Antioxidative effect of polyphenol extract prepared from various Chinese teas

Ho, Chi‐Tang; Chen, Qinyun; Shi, Huang; Zhang, Ke Qin; Rosén, Robert

doi:10.1016/0091-7435(92)90059-q

Cited by 258 publications

(139 citation statements)

References 7 publications

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“…Flavonoids constitute a large class of ubiquitous compounds in plants, and they contain a number of phenolic hydroxyl groups attached to their ring structure, conferring antioxidant activity (Harborne et al, 1986). Flavonoids and other plant phenolics have been reported to have multiple biological activities (Ho et al, 1992;Kinsella et al, 1993) in addition to their free radical scavenging activities (Kandaswami and Middleton, 1994), including vasodilatory (Duarte et al, 1993), anticarcinogenic, antiinflammatory, antibacterial, immuno-stimulating, antiallergic, antiviral, and estrogenic effects, as well as being inhibitors of phospholipase A2, cyclooxygenase, and lipoxygenase (Brown, 1980). As mentioned above, herbal medicines possess biologically functional substances.…”

Section: Introductionmentioning

confidence: 99%

Variation of Phenolic Compounds Contents in Cultivated Astragalus membranaceus

Jun¹,

Kim²,

Lim³

et al. 2012

Korean Journal of Medicinal Crop Science

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: This study was conducted to determine the contents of phenolic compounds and astragalosides in Astragalus membranaceus. Between the phenolic compound groups, flavonoids compounds (51.13%) had higher average concentrations than the phenolic acids groups. Among the 30 phenolic compounds, quercetin (353.11 ㎍ g -1 ) provided the highest concentrations. According to different cultivation year, 3-year-cultivated Astragalus (2612.57 ㎍ g -1 ) showed the highest concentrations of phenolic compounds. According to different harvest days, 6/5 harvesting Astragalus (2615.80 ㎍ g -1 ) showed the highest concentrations of phenolic acids. Comparison between the top and subterranean parts of harvested Astragalus plants cultivated for 2 years, 3 years, and 5 years showed big difference of total phenolic compounds in concentrations. Further, the top part had higher amounts of the total phenolic compounds than the subterranean part among all Astragalus. This tendency was similar to those of the top root and lateral root. The concentration of the phenolic compounds in the top root was higher than that of the lateral root.

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Section: Introductionmentioning

confidence: 99%

Variation of Phenolic Compounds Contents in Cultivated Astragalus membranaceus

Jun¹,

Kim²,

Lim³

et al. 2012

Korean Journal of Medicinal Crop Science

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“…Certain catechins are the most biologically active group of the polyphenols in tea components (Lin et al, 1996). Much evidence indicates that tea polyphenols have various biological activities including antifungal, antiinflammation, antimutagenic, antioxidative, anticarcinogenic, antitumor, antidiabetic effects, the lowering of plasma cholesterol and triglyceride levels and reduction of blood pressure and platelet aggregation in several systems (Wang et al, 1989;Ho et al, 1992;Chisaka et al, 1988;Al-Attar and Abu Zeid, 2013).…”

Section: Introductionmentioning

confidence: 99%

Protective Role of Vitamin C and Green Tea Extract on Malathion-Induced Hepatotoxicity and Nephrotoxicity in Rats

Elzoghby¹,

Hamoda²,

Aboubakr³

et al. 2014

American Journal of Pharmacology and Toxicology

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The present study was designed to determine the modulating effect of green tea and vitamin C against adverse effects of malathion. Animals were divided into four groups 5 rats /group). Group one was used as a control. Group two given malathion (50 mg/kg/day; 1/50 of the LD50 for four weeks). Group three and Group four were given malathion (50 mg/kg/day; 1/50 of the LD50 for four weeks) plus vitamin C (200 mg/kg/day) and plus green tea (36 mg/kg/day) respectively. At the end of the fourth week, the malathion-treated group had significantly lower Red Blood Cell count (RBCs), Hemoglobin concentration (Hb), Packed Cell Volume (PCV%) and leucocytes (WBCs) than the control group. Compared to the control group, the malathion-treated group had significantly higher serum Alkaline Phosphatase (ALP), Alanine aminotransferase (ALT), Aspartate aminotransferase (AST), Lactate Dehydrogenase (LDH), urea, creatinine and uric acid levels than the control group. The malathion treated rats also had significantly lower serum total protein, albumin and globulin levels than the control group, but the malathion plus vitamin C and malathion plus green tea groups did not differ from the control group in terms of these parameters. Moreover, concomitant vitamin C and green tea treatment significantly normalized, at least partially, all of the other hematological and biochemical parameters that were altered by malathion. Liver tissue homogenate in malathion treated group had lower Glutathione (GSH), Glutathione Peroxidase (GSH-PX) and Superoxide Dismutase (SOD) levels accompanied with higher level of Malondialdehyde (MDA) than the control group. Histopathological studies revealed that the malathion-treated, malathion plus vitamin C and malathion plus green tea treated groups exhibited histopathological changes in liver and kidney tissues, although some pathological features were only observed in the malathion-treated group. Thus, vitamin C and green tea can reduce malathion hepatotoxicity and nephrptoxicity.

