Document Classification

Section Type: RESULTS

Text: Compared to control, consumption of GT with milk, caseinate, or soy protein significantly reduced the bioavailability (mean area under the plasma concentration-time curve) of total catechins (means SEM ; GT + M, 87 5 % ; GT + CS, 79 5 % ; GT + S, 88 4 %), epigallocatechin gallate (GT + M, 68 4 % ; GT + CS, 63 5 % ; GT + S, 76 5 %), and epicatechin gallate (GT + M, 68 5 % ; GT + CS, 66 6 % ; GT + S, 77 6 %), while the bioavailability of non-galloylated catechins such as epigallocatechin (GT + M, 134 9 % ; GT + CS, 118 9 % ; GT + S, 123 8 %) and epicatechin (GT + M, 125 10 % ; GT + CS, 114 11 % ; GT + S, 110 8 %) significantly increased.