Antioxidant effects of green tea polyphenols on free radical initiated peroxidation of rat liver microsomes
Antioxidant effects of green tea polyphenols on free radical initiated peroxidation of rat liver microsomes
复制标题
绿茶多酚对自由基引发的大鼠肝微粒体过氧化的抗氧化作用
DOI：
10.1016/s0009-3084(02)00110-x
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发表时间：
2002-12-01
影响因子：
3.4
通讯作者：
Liu, ZL
中科院分区：
文献类型：
--
作者：
Cai, YJ;Ma, LP;Liu, ZL
本文研究了绿色茶叶中主要多酚类化合物（-）-表儿茶素（EC）、（-）-表儿茶素没食子酸酯（ECG）、（-）-表没食子儿茶素没食子酸酯（EGCG）、（-）-表没食子儿茶素没食子酸酯（EGC）和没食子酸（GA）对自由基诱导的大鼠肝微粒体过氧化的抗氧化作用。水溶性偶氮化合物2，2 '-偶氮双（2-脒基丙烷盐酸盐）引发过氧化反应。反应动力学监测的氧摄取和丙二醛（MDA）的形成。动力学分析表明，这些绿色茶多酚（GOH），尤其是带有邻位二羟基官能团的EC和ECG，是很好的抗氧化剂。还讨论了这些GOH与内源性（x-生育酚（TOH）（维生素E））的抗氧化协同作用。(C)2002爱思唯尔科学爱尔兰有限公司保留所有权利。
Antioxidative effects of the principal polyphenolic components extracted from green tea leaves, i.e. (-)-epicatechin (EC), (-)-epicatechin gallate (ECG), (-)-epigallocatechin gallate (EGCG), (-)-epigallocatechin (EGC), and gallic acid (GA), against free radical initiated peroxidation of rat liver microsomes were studied. The peroxidation was initiated by a water-soluble azo compound 2,2'-azobis(2-amidinopropane hydrochloride (AAPH). The reaction kinetics was monitored by oxygen uptake and formation of malondialdehyde (MDA). Kinetic analysis of the antioxidation process demonstrates that these green tea polyphenols (GOHs), especially EC and ECG which bear ortho-dihydroxyl functionality, are good antioxidants for microsomal peroxidation. The antioxidant synergism of these GOHs with the endogenous (x-tocopherol (TOH) (vitamin E) is also discussed. (C) 2002 Elsevier Science Ireland Ltd. All rights reserved.