Abstract: Very low density lipoprotein (VLDL), low density lipoprotein (LDL) and high density lipoprotein (HDL) were isolated from fast plasma by sequential ultracentrifugation before and after 14 healthy subjects were administered tea polyphenol, so degrees of peroxidization and susceptibilities of lipoproteins to oxidation were then investigated. The results showed that the lipid peroxides of VLDL, LDL and HDL are significantly decreased after the intake tea polyphenol of the lag phase of LDL oxidation curve inv itro is noticeably prolonged, indicating a reduced susceptibility to oxidation. It is suggested that tea polyphenol used to decrease the peroxidizability of lipoproteins and promote resistance to LDL oxidation, as well may be useful in prevention and treatment of cardiovascular diseases.

Key words: tea polyphenol, lipid peroxidation, oxidative susceptibility, lipoproteins