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KMID : 1134820110400020177
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 2 p.177 ~ p.182
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Effect of Yukwa Containing Green Tea Powder on Lipid Composition and Body Weight Change in Mice
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Sung Nak-Yun
Kweon Seok-Yim
Park Jae-Nam
Choi Jong-Il
Song Beom-Seok
Kim Jae-Kyung
Lee Ju-Woon
Kim Jae-Hun
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Abstract
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This study was designed to evaluate the effect of Yukwa prepared by addition of green tea powder on change of lipid composition and body weight in mouse model. Mice were fed with Yukwa containing the five different types of green tea powders such as Bucho-cha, Okro-cha, Yongjeong-cha, Oolong-cha and Hong-cha with a normal diet. Body weight changes of Yukwa fed mice were measured once in a week for seven weeks. After seven weeks, mice were sacrificed and serum and tissues were collected for the following: adipose tissue weight, liver morphology, adipose tissue size and cholesterol content. The Yukwa combination with green tea fed mice reduced all the parameters compared to Yukwa alone fed mice. In conclusion combination with green tea showed reducing effect of hypocholesterolemia, which suggests the possibility of application to green tea as a food ingredient.
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KEYWORD
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Yukwa, green tea, cholesterol, liver morphology, adipose tissue
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