Tea phenols: Antioxidant effectiveness of teas, tea components, tea fractions and their binding with lipoproteins

Nutrition Research

Volumn 18, Issue 6, 1998, Pages 1067-1075

  Vinson, Joe A ^a   Dabbagh, Yousef A ^a  

^a UNIVERSITY OF SCRANTON   (United States)

Author keywords

Antioxidant; Catechins; Lipid peroxidation; Lipoproteins; Tea

Indexed keywords

CATECHIN; PHENOL;

ARTICLE; FOOD COMPOSITION; LIPID PEROXIDATION; LIPOPROTEIN METABOLISM; NONHUMAN; OXIDATION REDUCTION POTENTIAL; OXIDATIVE STRESS; PRIORITY JOURNAL; PROTEIN BINDING; TEA;

EID: 0032100482     PISSN: 02715317     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0271-5317(98)00089-X     Document Type: Article

References (33)

1. 1. GRAHAM, H.N. Green tea composition, consumption and phenol Chemistry. Preventive Med. 21: 334-350, 1992.
2. 2. STEINBERG, D., PARTHASARATHY, S., CAREW, T.E., KHOO, J.C. and WITZUM, J.L. Beyond cholesterol: modification of low density lipoprotein that increases its atherogenicity. New Eng. J. Med. 320: 915-924, 1989.
3. 3. DUELL, P.B. Dietary antioxidants and atherosclerosis. Curr. Opin. Endocrinol. Diab., 1st ed., 251-259, 1994.
4. 4. KINSELLA, J.E., FRANKEL, E., GERMAN, B. and KANNER, J. Possible mechanisms for the protective role of antioxidants in wine and plant foods. Food Technol. 47: 85-89, 1993.
5. 5. HERTOG, M.G.L., FESKENS, E.J.M., HOLLMAN, P.C.H., KATAN, M.B. and KROMHOUT, D. Dietary antioxidant flavonoids and risk of coronary heart disease; the Zuphen elderly study. Lancet 342: 1007-1011, 1993.
6. 6. HERTOG, M.G.L., KROHOUT, D., ARVANIS, C., BLACKBURN, H., BUZINA, R., FIDANZA, F., GIAMPAOLI, S., JANSEN, A., MERLOTTI, A., NEDJKOVIC, S., PEKKARINEN, M., BOZIDAR, S.S., TOSHIMA, H., FESKENS, F.J.M., HOLLMAN, P.C.H. and KATAN, M.B. Flavonoid intake and long-term risk of coronary heart disease and cancer in the seven countries study. Arch. Intern. Med. 155: 381-386, 1995.
7. 7. KONO, S., SHINCHI, K., IKEDA, N., YANAI, F. and IMANISHI, K. Green tea consumption and serum lipid profiles; a crosssectional study in Northern Kyushu, Japan. Preventive Med. 21: 526-531, 1992.
8. 8. STENSVOLD, I., TVERDAY, A., SOLVOLL, K. and FOSS, O.P. Tea consumption. Relationship to cholesterol, blood pressure and coronary and total mortality. Preventive Med. 21: 546-553, 1992.
9. 9. MANGIAPANE, H., THOMSON, J., SALTER, A., BROWN, S., BELOL, G.D. and WHITE, D.A. The inhibition of oxidation of low density lipoprotein by (+)-catechin, a naturally occurring flavonoid. Biochem. Pharmacol. 43: 445-450, 1992.
10. 10. ZHENHUA, D., YUAN, C., MEI, Z. and YUNZHONG, F. Inhibitor effect of China green tea polyphenol on the oxidative modification of low density lipoprotein by macrophages. Med. Sci. Res. 19: 767-768, 1991.
11. 11. MIURA, S., WATANABE, J., TOMITA, T., SANO, M. And TOMITA, I. The inhibitory effects of tea polyphenols (flavan-3-o1-derivatives) on cupric ion mediated oxidative modification of low density lipoprotein. Biol. Pharm. Bull. 17: 1567-1572, 1994.
12. 12. SALAH, N., MILLER, N.J., PAGANGA, G., TIJBURG, L., BOLWELL, G.P. and RICE-EVANS, C. Polyphenolic flavanols as scavengers of aqueous phase radicals and as chain-breaking antioxidants. Arch Biochem, Biophys. 322: 339-342, 1995.
13. 13. VINSON, J.A. and HONTZ, B.A. Phenol antioxidant index; comparative antioxidant effectiveness of red and white wines. J. Agric. Food Chem. 43: 401-403, 1995a.
14. 14. VINSON, J.A., JANG, J., DABBAGH, Y.A., SERRY, M.M. and CAI, S. Plant polyphenols exhibit lipoprotein-bound antioxidant activity using an in vitro oxidation model for heart disease. J. Agric. Food Chem. 43: 2798-2799, 1995b.
