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

Autor:	Syed Ibrahim Rizvi, Mahejabeen Fatima
Rok vydání:	2014
Předmět:	Antioxidant medicine.medical_treatment food and beverages medicine.disease_cause Carbonyl group In vitro chemistry.chemical_compound chemistry Biochemistry medicine Camellia sinensis Anti oxidative Theaflavin Engineering (miscellaneous) Black tea Oxidative stress
Zdroj:	National Academy Science Letters. 38:25-28
ISSN:	2250-1754 0250-541X
Popis:	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.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::63da11b3f800d203977791b4e13efc19 https://doi.org/10.1007/s40009-014-0285-9 Zobrazit plný text záznamu Full text from SpringerLink