绿茶胶囊对黑巧克力中表儿茶素和儿茶素在人体内生物利用率的影响

Effects of green tea capsules on human bioavailability of epicatechin and catechin from dark chocolate

以志愿者体内实验方式考察绿茶胶囊对黑巧克力中表儿茶素和儿茶素在人体内生物利用率的影响.六位志愿者在实验前一天严格执行低黄酮类饮食,空腹过夜并留下尿样作为空白样本.试验第一阶段:志愿者摄入50g黑巧克力(含表儿茶素152mg,儿茶素33mg).一周之后的第二阶段,志愿者摄入50g黑巧克力和一片绿茶胶囊(绿茶胶囊含表儿茶素207mg,儿茶素39mg).服用后每间隔一定时间,收集志愿者尿样,测定表儿茶素和儿茶素的生物利用率.结果显示,虽然第二阶段的表儿茶素和儿茶素摄入总量均高于第一阶段,但两者在第一阶段人体中的生物利用率均高于第二阶段.因此和单独摄入黑巧克力相比,绿茶胶囊和黑巧克力同时服用可能会导致减少或者延迟人体对表儿茶素和儿茶素的吸收.

To compare the human bioavailability of epicatechin and catechin after intake of dark chocolate with or without a green tea capsule.Six volunteers followed a low-flavonoids diet 1 d before each phase of the study and underwent an overnight fast.In phase 1,they ingested 50 g of dark chocolate(epicatechin: 152 mg;catechin: 33 mg).After one week,subjects were fed 50 g dark chocolate along with a green tea capsule(epicatechin: 207 mg;catechin: 39 mg) as phase 2.Urine samples were collected over 3 time periods for detection of the human bioavailability of cepicatechin and catechin.Even though high amounts of epicatechin and catechin were ingested in phase 2,the human bioavailability of both epicatechin and catechin in phase 1 was higher than that in phase 2.Therefore the results suggests that green tea capsule co-ingestion with chocolate might result in a reduction or a possible delaying of epicatechin and catechin absorption compared with only intake of chocolate.