| 茶多酚复合体及(一)——EGCG对氧自由基的清除作用 |
| |
| 引用本文： | 沈生荣,杨贤强,赵保路,忻文娟.茶多酚复合体及(一)——EGCG对氧自由基的清除作用[J].茶叶科学,1992,12(1):59-64. |
| |
| 作者姓名： | 沈生荣 杨贤强 赵保路 忻文娟 |
| |
| 作者单位： | 浙江农业大学茶学系,浙江农业大学茶学系,中国科学院生物物理研究所,中国科学院生物物理研究所 杭州310029 ,杭州310029 ,北京100080 ,北京100080 |
| |
| 摘 要： | 用 ESR 自旋捕集技术和化学发光法研究了茶多酚复合体及(-)-EGCG 在黄嘌呤—黄嘌呤氧化酶系统中产生的 O_2的清除作用,结果表明,它们的清除能力强于 V_E 和 V_C,并随浓度增加而加强,至6×10~(-3)mg/ml 时,清除率达到最高(>97%),以后则随浓度的加大而下降。对于Fenton 反应产生的·OH,在最适浓度(0.043—0.10 mg/ml)范围内清除率可达99%,一般只有4%—20%,在高浓度下甚至还可发生助氧化作用。茶多酚对 PMA 刺激 PMN 引起的细胞呼吸暴发时产生的活
|
| 关 键 词： | 茶多酚 (-)—表没食子儿茶素没食子酸酯 抗氧化剂 自由基 清除自由基 |
Scavenging Effects of Tea Polyphenol Compound and(-)-EGCG on Oxygen Free Radicals |
| |
| Shen Shengrong,Yang Xianqiang.Scavenging Effects of Tea Polyphenol Compound and(-)-EGCG on Oxygen Free Radicals[J].Journal of Tea Science,1992,12(1):59-64. |
| |
| Authors: | Shen Shengrong Yang Xianqiang |
| |
| Institution: | ~1Shen Shengrong,~1Yang Xianqiang |
| |
| Abstract: | The scavenging effects of tea polyphenol compound and(-)-EGCG onoxygen free radicals were analysed by using spin trapping technique(ESR)and Chemiluminescence(CL)methods.Results showed that tea polyphenolcompound and(-)-EGCG could more effectively scavenge O_2~(?)generated inthe Xanthine-Xanthine Oxidase system than V_E and V_c,and the scaveng-ing effects increased with the increasings of their concentrations,reachingthe best(more than 97%)at the concentration of 0.006 mg/ml.Beyondthis point the scavenging effects decreased with the increasings of theconcentrations.As for·OH produced by Fenton's reaction,tea polyphenolcompound and(-)-EGCG had the best scavenging effect(99%)under theoptimum concentrations of 0.043—0.10 mg/ml,but insignificant scavengingeffects(4%—20%)under the normal condition,and a prooxidative effectunder the condition of high concentration.Results also showed that teapolyphenol compound and(-)-EGCG could effectively scavenge oxygenfree radicals produced by phorbol myristate acetate(PMA)stimulatedpoIymorphonuclear leukocytes(PMN),and had the quantitative effect.Their prooxidative effects under the condition of high concentration werediscussed in this paper. |
| |
| Keywords: | Tea polyphenols (-)-EGCG Antioxidant Free radicals Free radical scavenging |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《茶叶科学》浏览原始摘要信息 |
| 点击此处可从《茶叶科学》下载免费的PDF全文 |
|
