期刊
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
卷 75, 期 1, 页码 152-154出版社
TAYLOR & FRANCIS LTD
DOI: 10.1271/bbb.100593
关键词
bioavailability; catechin; rice; green tea (Camellia sinensis L.) extract
We attempted to improve the bioavailability of green tea catechins by using food ingredients. The catechin bioavailability of a green tea extract administered to mice was significantly (p < 0.05) increased by supplementing with steamed rice. This enhanced bioavailability was due to the increased concentration of plasma non-gallated catechins, especially epigallocatechin (EGC).
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