| Project/Area Number |
10680171
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
食生活
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| Research Institution | NATIONAL INSTITUTE OF HEALTH AND NUTRITION |
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Principal Investigator |
KEIZO Umegaki NATIONAL INSTITUTE OF HEALTH AND NUTRITION, DIVISION OF APPLIED FOOD RESEARCH, SECTION HEAD, 応用食品部, 室長 (60191920)
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| Project Period (FY) |
1998 – 1999
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| Project Status |
Completed (Fiscal Year 1999)
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| Budget Amount *help |
¥2,600,000 (Direct Cost: ¥2,600,000)
Fiscal Year 1999: ¥900,000 (Direct Cost: ¥900,000)
Fiscal Year 1998: ¥1,700,000 (Direct Cost: ¥1,700,000)
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| Keywords | polyphenol / oxidative damage / X-ray / lipid / antioxidant vitamins / DNA / Iron |
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| Research Abstract |
In this study, antioxidant function of tea polyphenol was evaluated by a method using X-ray irradiation. When animals (mice or rats) were irradiated with X-ray to their whole bodies, oxidative damages were induced in bone marrow at immediately after, and in liver and plasma on 2-4 days after. Treatment of tea polyphenol (- 300mg/kg body weight) before X-ray irradiation did not influence on the decrease in antioxidant vitamins and increases in oxidative damages in DNA and lipids by the irradiation. The tea polyphenol treatment also did not modify an increase in the concentration of iron in plasma and liver after the irradiation. A simple and sensitive method to detect tea polyphenol in plasma and liver after the irradiation. A simple and sensitive method to detect tea polyphenol in plasma was developed. Using this method, it was observed that half-life of tea polyphenol in blood was very short and most of the tea polyphenol was present as conjugated forms. These things could be associated with the lack of the antioxidant function of tea polyphenol in this experimental condition. Therefore, it is speculated that frequent intake of tea, which maintain the concentration of tea polyphenol in blood at the certain level, is recommended to expect antioxidant function of tea polyphenol in vivo.
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