Effects of Simultaneous Intake of Green Tea Extracts and Fish Oil on Cognitive Function and Plasma Lipids in the Elderly

被引：0
|
作者：
Shirai, Nobuya [1 ,2 ]
Higuchi, Tomoyuki [3 ]
Suzuki, Hiramitsu [4 ]
机构：
[1] Natl Inst Vegetable & Tea Sci, Natl Agr & Food Res Org, Shimada, Shizuoka 4288501, Japan
[2] Natl Food Res Inst, Natl Agr & Food Res Org, Tsukuba, Ibaraki 3058642, Japan
[3] Kurashiki Sakuyo Univ, Kurashiki, Okayama 7100292, Japan
[4] Kagawa Nutr Univ, Sakado, Saitama 3500288, Japan
来源：
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 2015年 / 62卷 / 02期
关键词：
green tea extract; fish oil; cognitive function; plasma lipid; elderly; DOCOSAHEXAENOIC ACID; SUPPLEMENTATION; IMPAIRMENT; CATECHINS; BEHAVIOR; MEMORY;
D O I：
10.3136/nskkk.62.88
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effects of simultaneous intake of green tea extracts and fish oil for 6 months on cognitive function, assessed using the revised Hasegawa's dementia scale, and plasma' lipid levels in the elderly was investigated. Simultaneous intake of green tea extracts and fish oil significantly improved cognitive function compared with the placebo group at 6 months. Plasma docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) levels of both groups were increased at 3 and 6 months compared with initial levels. Further, the plasma DHA and EPA levels of the green tea extracts and fish oil group were significantly higher than the placebo group at 3 months. The plasma triacylglycerol (TG) concentration was significantly lower in the green tea extracts and fish oil group than in the placebo group at 6 months. These results indicate that the simultaneous intake of green tea extracts and fish oil may improve cognitive function and lower plasma TG concentrations in the elderly.
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页码：88 / 94
页数：7
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