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01.03.2014 | Original Contribution

Effect of green tea on postprandial antioxidant capacity, serum lipids, C-reactive protein and glucose levels in patients with coronary artery disease

verfasst von: Antonios E. Koutelidakis, Loukianos Rallidis, Katerina Koniari, Demosthenes Panagiotakos, Michael Komaitis, Antonis Zampelas, Maria Anastasiou-Nana, Maria Kapsokefalou

Erschienen in: European Journal of Nutrition | Ausgabe 2/2014

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Abstract

Purpose

Cardiovascular risk factors have been identified in the postprandial state, particularly in patients with coronary artery disease (CAD). Tea consumption has been linked to cardiovascular risk reduction, but the beneficial effect of tea has not been investigated under postprandial conditions. The objective was to examine the effect of green tea on postprandial levels of plasma total antioxidant capacity (TAC), serum lipids, C-reactive protein (CRP) and glucose in patients with CAD.

Methods

In a randomized controlled, parallel design with 2 arms, 43 patients with CAD were assigned to consume breakfast consisting of bread, butter and 330 ml water or tea (4.5 g green tea/330 ml, providing approximately 400 mg catechins). Blood samples were drawn immediately before and 1.5, 3 and 5 h after breakfast. TAC was measured in plasma with the ferric reducing antioxidant power of plasma and oxygen radical absorbance capacity assays. Total cholesterol, high-density lipoprotein-cholesterol (HDL-C), low-density lipoprotein-cholesterol (LDL-C), triglycerides, glucose, CRP, uric acid and pancreatic lipase levels were measured in serum.

Results

Tested biomarkers did not differ between tea and water group at baseline, 1.5, 3 and 5 h (P > 0.05) postprandially. However, TAC increased 1.5 and 3 h after consumption of breakfast with tea (P < 0.005), but no change was observed after consumption of breakfast with water. Serum triglycerides levels significantly increased 3 h after breakfast with water (P = 0.031), but not after breakfast with tea. Serum uric acid decreased 1.5 h after breakfast with tea (P = 0.038). Pancreatic lipase, CRP, total cholesterol, HDL-C, LDL-C and glucose levels remained unchanged after breakfast with tea at any time point (P > 0.05).

Conclusions

Tea consumption did not affect selected biomarkers at any postprandial time point in patients with CAD.

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Titel: Effect of green tea on postprandial antioxidant capacity, serum lipids, C-reactive protein and glucose levels in patients with coronary artery disease
verfasst von: Antonios E. Koutelidakis
Loukianos Rallidis
Katerina Koniari
Demosthenes Panagiotakos
Michael Komaitis
Antonis Zampelas
Maria Anastasiou-Nana
Maria Kapsokefalou
Publikationsdatum: 01.03.2014
Verlag: Springer Berlin Heidelberg
Erschienen in: European Journal of Nutrition / Ausgabe 2/2014
Print ISSN: 1436-6207
Elektronische ISSN: 1436-6215
DOI: https://doi.org/10.1007/s00394-013-0548-0

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Effect of green tea on postprandial antioxidant capacity, serum lipids, C-reactive protein and glucose levels in patients with coronary artery disease

Abstract

Purpose

Methods

Results

Conclusions

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Kein Abstrich bei chronischen Wunden ohne Entzündungszeichen!

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Stillende Frauen haben geringeres kardiovaskuläres Risiko

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Abstract

Purpose

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