Comparative antimutagenic and anticlastogenic effects of green tea and black tea: a review

被引：143

作者：

Gupta, S ^{[1
]}

Saha, B ^{[1
]}

Giri, AK ^{[1
]}

机构：

[1] Indian Inst Chem Biol, Div Human Genet & Genom, Kolkata 700032, W Bengal, India

来源：

MUTATION RESEARCH-REVIEWS IN MUTATION RESEARCH | 2002年 / 512卷 / 01期

关键词：

antimutagenicity; anticlastogenicity; DNA damage; black tea; green tea; tea polyphenols; catechins; theaflavins; thearubigins;

D O I：

10.1016/S1383-5742(02)00024-8

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Tea is the most popular beverage next to water, consumed by over two-thirds of the world's population. It is processed in different ways in different parts of the world to give green, black or oolong tea. Experimental studies have demonstrated the significant antimutagenic and anticlastogenic effects of both green and black tea and its polyphenols in multiple mutational assays. In the present review, we have attempted to evaluate and update the comparative antimutagenic and anticlastogenic effects of green tea, black tea and their polyphenols in different test systems, based on available literature. Existing reports have suggested that the protective effects of black tea is as good as green tea, however, more studies on black tea and its polyphenols are needed before a final conclusion can be made. (C) 2002 Elsevier Science B.V. All rights reserved.

引用

页码：37 / 65

页数：29

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