1. Evaluation of the Anti-oxidative Effect (in vitro) of Tea Polyphenols
- Author
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Chikako Masuoka, Itsuo Nishioka, Toshihiro Nohara, Yasuyuki Ito, Gen-ichiro Nonaka, Masateru Ono, Keiichi Shimizu, Fumio Hashimoto, and Yusuke Sakata
- Subjects
Antioxidant ,Polymers ,Acylation ,Iron ,medicine.medical_treatment ,Hydrolyzable Tannin ,Applied Microbiology and Biotechnology ,Biochemistry ,Antioxidants ,Analytical Chemistry ,Lipid peroxidation ,Structure-Activity Relationship ,chemistry.chemical_compound ,Phenols ,Flavan ,medicine ,Theaflavin ,Molecular Biology ,Flavonoids ,Tea ,Organic Chemistry ,Polyphenols ,food and beverages ,Catechin ,General Medicine ,chemistry ,Proanthocyanidin ,Polyphenol ,Indicators and Reagents ,Lipid Peroxidation ,Dimerization ,Thiocyanates ,Biotechnology - Abstract
Forty-three polyphenols from tea leaves were evaluated for their anti-oxidative effect against lipid peroxidation by the ferric thiocyanate method in vitro. Among these, 1,4,6-tri-O-galloyl-beta-D-glucose (hydrolyzable tannin) showed the highest anti-oxidative activity against lipid peroxidation, even stronger than that of 3-tert.-butyl-4-hydroxyanisole (BHA). The assay demonstrates that tea polyphenols, except for desgalloylated dimeric proanthocyanidins that possess a catechin structure in the upper unit and desgalloylated flavan-3-ols, and excepting theaflavin 3,3'-di-O-gallate, had more anti-oxidative activity than that of alpha-tocopherol. The chemical structure-activity relationship shows that the anti-oxidative action advanced with the condensation of two molecules of flavan-3-ols as well as with 3-O-acylation in the flavan skeleton such as that by galloyl, (3'-O-methyl)-galloyl, and p-coumaroyl groups.
- Published
- 2003