期刊
JOURNAL OF MEDICINAL FOOD
卷 9, 期 4, 页码 451-458出版社
MARY ANN LIEBERT, INC
DOI: 10.1089/jmf.2006.9.451
关键词
catechol-O-methyltransferase; epigallocatechin gallate; tea; thermogenesis
Epidemiological Studies have shown that intake of tea catechins is associated with a lower risk of cardiovascular disease. The antioxidative activity of tea-derived catechins has been extensively studied. Reports have shown that green tea extract intake is associated with increased weight loss due to diet-induced thermogenesis, which is generally attributed to the catechin epigallocatechin gallate. That catechin-polyphenols are known to be capable of inhibiting catechol-O-methyltransferase (the enzyme that degrades norepinephrine) is a possible explanation for why the green tea extract is effective in stimulating thermogenesis by epigallocatechin gallate to augment and prolong sympathetic stimulation of thermogenesis. Knowledge about thermogenesis-induced weight loss produced by green tea's epigallocatechin gallate and its ability to inhibit catechol-O-methyltransferase is important for health benefits and for prolonging the action of norepinephrine in the synaptic cleft.
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