Inhibitory effect of Chinese green tea on endothelial cell-induced LDL oxidation

Green tea has been shown to inhibit Cu2+-induced LDL oxidation and suppress lipoxygenase activity. Since LDL oxidation is a characteristic feature of atherogenesis and lipoxygenase is involved in the disease process, the effe ct of Lung Chen Tea, a non-fermented Chinese green tea, on LDL oxidation in duced by human umbilical cord vascular endothelial cell was investigated in the present study. Lung Chen Tea was extracted with methanol and the dried powder was redissolved in water before extraction with chloroform and then ethyl acetate. Lung Chen Tea, chloroform and ethyl acetate fractions dose- dependently reduced LDL oxidation and decreased its relative electrophoreti c mobility (P <0.001) when compared to the oxidized LDL. The lipid peroxida tion products, thiobarbituric acid reactive substances, and cellular choles terol were also significantly lowered by 5 and 10 mu g/ml Lung Chen Tea (P < 0.001) in a dose-dependent manner. The remaining aqueous layer, which was devoid of catechins after chloroform and ethyl acetate extractions, did no t prevent LDL oxidation. The results of this study demonstrated that Lung C hen Tea and catechin-rich fractions significantly prevented endothelial cel l induced LDL oxidation. The consumption of Lung Chen Tea may therefore low er the risk of coronary heart diseases. (C) 2000 Elsevier Science Ireland L td. All rights reserved.