| dc.contributor.author |
Koutelidakis, AE |
en |
| dc.contributor.author |
Rallidis, L |
en |
| dc.contributor.author |
Koniari, K |
en |
| dc.contributor.author |
Panagiotakos, D |
en |
| dc.contributor.author |
Komaitis, M |
en |
| dc.contributor.author |
Zampelas, A |
en |
| dc.contributor.author |
Anastasiou-Nana, M |
en |
| dc.contributor.author |
Kapsokefalou, M |
en |
| dc.date.accessioned |
2014-06-06T06:53:01Z |
|
| dc.date.available |
2014-06-06T06:53:01Z |
|
| dc.date.issued |
2014 |
en |
| dc.identifier.issn |
14366207 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1007/s00394-013-0548-0 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/6313 |
|
| dc.subject |
Coronary artery disease |
en |
| dc.subject |
CRP |
en |
| dc.subject |
Glucose |
en |
| dc.subject |
Green tea |
en |
| dc.subject |
Postprandial |
en |
| dc.subject |
Serum lipids |
en |
| dc.subject |
Total antioxidant capacity |
en |
| dc.subject.other |
biological marker |
en |
| dc.subject.other |
C reactive protein |
en |
| dc.subject.other |
catechin |
en |
| dc.subject.other |
cholesterol |
en |
| dc.subject.other |
glucose |
en |
| dc.subject.other |
green tea extract |
en |
| dc.subject.other |
high density lipoprotein cholesterol |
en |
| dc.subject.other |
lipid |
en |
| dc.subject.other |
lipton |
en |
| dc.subject.other |
low density lipoprotein cholesterol |
en |
| dc.subject.other |
triacylglycerol |
en |
| dc.subject.other |
triacylglycerol lipase |
en |
| dc.subject.other |
unclassified drug |
en |
| dc.subject.other |
uric acid |
en |
| dc.subject.other |
water |
en |
| dc.subject.other |
adult |
en |
| dc.subject.other |
aged |
en |
| dc.subject.other |
antioxidant activity |
en |
| dc.subject.other |
article |
en |
| dc.subject.other |
blood sampling |
en |
| dc.subject.other |
bread |
en |
| dc.subject.other |
butter |
en |
| dc.subject.other |
cholesterol blood level |
en |
| dc.subject.other |
clinical article |
en |
| dc.subject.other |
controlled study |
en |
| dc.subject.other |
coronary artery disease |
en |
| dc.subject.other |
female |
en |
| dc.subject.other |
glucose blood level |
en |
| dc.subject.other |
human |
en |
| dc.subject.other |
lipid blood level |
en |
| dc.subject.other |
male |
en |
| dc.subject.other |
meal |
en |
| dc.subject.other |
middle aged |
en |
| dc.subject.other |
ORAC assay |
en |
| dc.subject.other |
parallel design |
en |
| dc.subject.other |
postprandial state |
en |
| dc.subject.other |
randomized controlled trial |
en |
| dc.subject.other |
single blind procedure |
en |
| dc.subject.other |
tea |
en |
| dc.subject.other |
triacylglycerol blood level |
en |
| dc.subject.other |
triacylglycerol lipase blood level |
en |
| dc.subject.other |
uric acid blood level |
en |
| dc.title |
Effect of green tea on postprandial antioxidant capacity, serum lipids, C-reactive protein and glucose levels in patients with coronary artery disease |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1007/s00394-013-0548-0 |
en |
| heal.publicationDate |
2014 |
en |
| heal.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. © 2013 Springer-Verlag Berlin Heidelberg. |
en |
| heal.journalName |
European Journal of Nutrition |
en |
| dc.identifier.issue |
2 |
en |
| dc.identifier.volume |
53 |
en |
| dc.identifier.doi |
10.1007/s00394-013-0548-0 |
en |
| dc.identifier.spage |
479 |
en |
| dc.identifier.epage |
486 |
en |