Inhibition of free radical induced oxidative hemolysis of red blood cells by green tea polyphenols

被引：37

作者：

Ma, LP ^{[1
]}

Liu, ZQ ^{[1
]}

Zhou, B ^{[1
]}

Yang, L ^{[1
]}

Liu, ZL ^{[1
]}

机构：

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

来源：

CHINESE SCIENCE BULLETIN | 2000年 / 45卷 / 22期

基金：

中国国家自然科学基金;

关键词：

free radical; red blood cell; hemolysis; antioxidant; green tea polyphenol;

D O I：

10.1007/BF03183525

中图分类号：

O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

The in vitro oxidative hemolysis of human red blood cells (RBC) was used as a model to study the free radical induced damage of biological membranes and the inhibitory effect of natural antioxidants. The hemolysis was induced by a water-soluble free radical initiator 2,2'-azo(2-asmidinopropane)dihydrochloride (AAPH) and inhibited by the principal polyphenolic components extracted from green tea leaves, i.e. (-)-epicatechin (EC), (-)-epigallocatechin (EGC), (-)-epicatechin gallate (ECG), (-)-epigallocatechin gallate (EGCG) and gallic acid (GA). Addition of AAPH at 37 degreesC caused fast hemolysis after a short period of inhibition period, while addition of the green tea polyphenols efficiently suppressed the hemolysis in the activity sequence of EGCG>EGC>ECG approximate to EC>GA, demonstrating that these green tea polyphenols are effective antioxidants which could protect biological membranes from free radical induced oxidative damage.

引用

页码：2052 / 2056

页数：5

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