Antioxidant activities of sea buckthorn leaf tea extracts compared with green tea extracts

被引：17

作者：

Cho, Hyunnho ^{[1
,2
]}

Cho, Eunae ^{[1
,2
]}

Jung, Hana ^{[1
,2
]}

Yi, Hae Chang ^{[1
,2
]}

Lee, Bomee ^{[1
,2
]}

Hwang, Keum Taek ^{[1
,2
]}

机构：

[1] Seoul Natl Univ, Dept Food & Nutr, Seoul 151742, South Korea

[2] Seoul Natl Univ, Res Inst Human Ecol, Seoul 151742, South Korea

来源：

FOOD SCIENCE AND BIOTECHNOLOGY | 2014年 / 23卷 / 04期

关键词：

Hippophae rhamnoides L; sea buckthorn; green tea; antioxidant activity; Nrf2; INDUCED OXIDATIVE STRESS; HIPPOPHAE-RHAMNOIDES L; IN-VITRO; GLUTATHIONE; EXPRESSION; CATECHINS; CELLS; MECHANISMS; LEAVES; BLACK;

D O I：

10.1007/s10068-014-0178-1

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The polyphenol, flavonoid, and ascorbic acid contents of sea buckthorn leaf tea extracts, along with antioxidant activities, were compared with green tea extracts under different extraction conditions. Sea buckthorn leaf tea and green tea were extracted using water (SW, GW) and ethanol at room temperature (SE, GE), respectively, and at 80A degrees C (SWH, GWH, SEH, and GEH, respectively). GEH, GWH, SE, and SEH contained more antioxidant compounds and higher activities, and SWH, SEH, GWH, and GEH had elevated antioxidant enzyme activity levels in H2O2-treated RAW264.7 cells. Cells treated with SWH and SEH showed elevated expression of nuclear factor (erythroid-derived 2)-like 2 and maintained the cell glutathione (GSH)/glutathione disulfide (GSSG) ratio at levels similar to H2O2-untreated controls.

引用

页码：1295 / 1303

页数：9

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