Chonnam Med J.  2003 Mar;39(1):7-13.

Effect of Drinking Green Tea on Glycation and Oxidation of Aortic Collagen in Diabetic Rat

• Park JH
• Park SW
• Son HK
• Park BJ
• Ahn BW
• Song DU

Abstract

Tea catechins and other flavonoids are helpful to prevent or reduce pathologic process of diabetes and chronic cardiovascular diseases. In this study, streptozotocin-induced diabetic rats were fed green tea extract for 16 weeks, and the diabetes-associated changes in Maillard-type fluorescence and carbonyl groups in the aortic collagen were compared with those occurring in the water-fed diabetic control animals. Glycated hemoglobin concentration was significantly decreased in green tea extract fed diabetic animals compared with diabetic control animals (p<0.01). Collagen-linked Maillard-type fluorescence and lipid peroxidation were significantly decreased by the green tea extract treatment (p<0.01). However, the carbonyl content was not decreased by the green tea extract treatment in the aortic collagen. The in vivo results of this study suggest that the inhibition of advanced glycation end products (AGEs) formation and lipoperoxidation in collagen is an important mechanism for the protective effects of tea catechin against diabetic complications.

Keyword

Green tea; AGEs; Lipid peroxidation; Protein oxidation; Diabetic rat

MeSH Terms

Animals
Cardiovascular Diseases
Catechin
Collagen*
Diabetes Complications
Drinking*
Flavonoids
Fluorescence
Glycosylation End Products, Advanced
Hemoglobin A, Glycosylated
Lipid Peroxidation
Rats*
Tea*
Catechin
Collagen
Flavonoids
Glycosylation End Products, Advanced
Tea