Antioxidant activity of various teas against free radicals and LDL oxidation
Antioxidant activity of various teas against free radicals and LDL oxidation
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DOI：
10.1007/s11745-005-1447-4
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发表时间：
2005-08-01
期刊：
影响因子：
1.9
通讯作者：
Kondo, K
中科院分区：
文献类型：
--
作者：
Ohmori, R;Iwamoto, T;Kondo, K
茶是世界上广泛消费的饮料。我们评估了六种茶的抗氧化活性，包括绿色茶和乌龙茶的水提取物（Camellia sinensis），tochu（Eucalummoides），匙羹藤，日本艾蒿（Artemisia princeps）和大麦（大麦），对1，1-二苯基-2-苦肼基（DPPH）自由基和LDL氧化，并在10名健康志愿者中用5g单剂量的绿色茶粉检查LDL氧化能力与血浆儿茶素水平的关联。在体外，DPPH自由基和LDL氧化的抑制作用被认为是最强的绿色茶提取物和大麦的最弱。在摄入绿色茶粉后，滞后时间从基础的52.2 +/- 4.1增加到1小时的60.3 +/- 4.2分钟和2小时的59.5 +/- 4.1分钟，然后恢复到基线滞后时间（4小时的51.9 +/- 1.4和6小时的52.1 +/- 4.7分钟）。关于血浆儿茶素水平，表没食子儿茶素没食子酸酯和表儿茶素没食子酸酯分别从基础3.7 +/- 1.3和0.8 +/- 0.8 ng/mL显著增加至1小时的65.7 +/- 11.6和54.6 +/- 12.6 ng/mL，以及2小时的74.4 +/- 18.6和49.4 +/- 7.1 ng/mL。因此，绿色茶显示出最强的抗氧化活性在六种不同的茶，和绿色茶对LDL氧化的抑制作用依赖于血浆儿茶素水平。
Tea is a widely consumed beverage throughout the world. We assessed the antioxidant activity of six teas, including the aqueous extracts of green tea and oolong tea (Camellia sinensis), tochu (Eucommia ulmoides), Gymnema sylvestre, Japanese mugwort (Artemisia princeps), and barley (Hordeum vulgare), against 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals and LDL oxidation, and examined the association of LDL oxidizability with the plasma catechin levels in 10 healthy volunteers with a single dose of 5 g green tea powder. In vitro, the inhibitory effects of DPPH radicals and LDL oxidation were found to be strongest in the extract of green tea and weakest in that of barley. After the ingestion of green tea powder, the lag time increased from basal 52.2 +/- 4.1 to 60.3 +/- 4.2 min at 1 h and 59.5 +/- 4.1 min at 2 h, and then returned to the baseline lag time (51.9 +/- 1.4 at 4 h and 52.1 +/- 4.7 min at 6 h). Regarding the plasma catechin levels, epigallocatechingallate and epicatechingallate significantly increased from basal 3.7 +/- 1.3 and 0.8 +/- 0.8 ng/mL to 65.7 +/- 11.6 and 54.6 +/- 12.6 ng/mL at 1 h, and 74.4 +/- 18.6 and 49.4 +/- 7.1 ng/mL at 2 h, respectively. Green tea therefore showed the strongest antioxidant activity among the six different teas, and the inhibitory effects of green tea on LDL oxidation depended on the plasma catechin levels.