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Kobayashi, M., Nishizawa, M., Inoue, N., Hosoya, T., Yoshida, M., Ukawa, Y., Sagesaka, Y.M., Doi, T., Nakayama, T., Kumazawa, S. and Ikeda, I. (2014) Epigallocatechin Gallate Decreases the Micellar Solubility of Cholesterol via Specific Interaction with Phosphatidylcholine. Journal of Agricultral and Food Chemistry, 62, 2881-2890.
https://doi.org/10.1021/jf405591g

has been cited by the following article:

• TITLE: Simultaneous Determination of Catechins and Caffeine in Green Tea-Based Beverages and Foods for Specified Health Uses

  AUTHORS: Keiji Maruyama, Fumiko Kihara-Negishi, Naoki Ohkura, Yasuhiro Nakamura, Miwako Nasui, Moemi Saito

  KEYWORDS: Simultaneous Quantitation, High-Performance Liquid Chromatography-Photodiode, Catechin, Caffeine, Health Food, Dietary Supplement

  JOURNAL NAME: Food and Nutrition Sciences, Vol.8 No.3, March 13, 2017

  ABSTRACT: Catechins in green tea have various useful features including antioxidant activity and preventive effects on metabolic syndrome. Various beverages that are enriched with tea catechins are marketed as Foods for Specified Health Uses (FOSHU) in Japan. However, recent reports have indicated that excessive consumption of green tea extracts as a dietary supplement are associated with adverse health effects such as liver disorders. Various catechins and caffeine are constituents of FOSHU tea-based beverages. The amount of catechins in FOSHU products is displayed on labels as total catechin content, but the content of individual catechins are not provided. Although health hazards of FOSHU products have rarely been reported, precise information about the content and types of catechins in FOSHU products is needed to ensure safety. We used high-performance liquid chromatography with a photodiode array (HPLC/PDA) to simultaneously identify and quantify catechins and caffeine in green tea-based popular beverages and FOSHU beverages. This technique allowed simultaneous quantitation of five types of catechins and caffeine in green tea without complicated sample preparation. Epigallocatechin gallate (EGCG) and epigallocatechin EGC were the main catechins in various FOSHU beverages and the concentrations of almost all catechins were higher in FOSHU, than in popular green tea-based beverages. The concentrations of EGCG in green tea-based popular beverages and in FOSHU beverages were 5.4 - 7.3 and 10.2 - 41.9 mg/100mL, respectively, with the highest concentration being in a product named Healthya (approximately 147 mg/bottle). The simultaneous determination of compounds such as catechins and caffeine in FOSHU beverages can help to estimate beneficial and adverse effects to prevent deleterious effects on health and the excessive consumption of FOSHU beverages containing high concentrations of tea catechins should be avoided.