Contribution of hydrogen peroxide to the cytotoxicity of green tea and red wines

被引：113

作者：

Chai, PC ^{[1
]}

Long, LH ^{[1
]}

Halliwell, B ^{[1
]}

机构：

[1] Natl Univ Singapore, Fac Med, Dept Biochem, Singapore 117597, Singapore

来源：

BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS | 2003年 / 304卷 / 04期

关键词：

D O I：

10.1016/S0006-291X(03)00655-7

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：

Green tea and red wine are claimed to have health benefits because of their high content of polyphenolic compounds, but they have also been reported as mutagenic in some test systems. In this paper, we show that a commonly used cell culture medium, Dulbecco's modified Eagle's medium (DMEM), catalyses oxidation of green tea and red wines to generate H2O2. The level of H2O2, produced from green tea accounted for all of the cytotoxic effects of this beverage on PC12 cells. By contrast, H2O2, was only responsible for part of the cytotoxicity of the red wines examined. Our data illustrate the danger of extrapolating from cell culture studies to predict the effects of complex beverages in vivo. (C) 2003 Elsevier Science (USA). All rights reserved.

引用

页码：650 / 654

页数：5

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