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KMID : 1134820070360030284
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 3 p.284 ~ p.290
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Effects of Green Tea Seed Oil on the Cholesterol, TBARS and Inflammatory Responses in C57BL/6 Mice Fed High Cholesterol Diet
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Kim Jong-Kyung
Kim So-Hee
Noh Kyung-Hee
Jang Ji-Hyun
Song Young-Sun
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Abstract
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Effects of green tea seed oil intake on the serum cholesterol, the thiobarbituric reactive substances (TBARS) formation of liver and inflammatory markers of plasma and macrophage in cholesterol fed mice were investigated, comparing to the intakes of corn oil and olive oil. C57BL/6 mice were divided into three groups and fed the experimental diets: supplemented corn oil, green tea seed oil and olive oil to cholesterol diet, respectively, at the level of 10% for 9 weeks. The increased levels of serum cholesterol of green tea seed oil group were significantly (p＜0.05) lower than that of corn oil group until 6 weeks. The TBARS formation in liver of green tea seed oil and olive oil groups were significantly (p＜0.05) reduced than those of corn oil group. The contents of inflammatory markers (LTB₄, TNF-α, PGE₂, NO) in plasma and macrophage did not show significant differences among the experimental groups. These results showed that green tea seed oil could exert the activity of decreasing serum cholesterol and the antioxidative activity in cholesterol fed mice liver. Therefore, we suggest that green tea seed oil might be developed as a high quality edible oil.
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KEYWORD
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green tea seed oil, inflammatory responses, antioxidative activity
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