ANTIOXIDATIVE AND ANTIMUTAGENIC EFFECTS OF THEAFLAVINS FROM BLACK TEA
ANTIOXIDATIVE AND ANTIMUTAGENIC EFFECTS OF THEAFLAVINS FROM BLACK TEA
复制标题
DOI：
10.1016/0165-7992(94)90041-8
复制
发表时间：
1994-01-01
期刊：
影响因子：
--
通讯作者：
KAWAKISHI, S
中科院分区：
文献类型：
--
作者：
SHIRAKI, M;HARA, Y;KAWAKISHI, S
茶黄素是红茶中的多酚类成分，在体外实验中观察到它对红细胞膜血影和微粒体系统的脂质过氧化有抑制作用。茶黄素还表现出抑制DNA单链断裂和致突变性，均由过氧化氢诱导。这些结果表明，茶黄素清除自由基产生抗氧化和抗突变作用。还发现茶黄素的没食子酸部分对于其有效的抗氧化活性是必需的。
Theaflavins, polyphenolic ingredients of black tea, were observed to inhibit in vitro lipid peroxidation in the erythrocyte membrane ghost and microsomal systems. Theaflavins also showed inhibition of DNA single-strand cleavage and mutagenicity, both induced by hydrogen peroxide. These results suggest that theaflavins scavenge radicals to produce antioxidative and antimutagenic effects. It was also found that the gallic acid moiety of theaflavins is essential for their potent antioxidative activities.