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Bioscience, Biotechnology, and Biochemistry Volume 69, 2005 - Issue 12
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Original Articles

Heat-Epimerized Tea Catechins Have the Same Cholesterol-Lowering Activity as Green Tea Catechins in Cholesterol-Fed Rats

Makoto KOBAYASHICentral Research Institute, Ito En, Ltd.
,
Tomonori UNNOCentral Research Institute, Ito En, Ltd.
,
Yuko SUZUKICentral Research Institute, Ito En, Ltd.
,
Ayumu NOZAWACentral Research Institute, Ito En, Ltd.
,
Yuko SAGESAKACentral Research Institute, Ito En, Ltd.
,
Takami KAKUDACentral Research Institute, Ito En, Ltd.
&
Ikuo IKEDALaboratory of Food and Biomolecular Science, Department of Food Function and Health, Graduate School of Agricultural Science, Tohoku University
 show all
Pages 2455-2458 | Received 15 Jul 2005, Accepted 07 Sep 2005, Published online: 22 May 2014

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Magdalena Mika, Agnieszka Wikiera, Anna Antończyk & Maja Grabacka. (2017) Food Stabilizing Antioxidants Increase Nutrient Bioavailability in the in Vitro Model. Journal of the American College of Nutrition 36:7, pages 579-585.
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Takumi Sakakibara, Yoshiharu Sawada, Jilite Wang, Satoshi Nagaoka & Emiko Yanase. (2019) Molecular Mechanism by Which Tea Catechins Decrease the Micellar Solubility of Cholesterol. Journal of Agricultural and Food Chemistry 67:25, pages 7128-7135.
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