Green tea extract only affects markers of oxidative status postprandially: lasting antioxidant effect of flavonoid-free diet*

@article{Young2002GreenTE,
  title={Green tea extract only affects markers of oxidative status postprandially: lasting antioxidant effect of flavonoid-free diet*},
  author={J F Young and Lester R. Dragstedt and Jóhanna Haraldsdóttir and Bahram Daneshvar and Morten Anders Kall and Steffen Loft and Lm. Nilsson and Salka E Nielsen and B. Mayer and Leif H. Skibsted and Tuong Dr Huynh-Ba and Albin Hermetter and Brittmarie Sandstr{\"o}m},
  journal={British Journal of Nutrition},
  year={2002},
  volume={87},
  pages={343 - 355}
}
Epidemiological studies suggest that foods rich in flavonoids might reduce the risk of cardiovascular disease and cancer. The objective of the present study was to investigate the effect of green tea extract (GTE) used as a food antioxidant on markers of oxidative status after dietary depletion of flavonoids and catechins. The study was designed as a 2×3 weeks blinded human cross-over intervention study (eight smokers, eight non-smokers) with GTE corresponding to a daily intake of 18·6 mg… 
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TLDR
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TLDR
It was showed that boysenberry extract functioned as an in vivo antioxidant and raised the antioxidant status of plasma while decreasing some biomarkers of oxidative damage, but the effect was highly modified by basal diet.
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Tea consumption did not affect selected biomarkers at any postprandial time point in patients with CAD, and ferric reducing antioxidant power of plasma and oxygen radical absorbance capacity assays remained unchanged.
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Fruit and vegetables increase erythrocyte glutathione peroxidase activity and resistance of plasma lipoproteins to oxidation more efficiently than do the vitamins and minerals that fruit and vegetables are known to contain.
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    Proceedings of the Society for Experimental Biology and Medicine. Society for Experimental Biology and Medicine
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