Antioxidant effects of green tea polyphenols on free radical initiated peroxidation of rat liver microsomes

Cai, Yu Jun; Ping, Lan; Hou, Li Fen; Zhou, Bo; Yang, Li; Liu, Zhong Li

doi:10.1016/s0009-3084(02)00110-x

Cited by 100 publications

(62 citation statements)

References 35 publications

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“…The EGCG, pNG, and EGCG-pNG (23:2.5 ppm) conjugates showed significant superoxide radical scavenging activity compared to vitamin E alone (Figure 4). EGCG, a good antioxidant for radical-initiated peroxidation of rat liver microsomes, has been noted by Cai et al 3 Also, Dai et al demonstrated that the mixture of the green tea polyphenol, vitamin E, and vitamin C can act synergistically to protect against lipid peroxidation. 6 In the process of H 2 O 2 -induced erythrocyte hemolysis, H 2 O 2 reacts with Fe 2+ in erythrocytes to form hydroxyl free radicals, which induces substantial hemolysis.…”

Section: 19mentioning

confidence: 87%

“…2 Many naturally occurring phenolic compounds/substances as well as biotechnological products are receiving continuous attention from the viewpoint of antioxidation and have been shown to be effective antioxidants in biological systems. 3 Much of the cancer-chemopreventive properties of green tea are mediated by epigallocatechin-3-gallate (EGCG), a phenolic compound that induces apoptosis and arrests cell growth.…”

Section: Introductionmentioning

confidence: 99%

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The preparation and characterization of gold-conjugated polyphenol nanoparticles as a novel delivery system

Hsieh

Lu²,

Chen³

et al. 2012

IJN

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Nanogold particles are commonly used in nanomedicine. We generated physical nanogold (pNG) conjugated with different ratios of epigallocatechin-3-gallate (EGCG) and evaluated its physicochemical properties, antioxidant activity, and cytotoxicity in vitro as well as anticancer activity in vivo. Results showed that the EGCG-pNG conjugates were successfully prepared at ratios between 23:1 and 23:5, with the percentage of EGCG content increasing with the EGCG:pNG ratio from 23:1 (2.0% ± 0.02%) to 23:5 (28% ± 0.3%). EGCG-pNG particles at ratios of 23:1 and 23:5 demonstrated significantly decreased size from 500 to 20 nm and decreasing zeta potentials of 21 mV to -22 mV, respectively. At a ratio of 23:2.5, the EGCGpNG particles (27% EGCG, 50 nm in size, zeta potential of -8 mV) showed longer EGCG activity half-life (110 days vs 5 hours), controlled release (2 hours vs 30 minutes), and higher antioxidant activity (four times), as well as inhibition of tumor cell growth, than controls. The present study indicated that EGCG-pNG possesses promising therapeutic potential, based on its strong free-radical scavenging and anticancer activities.

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Section: 19mentioning

confidence: 87%

Section: Introductionmentioning

confidence: 99%

The preparation and characterization of gold-conjugated polyphenol nanoparticles as a novel delivery system

Hsieh

Lu²,

Chen³

et al. 2012

IJN

View full text Add to dashboard Cite

show abstract

“…Such cooperative activity seems to explain the antioxidant synergism observed when α-tocopherol and ascorbic acid or ubiquinol are used in combination. Recent investigations have also demonstrated an antioxidant synergism between α-tocopherol and some phenolics (green tea catechins and quercetin) [105][106]. Bendini et al [104] hypothesized that phenols having an ortho-dihydroxyl structure, and in particular an isomer of 3,4-DHPEA-EDA, were able to reduce the oxidized forms of tocopherols (tocopheryl radicals and quinones).…”

Section: Phenols As Related To Oxidative Stability Of Voomentioning

confidence: 99%

Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra

et al. 2007

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Among vegetable oils, virgin olive oil (VOO) has nutritional and sensory characteristics that to make it unique and a basic component of the Mediterranean diet. The importance of VOO is mainly attributed both to its high content of oleic acid a balanced contribution quantity of polyunsaturated fatty acids and its richness in phenolic compounds, which act as natural antioxidants and may contribute to the prevention of several human diseases. The polar phenolic compounds of VOO belong to different classes: phenolic acids, phenyl ethyl alcohols, hydroxy-isochromans, flavonoids, lignans and secoiridoids. This latter family of compounds is characteristic of Oleaceae plants and secoiridoids are the main compounds of the phenolic fraction. Many agronomical and technological factors can affect the presence of phenols in VOO. Its shelf life is higher than other vegetable oils, mainly due to the presence of phenolic molecules having a catechol group, such as hydroxytyrosol and its secoiridoid derivatives. Several assays have been used to establish the antioxidant activity of these isolated phenolic compounds. Typical sensory gustative properties of VOO, such as bitterness and pungency, have been attributed to secoiridoid molecules. Considering the importance of the phenolic fraction of VOO,

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“…Os ingredientes bioativos proporcionaram, um aumento de atividade da glutationa peroxidase e glutationa redutase, diminuindo a concentração de hidroperóxidos de lipídio (LOOH), 4-hidrosquinonenal (4-HNE) e malondialdeido (MDA), indicando uma redução da peroxidação (HALLIWELL; GUTTERIDGE, 1999). Cai et al (2002b) confirmaram a atividade antioxidante do chá verde em microssomos de fígado de ratos. Os microssomos são sensíveis à lipoperoxidação devido ao alto grau de ácidos graxos poliinsaturados em sua constituição.…”

Section: Anti-radicais Livresunclassified

O chá verde e suas ações como quimioprotetor

Schmitz

Saito

Estevão

et al. 2005

Semin. Cienc. Biol. Saude

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ResumoO chá verde e o chá preto são preparados com folhas da mesma planta, Camellia sinensis. O chá preto é responsável por 75% do chá consumido no mundo e o chá verde, por apenas 22%. O chá que era consumido como medicamento, passou a ser do gosto popular devido as suas característica organolépticas. Seus componentes flavonóides e catequinas apresentam uma série de atividades biológicas, antioxidante, quimioprotetora, antiinflamatória e anticarcinogênica. Vários estudos vêm sendo desenvolvidos por pesquisadores em varias regiões do mundo para comprovar estas atividades terapêuticas, objetivando compreender os mecanismos de ação do chá verde. Diante do acima citado, esta revisão tem por finalidade apresentar as varias linhas de pesquisa em andamento e os resultados já obtidos sobre o efeito quimioprotetor/antioxidante do chá verde. Palavras-chave: Camellia sinensis. Chá Verde. Quimioproteção. Flavonóides e catequinas. AbstractGreen and black teas are both prepared with leaves of the same plant, Camellia sinensis. The black tea is responsible for 75% of the total tea consumed worldwide, and the green tea, for 22%. In the beginning, tea was consumed as a medicine; it became popular due to its organoleptic characteristics. Its components, flavonoids and catechins, are considered antioxidant, chemoprotective, anti-inflammatory and anticarcinogenic. Several studies have been developed in different parts of the world, in order to prove these therapeutic activities and understand their mechanisms. Considering the above mentioned, this revision has the purpose of presenting the several reseach lines in progress and the results obtained so far on the chemoprotective/antioxidant effect of the green tea.

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Antioxidant effects of green tea polyphenols on free radical initiated peroxidation of rat liver microsomes

Cited by 100 publications

References 35 publications

The preparation and characterization of gold-conjugated polyphenol nanoparticles as a novel delivery system

The preparation and characterization of gold-conjugated polyphenol nanoparticles as a novel delivery system

Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra

O chá verde e suas ações como quimioprotetor

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