15. 15. VINSON, J.A., DABBAGH, Y.A., SERRY, M.M. and JANG, J. Plant flavonoids, especially tea flavonols, are powerful antioxidants using an in vitro oxidation model for heart disease. J. Agric. Food Chem. 43: 2800-2802, 1995c.
16. 16. HARBONNE, J. B. In Phytochemical Methods: A Guide to Modern Techniques of Plant Analysis, Chapman and Hall, New York, 1988, pp. 87-88.
17. 17. IKEDA, I., IMASOTO, Y., SASAKI, E., NAKAYAMA, M., NAGAO, H., TAKEO, T., YAYABE, F. and SUGANO, M. Tea catechins decrease micellar solubility and intestinal absorption of cholesterol in rats. Biochim. Biophys. Acta 1127: 141-146, 1992.
18. 18. VAN ACKER, S.A.B.E., VAN DEN BERG, D.-J., TROMP, M.N.J.L., GRIFFIOEN, E.H., VAN BENNEKM, W.P., VAN DER JIJGH, W.J.F. and BAST, A. Structural aspects of antioxidant activity of flavonoids. Free Radical Biol. Med. 20: 331-342, 1996.
19. 19. MILLER, N.J., CASTELLUCCIO, C., TIJBURG, L. and RICE-EVANS, C. The antioxidant properties of theaflavins and their gallate esters-radical scavengers or metal chelators? FEBS Letts. 392: 40-44, 1996.
20. 20. HARA, Y. Prophylactic functions of tea polyphenols. In: Food Phyochemicals for Cancer Prevention II. C. T. Ho, T. Osawa, M.T. Huang and R.T. Rosen, (eds). American Chemical Society, Washington, D.C., 1994, pp. 34-50.
21. 21. FREI, B., ENGLAND, L. and AMES, B.N. Ascorbate is an outstanding antioxidant in human blood plasma. Proc. Natl. Acad. Sci. 86: 6377-6386, 1989.
22. 22. HO, C.T., CHEN, Q., SHI, H., ZHANG, K.Q, and ROSEN, R.T. Antioxidant effect of polyphenol extract prepared from various Chinese teas. Preventive Med. 21: 520-525, 1992.
23. 23. WANG, Z.Y., HUANG, M.T., LOU, Y.R., XIE, J.G., REUHL, K.R., NEWMARK, H.I., HO, C.T., YANG, C.S. and CONNEY, A.H. Inhibitory effects of black tea, green tea, decaffeinated black tea and decaffeinated green tea on ultraviolet β light-induced skin carcinogenesis in 7-12-dimethylbenz [α] anthracene-initiated SKH-1 mice. Cancer Res. 54: 3428-3435, 1994.
24. 24. LUNDER, T.L. Catechins of green tea. In Phenolic Compounds in Food and, Their Effects on Health II; M.T. Huang, C.T. Ho, C.Y. Lee, (eds). American Chemical Society, Washington, D.C., 1992, pp. 114-119.
25. 25. YOSHINO, K., HARA, Y., SANO, M. and TOMITA, I. Antioxidative effects of black tea theaflavins and thearubigin on lipid peroxidation of rat liver homogenates induced by tert-butyl hydroperoxide. Biol. Pharm. Bull. 17: 146-149, 1994.
26. 26. JOVANOIC, S.V., HARA, Y., STEENKEN and SIMIC, M.G. Antioxidant potential of theaflavins. A pulse radiolysis study. J. Am Chem. Soc. 119: 5337-5343, 1997.
27. 27. SIMONETTI, P., PIETTA, P. and TESTOLIN, G. Polyphenol content and total antioxidant potential in Italian wines. J. Agric. Food Chem. 45: 1152-1155, 1997.
28. 28. DREOSTI, I.E. Bioactive ingredients: antioxidants and polyphenols in tea. Nutr. Revs. 54: 551-558, 1996.
29. 29. HE, Y.H. and KIES, C. Green and black tea consumption by humans. Impact on polyphenol concentrations in feces, blood and urine. Plant Foods Hum. Nutr. 46: 221-229, 1994.
30. 30. Lee, M.-J., WANG, Z.-Y., LI, H., CHEN, C., SUN, Y., GOBBO, S., BALENTINE, D.A. and Yang, C.S. Analysis of plasma and urinary tea polyphenols in human subjects. Cancer Epidemiol. Biomark. Prev. 4: 393-399, 1995.
31. 31. SERAFINI, M., GHISELLI, A. and FERRO-LUZZI, A. Red wine, tea and antioxidants. Lancet 344: 626, 1994.
32. 32. WHO International Agency for Research on Cancer. IARC Mongr. Carcinog. Riska Hum. 51: 207-271, 1991.
33. 33. National Research Council Food and Nutrition Board. Recommended Daily Allowances, 10th ed., National Academy Press, 1989, Washington, D.C.