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Effects of Green Tea, Buckwheat and Grape Leaves Extracts on Lipid Metabolism, Antioxidative Capacity, and Antithrombotic Activity in Rats Fed High Cholesterol Diets  

Kim, Young-Eon (Korea Food Research Institute)
Oh, Se-Wook (Korea Food Research Institute)
Kwon, Eun-Kyung (Korea Food Research Institute)
Han, Dae-Seok (Korea Food Research Institute)
Kim, In-Ho (Korea Food Research Institute)
Lee, Chang-Ho (Korea Food Research Institute)
Publication Information
Korean Journal of Food Science and Technology / v.36, no.6, 2004 , pp. 979-985 More about this Journal
Abstract
Effects of green tea, buckwheat, and grape leaf extracts on factors related to blood circulation were studied using rats fed high-cholesterol diet for 4 weeks. Rats were randomly divided into five groups, and plant extracts were orally administered. Green tea extract increased bleeding time in rat tails, suggesting it could prevent platelet aggregation. Administration of green tea, buckwheat, and grape leaf extracts decreased total cholesterol level in liver. Grape leaf extracts decreased thiobarbituric acid-reactive substances in plasma, whereas buckwheat and grape leaf extracts decreased the substances in liver. These results showed extracts of green tea, buckwheat, and grape leaf were effective for improving lipid composition in blood and liver and inhibiting lipid peroxidation in animal tissue, suggesting they may have potential to prevent cardiovascular diseases.
Keywords
green tea; buckwheat; grape leaf; cardiovascular disease;
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