Protective role of black tea against oxidative damage of human red blood cells

被引:75
作者
Halder, J [1 ]
Bhaduri, AN [1 ]
机构
[1] Indian Inst Chem Biol, Enzyme Div, Kolkata 700032, W Bengal, India
关键词
black tea; lipid microviscosity; tea polyphenols; antioxidant;
D O I
10.1006/bbrc.1998.8366
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 purpose of our study was to explore the possible scavenging property of black tea and catechins, the major flavonols of tea-leaf, against damage by oxidative stress. For this purpose, human red blood cell (rbc) was taken as the model and the oxidative damage was induced by a variety of inducers, e.g. phenylhydrazine (PHX), Cu2+-ascorbic acid, and xanthine/xanthine oxidase systems. Lipid peroxidation of pure erythrocyte membrane and of whole red blood cell could be completely prevented by black tea extract. Similarly, black tea provided total protection against degradation of membrane proteins. Finally, membrane fluidity studies as monitored by the fluorescent probe 1,6 diphenyl hexa 1,3,5-triene (DPH) showed considerable disorganization of its architecture that could be restored back to normal on addition of black tea or free catechins. Black tea extract in comparison to free catechins seemed to be a better protecting agent against various types of oxidative stress. Apparently, conversion of catechins to partially polymerized products such as theaflavin or thearubigin during 'fermentation' process for making black tea has no deleterious effect on its scavenging properties. (C) 1998 Academic Press.
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页码:903 / 907
页数:5
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