Effect of Green Tea Consumption on HDL-Cholesterol
Issue Details
| Journal ID | 1 |
|---|---|
| Volume | 5 |
| Number | 4 |
| Year | 2015 |
| Issue Date | 2015-12-03 00:00:00 |
| DOI | |
| Copyright Holder | Khalid Niaz, Ejaz Fatima, Gulshan Ara Jalbani, Shah Murad |
| Copyright Year | 2015 |
Keywords:
Abstract:
Objective: To evaluate the effect of green tea consumption on HDL-cholesterol level in hyperlipidemic patients
Materials and Methods: Forty hyperlipidemic patients were selected from Ghurki Trust Teaching Hospital Lahore and divided
in two groups with 20 patients in each group.Group-I was advised to take, six hourly 180 ml green tea prepared by conventional
method for two months. Group-II was labeled as control, not to take green tea for 2 months. Their HDL-cholesterol was measured
at day-0 and on day-60. HDL-cholesterol was measured by separating other lipoprotein fractions using chemical precipitation
with divalent ions such as Mg2+, then coupling the products of a cholesterol oxidase reaction to an indicator reaction.
Results: After two months, it was observed that green tea consumption raised HDL-cholesterol by 7.5 mg/dl, while control
group’s HDL-cholesterol was raised 0.8 mg/dl only in this period.
Conclusion: Consumption of green tea raised HDL-cholesterol significantly and can be considered as negative risk factor for
development of coronary artery disease.
Objective: To evaluate the effect of green tea consumption on HDL-cholesterol level in hyperlipidemic patients
Materials and Methods: Forty hyperlipidemic patients were selected from Ghurki Trust Teaching Hospital Lahore and divided
in two groups with 20 patients in each group.Group-I was advised to take, six hourly 180 ml green tea prepared by conventional
method for two months. Group-II was labeled as control, not to take green tea for 2 months. Their HDL-cholesterol was measured
at day-0 and on day-60. HDL-cholesterol was measured by separating other lipoprotein fractions using chemical precipitation
with divalent ions such as Mg2+, then coupling the products of a cholesterol oxidase reaction to an indicator reaction.
Results: After two months, it was observed that green tea consumption raised HDL-cholesterol by 7.5 mg/dl, while control
group’s HDL-cholesterol was raised 0.8 mg/dl only in this period.
Conclusion: Consumption of green tea raised HDL-cholesterol significantly and can be considered as negative risk factor for
development of coronary artery disease.
Published: 2015-12-03
Last Modified: 2022-04-26 22:50:24