Effect of Acute Ingestion of Green Tea Extract and Lemon Juice on Oxidative Stress and Lipid Profile in Pigs Fed a High-Fat Diet

摘要: Green tea and its catechins have been shown to ameliorate high fat diet-induced oxidative stress hyperlipidemia. However, low bioavailability of limits their therapeutic potential. Lemon juice (LJ) has suggested enhance the in vitro. This study investigated antioxidative hypolipidemic efficacy a single dose green extract (GTE) or GTE plus LJ (GTE + LJ) high-fat diet fed pigs. Sixteen pigs ingested (190 mg/kg/day) (0.75 mL/kg/day) mixed with low-fat (LF; 5% fat) (HF; 22% diets blood samples were collected for 24 h. Plasma catechin level peaked at two hours, gradually returned baseline after six hours following intake. The addition significantly increased plasma level. containing did not lower cholesterol triacylglycerol (TG) concentrations, superoxide dismutase (SOD) catalase activity, malondialdehyde concentration h HF-fed Addition LJ, however, decreased TG LF groups but cause further changes on any other markers compared alone. Our findings indicate limited effect meal antioxidant enzymes, lipid profile, peroxidation no significant synergistic/additive action adding within A longer treatment period is warranted understand potential role reducing HF possible synergistic LJ.