Dietary flavonoids and interaction with endogenous antioxidants

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Abstract
Green tea catechins were given to healthy volunteers under controlled diet for 4 consecutive weeks. Plasma concentrations of ascorbate, urate, α‐tocopherol, β‐carotene and blood levels of total glutathione were measured before, after the supplementation and the washout period. RBC membranes were assayed for their levels of α‐tocopherol and phosphatidylcholine PUFA's. Catechin intake provides antioxidant protection in vivo through a cascade involving endogenous antioxidants, which interact differently according to their redox potentials and polarity. As a final beneficial effect, liposoluble vitamin E and β‐carotene are spared by catechins, resulting in an overall protection against oxidative modification of RBC membrane PUFA's.

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