Protective effect of white tea extract against acute oxidative injury caused by adriamycin in different tissues

Espinosa, Cristóbal; López-Jiménez, José Ángel; Cabrera, Lorena M.; Larqué, Elvira; Pablos, María Pilar Almajano; Arnao, Marino B.; Zamora, Salvador; Pérez‐Llamas, Francisca

doi:10.1016/j.foodchem.2012.03.083

Cited by 25 publications

(26 citation statements)

References 33 publications

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“…Coyle et al [16], Almajano et al [17], Narotzki et al [18], and Espinosa et al [19] confirmed in their studies the positive impact of white and green teas on the antioxidant activity and also on many biological as well as biochemical processes in the organism. The content of phenolic substances also depends on the method of their extraction from tea leaves, which was confirmed by Rusak et al [20].…”

Section: Resultsmentioning

confidence: 98%

Decrease in the Antioxidant Capacity in Beverages Containing Tea Extracts during Storage

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Kopřiva

Boudný

et al. 2012

The Scientific World Journal

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The aim of this work was to determine antioxidant capacity of beverages containing black, white, and green tea extracts using the photochemiluminescence method, and to monitor its changes based on the storage temperature and time. Samples were stored at two different temperatures (refrigerated at 4°C and laboratory temperature 22°C), analyzed after opening of the original package, and consequently after 4 and 7 days. Results of the antioxidant capacity are expressed as the standard equivalents, that is, ascorbic acid in mmol/L. The highest mean value of the antioxidant capacity was found after opening of the original package in fruit-juice-enriched samples and totaled 9.793 mmol/L. This group revealed significant dependence (P < 0.05) not only on the storage time, but also temperature. In samples without added fruit juices containing preservatives the value was 0.428 mmol/L. This group showed significant dependence (P < 0.05) on the decrease of antioxidant capacity only when based on the storage time. Samples without fruit juices or preservatives showed significant decrease in the antioxidant capacity (P < 0.05) after 4 days of storage based on the storage time. The dependence on temperature was revealed only after 7 days of storage.

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Section: Resultsmentioning

confidence: 98%

Decrease in the Antioxidant Capacity in Beverages Containing Tea Extracts during Storage

Nekvapil

Kopřiva

Boudný

et al. 2012

The Scientific World Journal

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“…Our results reported here agree with those of previous studies, which showed that DOX produces a prooxidant status in the tissues of rats. [2][3][4][5][6][7][8][9][10][11][12] CAR and related derivatives of histidine are found in high concentrations in cardiac muscle. CAR is considered a multifunctional molecule with antioxidant action and operates as a selective inhibitor of protein glycation and protein-protein cross-linking.…”

Section: Discussionmentioning

confidence: 99%

Beneficial effects of carnosine and carnosine plus vitamin E treatments on doxorubicin-induced oxidative stress and cardiac, hepatic, and renal toxicity in rats

et al. 2015

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Objective: Oxidative stress plays an important role in doxorubicin (DOX)-induced toxicity. Carnosine (CAR) is a dipeptide with antioxidant properties. The aim of this study was to evaluate the decreasing or preventive effect of CAR alone or combination with vitamin E (CAR + Vit E) on DOX-induced toxicity in heart, liver, and brain of rats. Methods: Rats were treated with CAR (250 mg kg−1 day−1; intraperitoneally (i.p.)) or CAR + Vit E (equals 200 mg kg−1 α-tocopherol; once every 3 days; intramuscularly) for 12 consecutive days. On the 8th day of treatment, rats were injected with a single dose of DOX (30 mg kg−1, i.p.). Serum cardiac troponin I (cTnI), urea, and creatinine levels; alanine aminotransferase (ALT) and aspartate aminotransferase (AST) activities; and oxidative stress parameters in tissues were measured. We also determined thiobarbituric acid reactive substances, diene conjugate, protein carbonyl (PC), and glutathione levels and antioxidant enzyme activities. Results: DOX resulted in increased serum cTnI, ALT, AST, urea, and creatinine levels and increased lipid peroxide and PC levels in tissues. CAR or CAR + Vit E treatments led to decreases in serum cTnI levels and ALT and AST activities. These treatments reduced prooxidant status and ameloriated histopathologic findings in the examined tissues. Conclusion: Our results may indicate that CAR alone, especially in combination with Vit E, protect against DOX-induced toxicity in heart, liver, and kidney tissues of rats. This was evidenced by improved cardiac, hepatic, and renal markers and restoration of the prooxidant state and amelioration of histopathologic changes.

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“…White tea (Camellia sinensis (L.) Kuntze is a less processed kind of tea (steamed, then dried without withering) and exhibit slightly higher antiradical properties than green teas [5,8]. It acts advantageously in the prevention of many diseases, such as heart and neurodegenerative diseases as well as cancers [8].…”

Section: Introductionmentioning

confidence: 99%

“…It acts advantageously in the prevention of many diseases, such as heart and neurodegenerative diseases as well as cancers [8]. White tea is produced from buds and leaves of Camellia sinensis.…”

Section: Introductionmentioning

confidence: 99%

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Antiradical activity and amount of phenolic compounds in extracts obtained from some plant raw materials containing methylxanthine alkaloids

2015

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S u m m a r yRaw materials containing methylxanthine alkaloids such as yerba mate, guaraná, white and green tea, coffee seeds, chocolate and cacao seed powder and extracts obtained from these raw materials were investigated for their antioxidant features and the amount of phenolic compounds. The level of phenolic compounds was measured with the colorimetric method using Folin-Ciocalteu's phenol reagent and antioxidant features was determined with the use of DPPH (2,2-diphenyl-1-picrylhydrazyl radical). Amounts of phenolic compounds were presented in percentages per mass of extracts and mass of raw materials. Antiradical potential was shown as the number of TAU DPPH units per mg of extracts and g of raw materials. The highest number of antiradical units TAU DPPH as well as the amount of phenolic compounds was calculated for white tea and its extracts and lowest for chocolate. The correlation coefficient between the content of phenolics and antiradical features of raw materials is equal to r=0.994.

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Protective effect of white tea extract against acute oxidative injury caused by adriamycin in different tissues

Cited by 25 publications

References 33 publications

Decrease in the Antioxidant Capacity in Beverages Containing Tea Extracts during Storage

Decrease in the Antioxidant Capacity in Beverages Containing Tea Extracts during Storage

Beneficial effects of carnosine and carnosine plus vitamin E treatments on doxorubicin-induced oxidative stress and cardiac, hepatic, and renal toxicity in rats

Antiradical activity and amount of phenolic compounds in extracts obtained from some plant raw materials containing methylxanthine alkaloids

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