A comparison of the antimutagenic potential of green, black and decaffeinated teas: Contribution of flavanols to the antimutagenic effect
A comparison of the antimutagenic potential of green, black and decaffeinated teas: Contribution of flavanols to the antimutagenic effect
复制标题
DOI：
10.1093/mutage/11.6.597
复制
发表时间：
1996-11-01
期刊：
影响因子：
2.7
通讯作者：
Ioannides, C
中科院分区：
文献类型：
--
作者：
BuAbbas, A;Nunez, X;Ioannides, C
本研究进行比较水提取物的抗突变活性，在用于人类消费的浓度，从绿色，红茶和脱咖啡因红茶。对三种间接作用的膳食致癌物Glu-P-l、苯并（a）芘和亚硝基吡咯烷的抗突变潜力进行了评价。在活化系统存在下，所有三种类型的茶都对三种预诱变剂的致突变性产生了强烈的浓度依赖性抑制。在较小程度上，绿色茶也拮抗直接作用诱变剂9-氨基吖啶的诱变性。所有这三种类型的茶明显抑制NADPH依赖的还原细胞色素c和O-脱烷基的乙氧基，甲氧基，并在较小程度上，戊氧基试卤灵。当微粒体代谢终止时，在预诱变剂的代谢活化后，将茶叶水提取物掺入活化系统引起致突变反应的浓度依赖性抑制，在该系统中，三种类型的茶叶的抗诱变活性没有明显差异。考虑到与红茶相比，绿色茶中黄烷醇的浓度高得多，可以得出结论，这些化合物不太可能是茶的抗突变和抗癌特性的主要茶成分，或者它们的发酵产物具有类似的活性。
The present study was undertaken to compare the antimutagenic activity of aqueous extracts, at the concentrations used for human consumption, from green, black and decaffeinated black tea. Antimutagenic potential was evaluated against three indirect-acting dietary carcinogens, Glu-P-l, benzo(a)pyrene and nitrosopyrrolidine, All three types of tea gave rise to strong and concentration-dependent suppression of the mutagenicity of the three premutagens in the presence of an activation system, No major difference in the antimutagenic potential of the three types of tea could be discerned, Black tea, decaffeinated black tea and, to a lesser extent, green tea also antagonized the mutagenicity of the direct-acting mutagen 9-aminoacridine. All three types of tea inhibited markedly the NADPH-dependent reduction of cytochrome c and the O-dealkylations of ethoxy-, methoxy- and, to a much lesser extent, pentoxy-resorufin. When the microsomal metabolism was terminated, after the metabolic activation of the premutagens, incorporation of the aqueous tea extracts into the activation system caused a concentration-dependent suppression of mutagenic response, No significant difference in the antimutagenic activity of the three types of tea in this system was evident. Bearing in mind the much higher concentration of flavanols in green tea compared with the black teas, it may be concluded either that these compounds are unlikely to be the major tea components responsible for the antimutagenic, and possibly anticarcinogenic, properties of tea or that their fermentation products are similarly active.