The protective role of different green tea extracts after oxidative damage is related to their catechin composition |
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| Authors: | Toschi T G Bordoni A Hrelia S Bendini A Lercker G Biagi P L |
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| Institution: | Department of Food Science, Section of Agrarian Industries, University of Bologna, via S. Giacomo 7, 40126 Bologna, Italy. |
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| Abstract: | The antioxidant activities of three different green tea extracts were investigated and compared by two different methods. By the first method, which evaluated the direct protective effect of the green tea extracts on lipid peroxidation, the extracts were added, at different concentrations, to a lipid model system, made by refined peanut oil, freshly submitted to a further bleaching and subjected to forced oxidation at 98 degrees C, by an oxidative stability instrument. By the second method, the effectiveness of the same extracts was checked in cultures of neonatal rat cardiomyocytes exposed to a free radical-generating system by evaluating conjugated diene production and lactate dehydrogenase release. All of the extracts revealed a strong antioxidant activity by both the methods, and a particular effectiveness was demonstrated by the extracts having higher amounts of (-)-epigallocathechin-3-gallate and (-)-epigallocathechin, as analyzed by reverse-phase HPLC analysis. |
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