Antimutagenic effects of black tea (world blend) and its two active polyphenols theaflavins and thearubigins in Salmonella assays

Almost two thirds of the world population consume tea everyday. Tea is processed differently in different parts of the world to give green (20%), black (78%) or oolong tea (2%). The antimutagenic and anticar-cinogenic activities of green tea were extensively investigated compared with those of black tea. Considering the potent antimutagenic effects of green tea we recognized the need to evaluate the antimutagenic effects of black tea (World Blend Tea, Southern Tea Co., Marietta, GA) in Salmonella strains TA97a, TA98, TA100 and TA102 in preincubation tests, both with and without S9 activation. Attempts have also been made to compare the results of the tea extracts with their two active polyphenols theaflavins and thearubigins. Antimutagenicity assays were carried out in bacterial plates treated with different concentrations (1%, 2.5%, 5%, 10% and 20%) of tea extracts against known bacterial mutagens sodium azide, 4-nitro-o-phenylenediamine, cumine hydroperoxide, 2-aminofluorene and danthron. A significant decrease in the number of revertant colonies was observed in the plates treated with 1% to 20% of tea extract plus positive mutagen when compared with positive mutagen only. Both the active polyphenols theaflavins and thearubigins extracted from the black tea (World blend) also showed significant antimutagenic effects against known positive compounds in these strains. In the experiments with S9 activation, the antimutagenic effects were significantly higher. These results indicate that black tea and its two polyphenols have significant antimutagenic effects in Ames Salmonella assays. Copyright (C) 2002 John Wiley Sons, Ltd.