Anti Oxidative Effect of Black Tea Theaflavin on Erythrocytes Subjected to Oxidative Stress

被引：10
|
作者：
Fatima, Mahejabeen [1 ]
Rizvi, Syed Ibrahim [1 ]
机构：
[1] Univ Allahabad, Dept Biochem, Allahabad 211002, Uttar Pradesh, India
来源：
NATIONAL ACADEMY SCIENCE LETTERS-INDIA | 2015年 / 38卷 / 01期
关键词：
Rat; Oxidative stress; Theaflavin; Black tea; OXYGEN FREE-RADICALS; GREEN TEA; POLYPHENOLS; CONSUMPTION; CATECHINS; DAMAGE;
D O I：
10.1007/s40009-014-0285-9
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：
Tea (Camellia sinensis) is one of the most popularly consumed beverage worldwide. It is consumed mostly as green tea, oolong, or black tea. Black tea, good source of flavan-3-ols the theaflavins: mixture of theaflavin (TF), theaflavin-3-gallates, theaflavin-3'-gallates and theaflavin-3,3'-digallates, possess numerous biological and therapeutic properties. However, the exact mechanisms underlying these properties of TFs remain speculative. In the present study, we investigated the in vitro protective effect of theaflavin on membrane protein carbonyl group, sulfhydryl group (-SH) and erythrocyte hemolysis in rat. TFs (at micromolar concentration) showed significant antioxidant effect in protecting erythrocytes from oxidation-induced changes.
引用
收藏
页码：25 / 28
页数：4
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