Antioxidative and Hypolipidemic Effects of Dietary Green Tea Polyphenols in ddY Mice Fed Fish Oil-rich Diet

• Published in: Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) Vol. 39; no. 3; pp. 192 - 198_1
• Main Authors: MURATA, Hisashi, TOMITA, Isao, GOTO, Takanobu, SANO, Mitsuaki, YOSHINO, Kyoji, TAMURA, Mayuko, KURIBAYASHI, Hisashi
• Format: Journal Article
• Language: English
• Published: Japanese Society for Food Hygiene and Safety 1998
• Subjects: antioxidative effect; fish oils; green tea polyphenols; hypolipidemic effect; mouse; n-3 polyunsaturated fatty acids
• ISSN: 0015-6426; 1882-1006
• DOI: 10.3358/shokueishi.39.3_192

The antioxidative and hypolipidemic effects of green tea polyphenols (TP) in mice fed a fish oil-supplemented diet were investigated. Male ddY mice of 8 weeks old were given the following diets for 21 days: control diet (a diet supplemented with 5.0% corn oil), a diet with 0.5% corn oil and 4.5% cod liver oil, or a diet with 0.5% corn oil, 4.5% cod liver oil, and 0.5% TP. The contents of n-3 polyunsaturated fatty acids in the liver of mice given the fish oil plus TP diet were significantly higher than those in the group given the fish oil-only diet. The hypolipidemic effect of fish oil was enhanced by additional administration of TP. Administration of the fish oil-supplemented diet with TP inhibited the increase of lipid peroxide levels caused by fish oil in the liver and serum of mice. The decrease of vitamin E content in the biological samples caused by fish oil feeding was also suppressed by additional TP administration. Thus, addition of 0.5% TP to the fish oil-supplemented diet has significant hypolipidemic and antioxidative effects in mice.