Antioxidative activities of oolong tea

被引：300
作者：
Zhu, QY
Hackman, RM
Ensunsa, JL
Holt, RR
Keen, CL
机构：
[1] Univ Calif Davis, Dept Nutr, Livermore, CA 95616 USA
[2] Univ Calif Davis, Dept Internal Med, Livermore, CA 95616 USA
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2002年 / 50卷 / 23期
关键词：
antioxidative activity; oolong tea; reducing power; DPPH scavenging activity; DNA damage; membrane oxidation;
D O I：
10.1021/jf0206163
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
While the antioxidative properties of green and black tea have been extensively studied, less attention has been given to these properties in oolong tea. The reducing powers, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activities, the amount of total phenolic compounds, the inhibitory effect on FeCl2/H2O2 (Fenton reaction system)-induced DNA damage, and the inhibitory effect on erythrocyte hemolysis of an oolong tea water extract (OTE) Were evaluated in the present study. The OTE was found to have strong antioxidative activities in all of the model systems tested. When the OTE was separated into different fractions according to molecular weight, it was found that the fractions with higher amounts of phenolic compounds (lower molecular weight) have stronger antioxidative activities. The present results support the concept that oolong tea contains several low molecular weight antioxidants that may have health promotion activities.
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收藏
页码：6929 / 6934
页数：6
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