea (0.9 g total catechins) or black tea (0.3 g total catechins) resulted ina rapid increase of catechin levels in blood with an average maximum change from baseline (CVM) of 0.46 mu mol/l (13%) after ingestion of green tea and 0.10 mu mol/l (13%) in case of black tea. These maximum changes were reached after (mean (s.e.m.)) t = 2.3 h (0.2) and t = 2.2 h (0.2) for green and black tea respectively. Blood levels rapidly declined with an elimination rate (mean (CVM)) of t(1/2) = 4.8 h (5%) for green tea and t(1/2) = 6.9 h (8%) for black tea. Addition of milk to black tea (100 ml in 600 ml) did not significantly affect the blood catechin levels (areas under the curves (mean (CVM) of 0.53 h. mu mol/l (11%) vs 0.60 h. mu mol/l (9%) for black tea and black tea with milk respectively.Conclusion: Catechins from green tea and black tea are rapidly absorbed and milk does not impair the bioavailability of tea catechins.