The Effects of Green Tea on the Serum Lipid and Liver Tissue of Cholesterol Fed Rats

녹차의 음용이 지방과 콜레스테롤을 투여한 흰쥐의 혈청지질 및 간의 조직에 미치는 영향

  • Sin, Mee-Kung (Department of Food Nutrition, Wonkwang University) ;
  • Han, Sung-Hee (Department of Food Nutrition, Wonkwang University) ;
  • Han, Gun-Jo (Department of Food Nutrition, Wonkwang University)
  • 신미경 (원광대학교 가정대학 식품영양학과) ;
  • 한성희 (원광대학교 가정대학 식품영양학과) ;
  • 한경조 (원광대학교 가정대학 식품영양학과)
  • Published : 1997.12.01

Abstract

This study was performed to investigate the effects of green tea on fat metabolism of rats and prevention to cardiovascular disease in drinking green tea. Male Spague-Dawley rats were divided into seven groups consisting of the control, lard and cholestrol, aqueous green tea at the level of 1% and 3%. After 4 weeks of feeding serum lipid levels were measured for experimental rats, and analyzed the total cholesterol (TC), HDL-cholesterol (HDL-C), triglyceride (TG), phospholipid (PL). And total lipid (TL) to Folch method, lipid deposition to oil red O staining on liver tissue. The results are as follows: Total cholesterol (TC) decreased by administration of 1% aqueous green tea group and increased addition to lard and cholesterol (LC) group as compared to each groups (p<0.05). HDL-cholestrol in serum increased by administration of la aqueous green tea group (1G) and decreased to the control group, 1% aqueous green tea (L-1G) added lard group (p<0.05). Triglyceride (TG) decreased by administration of 3% aqueous green tea groups (L-3G, LC-3G) and increased by lard and cholesterol group (LC) (p<0.01). Phospholipid(PL) decreased by administration of 3% aqueous green tea added lard and cholesterol group (LC-3G) and increased by control group, lard and cholestrol group (LC) (p<0.05). Total lipid of liver decreased by administration of aqueous green tea at the level of 1% group and increased by LC group (p<0.01). The fat deposition of liver was increased in fat diet groups and decrease in the drink green tea of some but did not showed significant differences from concentration of the green tea.

Keywords

total cholesterol;HDL-cholesterol;tiglyceride;phospholipide;liver tissue