Antioxidant effects of green tea polyphenols on free radical initiated peroxidation of rat liver microsomes

被引：98

作者：

Cai, YJ ^{[1
]}

Ma, LP ^{[1
]}

Hou, LF ^{[1
]}

Zhou, B ^{[1
]}

Yang, L ^{[1
]}

Liu, ZL ^{[1
]}

机构：

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

来源：

CHEMISTRY AND PHYSICS OF LIPIDS | 2002年 / 120卷 / 1-2期

基金：

中国国家自然科学基金;

关键词：

lipid peroxidation; antioxidant; green tea polyphenol; microsomes; structure/activity relationship;

D O I：

10.1016/S0009-3084(02)00110-X

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：

Antioxidative effects of the principal polyphenolic components extracted from green tea leaves, i.e. (-)-epicatechin (EC), (-)-epicatechin gallate (ECG), (-)-epigallocatechin gallate (EGCG), (-)-epigallocatechin (EGC), and gallic acid (GA), against free radical initiated peroxidation of rat liver microsomes were studied. The peroxidation was initiated by a water-soluble azo compound 2,2'-azobis(2-amidinopropane hydrochloride (AAPH). The reaction kinetics was monitored by oxygen uptake and formation of malondialdehyde (MDA). Kinetic analysis of the antioxidation process demonstrates that these green tea polyphenols (GOHs), especially EC and ECG which bear ortho-dihydroxyl functionality, are good antioxidants for microsomal peroxidation. The antioxidant synergism of these GOHs with the endogenous (x-tocopherol (TOH) (vitamin E) is also discussed. (C) 2002 Elsevier Science Ireland Ltd. All rights reserved.

引用

页码：109 / 117

页数：9

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