Radical scavenging evaluation of green tea extracts

被引：0
|
作者：
Fourneau, C [1 ]
Laurens, A [1 ]
Hocquemiller, R [1 ]
Cave, A [1 ]
机构：
[1] UNIV PARIS 06,FAC PHARM,URA 1843 CNRS BIOCIS,LAB PHARMACOGNOSIE,F-92296 CHATENAY MALABRY,FRANCE
来源：
PHYTOTHERAPY RESEARCH | 1996年 / 10卷 / 06期
关键词：
Thea sinensis; scavenging radical activity; epigallocatechin gallate; epicatechin gallate;
D O I：
10.1002/(SICI)1099-1573(199609)10:6<529::AID-PTR887>3.0.CO;2-F
中图分类号：
R914 [药物化学];
学科分类号：
100701 ;
摘要：
The free radical scavenging activity of Thea sinensis leaf extract was evaluated with a chemical test involving diphenylpicrylhydrazyl radical (DPPH), The hot aqueous green tea extract demonstrated antiradical activity comparable with rutin and vitamin E used as a standard. Liquid-liquid fractionation monitored by scavenging radical bioassay followed by preparative high pressure liquid chromatography led to catechin derivatives, The antiradical activity of the main component of tea leaves was identified as epigallocatechin gallate the major component demonstrating activity.
引用
收藏
页码：529 / 530
页数：2
相关论文
共 50 条
  • [1] Free radical scavenging by green tea polyphenols
    Zhao, BL
    Guo, Q
    Xin, WJ
    FLAVONOIDS AND OTHER POLYPHENOLS, 2001, 335 : 217 - 231
  • [2] POTENT RADICAL SCAVENGING ABILITY OF SUNPHENON: A GREEN TEA EXTRACT
    Kaviarasan, S.
    Sivakumar, A. S.
    Barik, A.
    Kunwar, A.
    Naik, G. H.
    Priyadarsini, K. I.
    JOURNAL OF FOOD BIOCHEMISTRY, 2011, 35 (02) : 596 - 612
  • [3] Evaluation of the total oxy-radical scavenging capacity of catechins isolated from green tea
    Kang, Keon Wook
    Oh, Soo Jin
    Ryu, Shi Yong
    Song, Gyu Yong
    Kim, Bong-Hee
    Kang, Jong Seong
    Kim, Sang Kyum
    FOOD CHEMISTRY, 2010, 121 (04) : 1089 - 1094
  • [4] ABTS radical scavenging capacity in green and roasted coffee extracts
    van der Werf, Remmelt
    Marcic, Christophe
    Khalil, Ali
    Sigrist, Severine
    Marchioni, Eric
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2014, 58 (01) : 77 - 85
  • [5] Radical-scavenging activity of green-tea polyphenols.
    Yokozawa, T
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2000, 219 : U31 - U31
  • [6] Radical scavenging conserves from unused fresh green tea leaves
    Borse, B. B.
    Kumar, H. Vijay
    Rao, L. Jagan Mohan
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2007, 55 (05) : 1750 - 1754
  • [7] PH-dependent radical scavenging capacity of green tea catechins
    Muzolf, Malgorzata
    Szymusiak, Henryk
    Gliszczynska-Swiglo, Anna
    Rietjens, Ivonne M.C.M.
    Tyrakowska, Bozena
    1600, American Chemical Society (56):
  • [8] Green Tea Makes Polyphenol Nanoparticles with Radical-Scavenging Activities
    Xiang, Siying
    Yang, Peng
    Guo, Hao
    Zhang, Shu
    Zhang, Xiaokang
    Zhu, Fang
    Li, Yiwen
    MACROMOLECULAR RAPID COMMUNICATIONS, 2017, 38 (23)
  • [9] pH-dependent radical scavenging capacity of green tea catechins
    Muzolf, Malgorzata
    Szymusiak, Henryk
    Gliszczynska-Swiglo, Anna
    Rietjens, Ivonne M. C. M.
    Tyrakowska, Boz Ena
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2008, 56 (03) : 816 - 823
  • [10] Comparison of cytotoxicity and radical scavenging activity between tea extracts and Chinese medicines
    Okayasu, H
    Suzuki, F
    Satoh, K
    Shioda, S
    Dohi, K
    Ikeda, Y
    Nakashima, H
    Komatsu, N
    Fujimaki, M
    Hashimoto, K
    Maki, J
    Sakagami, H
    IN VIVO, 2003, 17 (06): : 577 - 581
12345