Green tea polyphenols (flavan 3-ols) prevent oxidative modification of low density lipoproteins: an ex vivo study in humans. (Q54050500)

24 May 2018

title

Green tea polyphenols (flavan 3-ols) prevent oxidative modification of low density lipoproteins: an ex vivo study in humans. (English)

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24 May 2018

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Miura Y

1

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24 May 2018

Chiba T

2

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24 May 2018

Miura S

3

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24 May 2018

Tomita I

4

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24 May 2018

Umegaki K

5

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24 May 2018

Ikeda M

6

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24 May 2018

Tomita T

7

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24 May 2018

publication date

1 April 2000

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24 May 2018

Journal of Nutritional Biochemistry

published in

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24 May 2018

volume

11

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24 May 2018

issue

4

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24 May 2018

page(s)

216-222

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24 May 2018

The role of oxidized lipoproteins in atherogenesis

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Relation between intake of flavonoids and risk for coronary heart disease in male health professionals

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Tea consumption. relationship to cholesterol, blood pressure, and coronary and total mortality

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Coffee and tea consumption and the prevalence of coronary heart disease in men and women: results from the Scottish Heart Health Study

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Coffee and tea intake and the risk of myocardial infarction.

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Green tea composition, consumption, and polyphenol chemistry

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Crude tea extracts decrease the mutagenic activity of N-methyl-N'-nitro-N-nitrosoguanidine in vitro and in intragastric tract of rats.

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The inhibitory effects of tea polyphenols (flavan-3-ol derivatives) on Cu2+ mediated oxidative modification of low density lipoprotein

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Effects of various natural antioxidants on the Cu(2+)-mediated oxidative modification of low density lipoprotein

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Single vertical spin density gradient ultracentrifugation

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1 Selected methods for the determination of ascorbic acid in animal cells, tissues, and fluids

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A simple fluorometric assay for lipoperoxide in blood plasma

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Antioxidant vitamin supplementation and lipid peroxidation in smokers

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Dietary supplementation with beta-carotene, but not with lycopene, inhibits endothelial cell-mediated oxidation of low-density lipoprotein

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Singlet oxygen quenching by carotenoids.

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Effect of soybean phytoestrogen intake on low density lipoprotein oxidation resistance

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Inhibition of LDL oxidation by cocoa

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Licorice extract and its major polyphenol glabridin protect low-density lipoprotein against lipid peroxidation: in vitro and ex vivo studies in humans and in atherosclerotic apolipoprotein E-deficient mice

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Red wine consumption does not affect oxidizability of low-density lipoproteins in volunteers

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Consumption of green or black tea does not increase resistance of low-density lipoprotein to oxidation in humans

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No effect of consumption of green and black tea on plasma lipid and antioxidant levels and on LDL oxidation in smokers

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Effect of tea flavonoid supplementation on the susceptibility of low-density lipoprotein to oxidative modification

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Identifiers

DOI

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24 May 2018

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24 May 2018