Green tea supplementation increases glutathione and plasma antioxidant capacity in adults with the metabolic syndrome

Basu, Arpita; Betts, Nancy M.; Mulugeta, Afework; Tong, Capella; Newman, Emily; Lyons, Timothy J.

doi:10.1016/j.nutres.2012.12.010

Cited by 89 publications

(69 citation statements)

References 42 publications

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“…According to the finding of the present investigation, dietary supplementation of polyphenol-rich berries in transgenic mice was shown to modulate the expression of the catalytic subunit of γ-glutamylcysteine synthetase, leading to a significant increase in total glutathione concentrations in various organs [51].…”

Section: Discussionmentioning

confidence: 57%

Protictive effects of green tea and garlic on the morphological and oxidative stress changes of hippocampus in aged male and female albino rats

El‐Sokkary¹,

Alghriany²,

Atia³

2018

J Histol Histopathol

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Objective: Green tea is an extremely popular drink and particularly rich in strong antioxidants, flavonoids. Also, garlic is important dietary and has medicinal role for centuries and possess both antioxidant and antiinflammatory action in several oxidative stress conditions. Materials and methods: Four groups of both male and female rats [young (3 months-old), aged (26 months-old), aged+green tea (200 mg/kg) and aged+garlic (100 mg/kg)] were used. Histological changes in the pyramidal cells of the hippocampus were examined. Levels of oxidized lipids (LPO), superoxide dismutase (SOD) activity and glutathione concentration (GSH) were measured in the serum. Results: Irregular, shrinked and deeply stained large and small pyramidal cells with fragmented nuclei and basophilic cytoplasm observed in the hippocampus of aged male and female rats. Green tea and garlic administration preserve these changes in the pyramidal cells in both genders. Aging increased the level of LPO, decreased the activity of SOD and the concentration of GSH of both male and female rats versus those of young ones. Again, green tea and garlic ameliorated these changes. Conclusion: our results showed that the protective role of green tea and garlic against oxidative stress parameters was more effective in males than females. Morphologically, garlic exerted preservation to the pyramidal cells of hippocampus more than green tea in both genders. This study suggests that the use of both green tea and garlic may inhibit the bodily changes related to aging.

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Section: Discussionmentioning

confidence: 57%

Protictive effects of green tea and garlic on the morphological and oxidative stress changes of hippocampus in aged male and female albino rats

El‐Sokkary¹,

Alghriany²,

Atia³

2018

J Histol Histopathol

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“…Vinson and Dabbagh (1998) found that the PAOXI of teas was higher than those of grape juices and wine. Tea has been shown to possess several health benefits, such as inhibition of mutagenesis, protection against metabolic syndrome, antioxidative, anticarcinogenic, anti-inflammatory, antiobesity, anti-hypertensive and hypocholesterolaemic properties (Basu et al, 2013;Ramji, Huang, Shahidi, & Ho, 2009;Suliburska et al, 2012;Yarmolinsky, Gon, & Edwards, 2015). In addition, lyophilized derivatives of green tea have also been shown to exert antioxidant and anticancer activities (Zhong et al, 2012;Zhong & Shahidi, 2011).…”

Section: Teamentioning

confidence: 99%

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

Shahidi

Ambigaipalan

2015

Journal of Functional Foods

2,027

1,250

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Available online A B S T R A C TThis review reports on the latest research results and applications of phenolic and polyphenolic compounds. Phenolic compounds, ubiquitous in plants, are an essential part of the human diet and are of considerable interest due to their antioxidant properties and potential beneficial health effects. These compounds range structurally from a simple phenolic molecule to complex high-molecular-weight polymers. There is increasing evidence that consumption of a variety of phenolic compounds present in foods may lower the risk of health disorders because of their antioxidant activity. When added to foods, antioxidants control rancidity development, retard the formation of toxic oxidation products, maintain nutritional quality, and extend the shelf-life of products. Due to safety concerns and limitation on the use of synthetic antioxidants, natural antioxidants obtained from edible materials, edible by-products and residual sources have been of increasing interest. This contribution summarizes both the synthetic and natural phenolic antioxidants, emphasizing their mode of action, health effects, degradation products and toxicology. In addition, sources of phenolic antioxidants are discussed in detail.

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“…Quercetin was shown to upregulate the production of glutathione [56] and to induce phase II antioxidant enzymes through Nrf2-dependent gene expression [57]. Results from a clinical trial of green tea in patients with the metabolic syndrome showed an increase in blood glutathione levels, but other antioxidant enzymes like glutathione peroxidase and catalase remained unaffected [58]. In a trial examining the photoprotective effects of topical EGCG application, EGCG was found to inhibit UV-induced depletion of cutaneous glutathione [22].…”

Section: Discussionmentioning

confidence: 99%

“…An 8-week study conducted on patients with the metabolic syndrome reported that green tea increased plasma antioxidant capacity, but did not affect serum carotenoids or tocopherols [58]. Similarly, green tea polyphenols did not change plasma β-carotene and vitamin C in smokers [69].…”

Section: Discussionmentioning

confidence: 99%

A Randomized Controlled Trial of Green Tea Beverages on the in vivo Radical Scavenging Activity in Human Skin

Megow¹,

Darvin²,

Meinke³

et al. 2017

Skin Pharmacol Physiol

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Background: Oxidative stress plays an important role in the pathogenesis of various skin diseases. Thus, the antioxidant network of the skin relies on the uptake of exogenous antioxidants to ensure cell protection against radical formation. Green tea is one of the main sources of polyphenolic antioxidant compounds, but only few data are available on its cutaneous antioxidant effects. Methods: The radical scavenging properties of Benifuuki and Yabukita green tea were investigated in the human skin. Thirty-two participants who met the inclusion criteria were randomized to consume 3 cups per day of either Benifuuki tea, Yabukita tea, or water (control group) for 2 weeks. Electron paramagnetic resonance (EPR) spectroscopy was applied to measure the radical scavenging capacity of the skin in vivo before and after the intervention. Results: Both Yabukita and Benifuuki tea led to an increase in the radical scavenging activity of the skin by 28 and 29%, respectively, and the difference was significant when compared to the control group. Benifuuki tea, previously reported to be superior in bioavailability due to a highly absorbable methylated catechin, did not prove to be more effective than the common Yabukita tea. Conclusion: The results show that green tea enhances the radical scavenging capacity of the skin and support the hypothesis that green tea may offer protection against cutaneous oxidative stress.

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Green tea supplementation increases glutathione and plasma antioxidant capacity in adults with the metabolic syndrome

Cited by 89 publications

References 42 publications

Protictive effects of green tea and garlic on the morphological and oxidative stress changes of hippocampus in aged male and female albino rats

Protictive effects of green tea and garlic on the morphological and oxidative stress changes of hippocampus in aged male and female albino rats

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

A Randomized Controlled Trial of Green Tea Beverages on the in vivo Radical Scavenging Activity in Human Skin

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