Antioxidant synergism of green tea polyphenols with α-tocopherol and L-ascorbic acid in SDS micelles

被引：133

作者：

Dai, Fang ^{[1
]}

Chen, Wei-Feng ^{[1
]}

Zhou, Bo ^{[1
]}

机构：

[1] Lanzhou Univ, State Key Lab Appl Organ Chem, Lanzhou 730000, Gansu, Peoples R China

来源：

BIOCHIMIE | 2008年 / 90卷 / 10期

基金：

中国国家自然科学基金;

关键词：

Antioxidant; Green tea polyphenols; Catechins; Vitamin E; Synergism;

D O I：

10.1016/j.biochi.2008.05.007

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The synergistic antioxidant effect of polyphenols extracted from green tea, i.e. (-)-epicatechin (EC), (-)-epigallocatechin (EGC), (-)-epicatechin gallate (ECG), (-)-epigallocatechin gallate (EGCG) and gallic acid (GA), with a-tocopherol (vitamin E) and L-ascorbic acid (vitam in Q against the peroxidation of linoleic acid has been studied in sodium dodecyl sulfate (SDS) micelles. The peroxidation was initiated thermally by a water-soluble azo initiator 2,2'-azobis(2-amidinopropane) hydrochloride (AAPH), and the reaction kinetics were studied by monitoring the formation of linoleic acid hydroperoxides and consumption of the antioxidants. It was found that the mixture of the green tea polyphenol, vitamin E and vitamin C could act synergistically to protect lipid peroxidation. Kinetic and mechanistic studies on the antioxidation process revealed that this antioxidant synergism was due to the regeneration of vitamin E by the green tea polyphenol and the regeneration of the latter by vitamin C. (C) 2008 Elsevier Masson SAS. All rights reserved.

引用

页码：1499 / 1505

页数：7

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