Effect of Tea (Camellia sinensis L.) on Lipid Peroxidation in Rat Liver and Kidney: a Comparison of Green and Black Tea Feeding.

Sano, Mitsuaki; Takahashi, Yutaka; Yoshino, Kyoji; Shimoi, Kayoko; Nakamura, Yoshiyuki; Tomita, Isao; Oguni, Itaro; Konomoto, Haruo

doi:10.1248/bpb.18.1006

Cited by 100 publications

(37 citation statements)

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“…Green tea contains high concentrations of flavonoids, especially catechins. They have strong antioxidant properties both in vitro and in vivo [27][28][29][30][31] and they inhibit the oxidation of LDL to a higher degree than vitamin E. 27 Ishikawa et al reported that the time required for LDL oxidation increased significantly in patients consuming 750 ml of black tea/day (5 cups/day) for 4 weeks. 31 In the present study, the daily intake of green tea was 5.9 cups/day in patients without CAD and it was expected to have an antioxidant activity in vivo.…”

Section: Discussionmentioning

confidence: 99%

Effects of Green Tea Intake on the Development of Coronary Artery Disease

Sano

Inami

Seimiya

et al. 2004

Circ J

103

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Section: Discussionmentioning

confidence: 99%

Effects of Green Tea Intake on the Development of Coronary Artery Disease

Sano

Inami

Seimiya

et al. 2004

Circ J

103

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“…EGCG but not EGC, inhibited Ang II-stimulated (i) vascular smooth muscle cell (VSMC) hypertrophy, (ii) JNK signalling pathway at transcriptional and posttranslational levels, but apparently not through ERK and p38 Mitogen-activated protein kinases (MAPK) (Zheng et al, 2004). Green tea catechins were reported to protect brain, liver, and kidney from lipid peroxidation injury (Sano, Takahashi, Yoshino, Tomita, Oguni, & Konomoto, 1995). The OPLE reportedly caused vasorelaxation in rat artery through an endothelium dependent and independent mechanisms , and was associated to its high phenolic contents (Runnie et al, 2003).…”

Section: Livermentioning

confidence: 99%

Effects of catechin-rich oil palm leaf extract on normal and hypertensive rats’ kidney and liver

Jaffri

Mohamed

et al. 2011

Food Chemistry

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Catechin-rich oil palm (Elaeis guineensis) leaf extract (OPLE) possesses good ex vivo vasodilation, antioxidant and cardiovascular properties. This study evaluated the beneficial or toxic effects of OPLE on the liver and kidneys of normal and hypertensive rats. The OPLE (500mg/kg body weight) were administered orally to normal Wistar Kyoto rats, spontaneously hypertensive rats (SHR) and N-ω-nitro-l-arginine methyl ester (l-NAME)-induced NO-deficient hypertensive rats. The OPLE reduced hypertension in NO-deficient rats, but not in SHR. Hepatocytes or glomeruli injury and oxidative markers were high in hypertensive rats compared to normal rats, and they were reduced (p<0.05) by OPLE supplementation, even when there was no blood pressure reduction. Unlike the hypertensive drug captopril, the OPLE showed no toxicity to normal rats. The dose reported is equivalent 0.5g of catechins/day for humans or 2.5cups of tea. The catechins are from an abundant alternative source for potential use as functional food.

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“…Studies on biological activities of black tea are also far behind those of green tea. Black tea accounts for almost 80% of the world's tea production and is a most important source of polyphenol, which is believed to be of benefit to human health by scavenging excess reactive oxygen species (Hertog et al, 1993;Sano et al, 1995;Sesso et al, 1999). Therefore, the importance of chemical and biological studies on black tea polyphenols is expected to increase.…”

Section: Introductionmentioning

confidence: 99%

Oxidation of Tea Catechins: Chemical Structures and Reaction Mechanism

Tanaka

Kouno

2003

FSTR

107

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Black tea accounts for almost 80% of the world's tea production and is the most important source of polyphenol in the world. However, little has been known about the chemistry of black tea polyphenols due to their complexity. Since most of the black tea polyphenols are produced by enzymatic oxidation of green tea catechins, in vitro model fermentation experiments using purified catechins are very useful, and recently structures of some novel oxidation products of theaflavins, black tea pigments, have been elucidated. In addition, accumulation of unstable dimer quinones of epigallocatechin and its gallate during tea fermentation has been demonstrated, and the dimer quinones are converted to theasinensins, another major polyphenol characteristic of black tea, on heating. Formation and degradation of theaflavins and epigallocatechin dimer quinones are major pathways in catechin oxidation during tea fermentation and understanding the chemical mechanism is important in clarifying black tea polyphenols.

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Effect of Tea (Camellia sinensis L.) on Lipid Peroxidation in Rat Liver and Kidney: a Comparison of Green and Black Tea Feeding.

Cited by 100 publications

References 0 publications

Effects of Green Tea Intake on the Development of Coronary Artery Disease

Effects of Green Tea Intake on the Development of Coronary Artery Disease

Effects of catechin-rich oil palm leaf extract on normal and hypertensive rats’ kidney and liver

Oxidation of Tea Catechins: Chemical Structures and Reaction Mechanism

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