Potential role of green tea catechins in the management of oxidative stress-associated infertility

Roychoudhury, Shubhadeep; Agarwal, Ashok; Virk, Gurpriya; Cho, Chak‐Lam

doi:10.1016/j.rbmo.2017.02.006

Cited by 117 publications

(87 citation statements)

References 128 publications

(156 reference statements)

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“…Catechin polyphenols are believed to be the most important active component in green tea. They are secondary metabolites possessing antioxidant activity, which is 20 times higher than that of vitamin C. Catechins have the ability to quench free radical species and chelate transition metals, which have higher antioxidant capacity (24). Commonly available green tea on the market contains 6.5-15.4 mg EC, 30.9-76.4 mg EGC, 3.6-15.9 mg ECG and 43.5-83.9 mg EGCG per 100 mL per sample.…”

Section: Discussionmentioning

confidence: 99%

Comparative Study of the Antioxidant Capacity in Green Tea by Extraction at Different Temperatures of Four Brands Sold in Colombia

Aristizábal

Ortiz

Restrepo-Aristizabal

et al. 2017

Vitae

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Background: Tea (Camellia sinensis) is the most highly consumed beverage in the world in addition to water. The most common way of preparation is by immersing the tea bag in hot or cold water. In Colombia, it is a recent trend and the market is growing continuously. Objectives: The objective of this study is to compare the antioxidant characteristics of four brands of green tea sold in Colombia at room and hot-temperature in relation to the preparation conditions. Methods: Four commercial brands of green tea (Oriental

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Section: Discussionmentioning

confidence: 99%

Comparative Study of the Antioxidant Capacity in Green Tea by Extraction at Different Temperatures of Four Brands Sold in Colombia

Aristizábal

Ortiz

Restrepo-Aristizabal

et al. 2017

Vitae

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“…Catechins comprise 80-90% of flavonoid content [4], and they are especially pointed out as green tea (GT) catechins, as flavan-3-ols in GT mostly show a galloyl moiety on the C-3 carbon of catechin core or a pyrogallol B-ring. Catechins are nutraceutical compounds, exerting a preventive efficacy in offsetting oxidant species over-genesis in normal cells, and for their ability to halt or reverse oxidative stress-related diseases [5][6][7]. In this framework, multiple scientific evidences support the catechin-related health benefits of green tea consumption that include blood flow improvement, cardiovascular disease prevention, toxins elimination, and resistance enhancement to various diseases [8,9].…”

Section: Introductionmentioning

confidence: 99%

Coumaroyl Flavonol Glycosides and More in Marketed Green Teas: An Intrinsic Value beyond Much-Lauded Catechins

et al. 2020

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Marketed green teas (GTs) can highly vary in their chemical composition, due to different origins, processing methods, and a lack of standardization of GT-based products. Consequently, biological activities become difficult to correlate to the presence/content of certain constituents. Herein, ultra-high-performance liquid chromatography (UHPLC) combined with high-resolution tandem mass spectrometry (HR MS/MS) was successfully applied to six commercial GT products, extracted by ethanol sonication, to disclose their polyphenol profile beyond the well-known catechins. The relative abundance of each class of metabolites was correlated to antiradical and antilipoperoxidant data through hierarchical clustering analysis, since it reasonably affects the beneficial properties of the product that reaches the consumer. The thiobarbituric acid reactive substances (TBARS) assay demonstrated that GT extracts effectively counteracted the UV-induced lipoperoxidation of hemp oil, which is highly rich in Polyunsaturated Fatty Acids (PUFAs), and therefore highly unstable. The Relative Antioxidant Capacity Index (RACI) comprehensively emphasized that gunpower and blend in filter GTs appeared to be the less active matrices, and except for a GT-based supplement, the Sencha GT, which was particularly rich in flavonol glycosides, was the most active, followed by Bancha GT.

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“…Green tea ( Camellia sinensis L., Theaceae) leaves are commonly used as a beverage or lately in various forms of dietary supplements as a result of the vast number of studies confirming health‐beneficial effects. Green tea leaves contain fibers, proteins, lipids, vitamins and minerals, pigments and as much as 30–40% polyphenols . Shpigelman et al .…”

Section: Introductionmentioning

confidence: 99%

Physical, sensorial and bioactive characteristics of white chocolate with encapsulated green tea extract

et al. 2019

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BACKGROUND Many studies have described cocoa polyphenols as being bioactive compounds with a potential positive effect on human health. Although dark chocolate is a most powerful source of antioxidants, their content is lower in milk chocolate; conversely, in white chocolate the fat‐free cocoa solids are omitted. The aim of this study was to increase polyphenol content and antioxidant capacity of white chocolate by adding encapsulated green tea extract (GTE) in amounts of 60, 80 and 100 g kg−1. RESULTS GTE influenced the particle size parameters, increasing the volume weighted mean from 15.43 μm in white chocolate to 19.34 μm in chocolate with 100 g kg−1 GTE. At the same time, the viscosity of enriched chocolate also increased owing to the addition of new solid particles. The surface color of enriched chocolates changed in accordance with the amount of encapsulate, where all enriched chocolates had a slightly lighter color after 12 months of storage. Total polyphenol content (mg gallic acid equivalents (GAE) kg−1) increased from 0.41 in white chocolate to 2.73 in chocolate enriched with maximal GTE. This amount of GTE increased antioxidant capacity (mmol Trolox equivalents kg−1) from 1.22 in white chocolate to 16.12. After 12 months of storage, degradation of polyphenols was found to be a maximum of 37.27%, while antioxidant capacity decreased up to 44.14%. CONCLUSION In addition to the impact on chocolate viscosity, GTE added value through the polyphenol content and sensorial profile of the new product with an unusual green tea flavor and a shelf life of at least 12 months. © 2019 Society of Chemical Industry

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Potential role of green tea catechins in the management of oxidative stress-associated infertility

Cited by 117 publications

References 128 publications

Comparative Study of the Antioxidant Capacity in Green Tea by Extraction at Different Temperatures of Four Brands Sold in Colombia

Comparative Study of the Antioxidant Capacity in Green Tea by Extraction at Different Temperatures of Four Brands Sold in Colombia

Coumaroyl Flavonol Glycosides and More in Marketed Green Teas: An Intrinsic Value beyond Much-Lauded Catechins

Physical, sensorial and bioactive characteristics of white chocolate with encapsulated green tea extract

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