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This study was carried out to evaluate the effects of tea catechins on fecal contents and metabolites of elderly people who were on a diet of solid food. The subjects were 35 residents in a long-term care facility who were all on the same diet, consisting of rice gruel and minced food. Tea catechins (300mg), which were divided into 3 doses a day, were a meal supplement every day for 6 weeks. Fecal specimens were collected by the nursing staff, and their moisture content, pH, ammonia, sulfide, and oxidation-reduction potential (ORP) were determined before, during, and after the administration of tea catechins. In a comparison of values before the administration, all these fecal parameters decreased signifi cantly during the tea catechin administration. After termination of the administration, these data tended to return toward the levels before administration. The reduction of such fecal parameters as moisture, pH, ammonia, sulfide, and ORP by tea catechin administration indicated very favorable improvements of the subjects' bowel conditions.

A great deal of effort has been made on the effect of oxidative stress for smokers. What seems to be lacking, however, is its evidence. Analyzing 1076 participants (age 35.9 +/- 12.9, urinary8-OHdG Mean +/- S.D., 11.4 +/- 6.7, n = 1076), our study found the significant increase in a biomarker of DNA damage urinary 8-OHdG/creatinine among smokers (7.75 +/- 2.8 ng/ml x CRE (n = 154) and 7.36 +/- 2.5 ng/ml x CRE (n = 627) (p < 0.05), Relative Risk = 2.9 (1.4-6.2) sex and age +/- 2 matching 105 male smokers and non-smokers. There was no significance on the comparison between female smokers and non-smokers. Smokers have significantly decreased serum alpha-tocopherol (1012 +/- 455, 1152 +/- 857, p < 0.03). The amount of serum ascorbate did not change. Smokers lowered serum HDL-cholesterol compared to non-smokers (59.3 +/- 11.8, 63.9 +/- 13.3, p < 0.05). The result of oxidative stress profile (OSP) also indicated that the increase of oxidative stress to smokers (p < 0.05). The calculated value of oxygen radical absorbance capacity (ORAC) of the meal for subjects was 1600 ORAC units.

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