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“…Vários destes trabalhos utilizaram extratos de chás, mas atribuíram o efeito protetor às catequinas e teaflavinas. Utilizando catequinas isoladas de seus extratos, HO et al [15] mostraram, em seu estudo, a atividade antioxidante de epigalocatequina galato e NISHIDA et al [21], a inibição do crescimento e secreção de α-fetoproteína por hepatomas humanos também sob ação de epigalocatequina galato. A epicatequina aumentou a atividade da NADPH citocromo c redutase de células cancerosas de mama [25].…”

Section: Teores De Catequinas E Teaflavinas Em Chás Comercializados Nunclassified

“…O crescente interesse pela bebida deve-se grandemente a estudos que a mostram como fonte de flavonóides e a relação inversa entre seu consumo e o risco de doenças degenerativas como câncer e doenças do coração. Diversos artigos de revisão [8,9,13,14,15,17,22,24,28,30,31,33] mostram o grande número de trabalhos abordando o assunto, embora as evidências sejam consideradas ainda inconclusivas. O impacto que a ingestão excessiva de flavonóides gera sobre a saúde foi também revisado [27], abordando principalmente a ação dos suplementos alimentares.…”

Section: -Introduçãounclassified

Teores de catequinas e teaflavinas em chás comercializados no Brasil

Matsubara¹,

Rodriguez–Amaya²

2006

Ciênc. Tecnol. Aliment.

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* A quem a correspondência deve ser enviada RESUMONo presente estudo, foram determinados os teores de catequinas e teaflavinas em três marcas de chá verde e quatro de chá preto comercializadas no Brasil. A metodologia analítica consistiu de extração aquosa bastante simples e cromatografia líquida de alta eficiência. Foi utilizada uma coluna de fase reversa Novapak C 18 (3,9 mmx150 mm, 4 µm) com um gradiente de água e metanol ambos em ácido fórmico como fase móvel. Em chás verdes, os conteúdos de catequinas (em mg/g de folha seca) variaram substancialmente: catequina, 0,8 a 2,8; epigalocatequina, 8 a 44; epigalocatequina galato, 11 a 50; epicatequina, 2,3 a 8,5 e epicatequina galato, 3,1 a 7,3. No caso dos chás pretos, as concentrações (mg/g de folha seca) de catequinas estiveram nas faixas de: 10 a 50 de epigalocatequina, 14 a 37 de epigalocatequina galato, 5 a 9 de epicatequina e 10 a 21 de epicatequina galato. As teaflavinas apresentaram variação menor: entre 5 (para teaflavina 3'-galato) e 13 mg/g (para teaflavina 3,3'-digalato) de folha seca. Amostras de chás muito consumidas no Brasil (erva doce, camomila, erva cidreira, hortelã, boldo, mate, erva mate, maçã e morango) também foram investigadas, não sendo encontrada nenhuma catequina ou teaflavina. Palavras-chave: chá verde, chá preto, catequinas, teaflavinas, cromatografia líquida de alta eficiência. SUMMARY CATHECHIN AND THEAFLAVIN LEVELS OF TEAS COMMERCIALIZED IN BRAZILIn the present study, the catechin and theaflavin levels in three brands of green tea and four brands of black tea commercialized in Brazil were determined. The analytical methodology consisted of a very simple aqueous extraction and high performance liquid chromatography. A reverse phase Novapak C 18 (3.9 mmx150 mm, 4 µm) column was used with a gradient of water and methanol, both in formic acid, as mobile phase. In green tea, the catechin contents (in mg/g of dry leaf) varied substantially: catechin, 0.8 to 2.8; epigallocatechin, 8 to 44; epigallocatechin gallate, 11 to 50; epicatechin, 2.3 to 8.5; and epicatechin gallate, 3.1 to 7.3. In the case of black tea, the concentrations (mg/g of dry leaf) of catechins were in the ranges of: 10 to 50 of epigallocatechin, 14 to 37 of epigallocatechin gallate, 5 to 9 of epicatechin and 10 to 21 of epicatechin gallate. The theaflavins had less variation: between 5 (for theaflavin 3'-gallate) to 13 mg/g (for theaflavin 3,3'-digallate) of dry leaf. Samples of teas widely consumed in Brasil (anise, camomile, lemon grass, peppermint, boldo, maté, green maté, apple and strawberry) were also investigated but no catechin or theaflavin was detected.

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Antioxidative effect of polyphenol extract prepared from various Chinese teas

Cited by 258 publications

References 7 publications

Variation of Phenolic Compounds Contents in Cultivated Astragalus membranaceus

Variation of Phenolic Compounds Contents in Cultivated Astragalus membranaceus

Protective Role of Vitamin C and Green Tea Extract on Malathion-Induced Hepatotoxicity and Nephrotoxicity in Rats

Teores de catequinas e teaflavinas em chás comercializados no Brasil

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