Increased plasma concentration of epigallocatechin in mice after orally administering a green tea (camellia sinensis l.) extract supplemented by steamed rice

Abstract

We attempted to improve the bioavailability of green tea catechins by using food ingredients. The catechin bioavailability of a green tea extract administered to mice was significantly (p < 0:05) increased by supplementing with steamed rice. This enhanced bioavailability was due to the increased concentration of plasma non-gallated catechins, especially epigallocatechin (EGC).