ANTIOXIDATIVE AND ANTIMUTAGENIC EFFECTS OF THEAFLAVINS FROM BLACK TEA

被引：165

作者：

SHIRAKI, M

HARA, Y

OSAWA, T

KUMON, H

NAKAYAMA, T

KAWAKISHI, S

机构：

[1] NAGOYA UNIV,DEPT FOOD SCI & TECHNOL,CHIKUSA KU,NAGOYA 46401,JAPAN

[2] MITSUI NORIN CO LTD,FOOD RES LABS,SHIZUOKA 426,JAPAN

来源：

MUTATION RESEARCH | 1994年 / 323卷 / 1-2期

关键词：

ANTIOXIDATIVE ACTIVITY; ANTIMUTAGENICITY; THEAFLAVIN; BLACK TEA;

D O I：

10.1016/0165-7992(94)90041-8

中图分类号：

Q3 [遗传学];

学科分类号：

071007 ; 090102 ;

摘要：

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.

引用

页码：29 / 34

页数：6

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