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Postprandial Hyperglycemia‐Induced Vascular Endothelial Dysfunction is Unaffected by a Green Tea Containing Starch Confection
Author(s) -
Sapper Teryn,
Mah Eunice,
AhnJarvis Jennifer,
Vodovotz Yael,
Bruno Richard
Publication year - 2015
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.29.1_supplement.608.3
Subject(s) - postprandial , malondialdehyde , oxidative stress , green tea extract , endothelial dysfunction , asymmetric dimethylarginine , nitric oxide , bioavailability , lipid peroxidation , chemistry , starch , medicine , endocrinology , food science , insulin , green tea , biochemistry , arginine , pharmacology , amino acid
Postprandial hyperglycemia (PPH) induces vascular endothelial dysfunction (VED) by increasing oxidative stress. Green tea lowers cardiovascular disease risk, possibly through its catechins that reduce oxidative stress and/or PPH consistent with a lowering of α‐amylase activity in vitro . We hypothesized that a green tea‐containing starch confection would protect against VED by suppressing PPH‐mediated oxidative stress that lowers nitric oxide bioavailability. In a double‐blind, randomized, cross‐over study, healthy men (n=15) ingested a starch‐based confection (50 g starch) containing 0 or 1 g of decaffeinated green tea extract (GTE) prior to evaluating brachial artery flow‐mediated dilation (FMD), plasma glucose, and markers of nitric oxide (NO) status and lipid peroxidation at 30 min intervals for 3 h. Plasma glucose increased at 30 min and returned to baseline at 90 min, and FMD decreased at 60 min, relative to baseline ( P <0.05) in both groups regardless of GTE ( P >0.05). Data for both trials were then collapsed to better define PPH‐induced VED in response to the starch confection. Plasma malondialdehyde increased at 30 min and remained elevated for 3 h whereas asymmetric dimethylarginine relative to arginine was increased at 60 min only. Collectively, a starch‐based confection induced VED in association with PPH regardless of GTE incorporation, which occurred consistent with increases in oxidative stress that reduce NO bioavailability. Supported by OSU Food Innovation Center.