Augustin, Kay:
ISBN 9783899597530

Interactions between green tea catechins, vitamin E and folic acid. Studies in pigs, rats and men. Schriftenreihe des Institutes für Humanernährung und Lebensmittelkunde der Christian-Albrechts-Universität zu Kiel, Bd. 46 # Pb., 98 S., 10 Abb., 19 Tab.

SCHLAGWORTE:
Grüner Tee
Catechine
Vitamin E
Folsäure
Fleischqualität

Supplementation of pigs with vitamin E, the most important lipid-soluble antioxidant, has been shown to improve meat quality and animal health. Previous studies in cultured cells and laboratory animals indicated synergistic interactions between green tea catechins (GTC) and vitamin E. GTC have also been shown to inhibit the activities of enzymes involved in folate uptake. Hence, regular green tea drinkers may be at risk of impaired folate status. In the course of the present doctoral dissertation, the impact of dietary GTC on vitamin E status, antioxidative capacity, and meat quality in growing pigs and on folate concentrations and metabolism in rats and men, were investigated.


Kay Augustin studied Nutritional Science and Home Economics at the Christian-Albrechts-University of Kiel, Germany. In 2005 he completed his Master of Science degree and started his PhD studies at the Institute of Human Nutrition and Food Science. The subjects of his studies were green tea, vitamin E and folic acid. In 2008 Kay Augustin received his doctorate at the Christian-Albrechts-University of Kiel.

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