Beneficial effects of green tea catechins on human health are known but there is little information on the effects of thermal modification on bioactivity of catechins. The aim of this study was to determine the dose of thermally modified catechins, which can be used as food stabilizers at which the observed inhibition is most effective as far as the processes of initiation and progression of atherosclerosis in apoE-knockout in mice. The development of atherosclerosis was assessed on the basis of the analysis of atherosclerotic: in the aorta by en face method and in heart by cross-section method. Catechins operate most efficiently when introduced into the diet
at a dosage of 0.1%. They reduce the surface of atherosclerotic lesions by 27.0% (method en face) and 44.2% (method of cross-section) with respect to the control group. Furthermore, catechins thermally modified at 0.1% and 0.2% caused a reduction of the animals’ body weight gain per 1 g of the diet ingested.
Full text available in Polish in Adobe Acrobat format:https://www.npt.up-poznan.net/pub/art_9_32.pdf
| MLA | Mika, Magdalena, et al. "Wpływ dawki katechin modyfikowanych termicznie na hamowanie rozwoju miażdżycy u myszy apoE-knockout." Nauka Przyr. Technol. 9.3 (2015): #32. https://doi.org/10.17306/J.NPT.2015.3.32 |
| APA | Magdalena Mika1, Renata Barbara Kostogrys2, Magdalena Franczyk-Żarów2, Agnieszka Wikiera1 (2015). Wpływ dawki katechin modyfikowanych termicznie na hamowanie rozwoju miażdżycy u myszy apoE-knockout. Nauka Przyr. Technol. 9 (3), #32 https://doi.org/10.17306/J.NPT.2015.3.32 |
| ISO 690 | MIKA, Magdalena, et al. Wpływ dawki katechin modyfikowanych termicznie na hamowanie rozwoju miażdżycy u myszy apoE-knockout. Nauka Przyr. Technol., 2015, 9.3: #32. https://doi.org/10.17306/J.NPT.2015.3.32 |
Magdalena Mika
Katedra Biotechnologii Żywności
Uniwersytet Rolniczy im. Hugona Kołłątaja w Krakowie
ul. Balicka 122
30-149 Kraków
Poland
e-mail: m.mika@ur.krakow.pl