- home
- research
- Radical-scavenging abilities and antioxidant properties of theaflavins and their gallate esters in H(2)O(2)-mediated oxidative damage system in the HPF-1 cells
Radical-scavenging abilities and antioxidant properties of theaflavins and their gallate esters in H(2)O(2)-mediated oxidative damage system in the HPF-1 cells
- Posted: 16 June 2008
- Categroy: Health Research Archive
The antioxidant properties of theaflavins and their gallate esters, namely theaflavin (TF1), theaflavin-3(3')-gallate (TF2) and theaflavin-3,3'-digallate (TF3) were investigated by comparing with epigallocatechin gallate (EGCG).
Abstract no: Toxicol In Vitro. 2008 Apr 18.
The antioxidant properties of theaflavins and their gallate esters, namely theaflavin (TF1), theaflavin-3(3')-gallate (TF2) and theaflavin-3,3'-digallate (TF3) were investigated by comparing with epigallocatechin gallate (EGCG). The order of hydroxyl radicals-scavenging ability was TF3>TF2>TF1>EGCG. The order of 2,2-diphenyl-1-picrylhydrazyl scavenging ability was TF3>TF2>EGCG>TF1. TF1, TF2, and TF3 showed more effective effects than EGCG in protection against H(2)O(2)-mediated damage in HPF-1 cells. TF2 was the most potent accelerant of HPF-1 cell proliferation. TF1, TF2 and TF3 suppressed the accumulation of intracellular reactive species in H(2)O(2)-mediated damage HPF-1 cells. Pre-treated for 2h and eliminated from the cells, TF1 and TF3 still showed protective effects against H(2)O(2)-mediated damage in HPF-1 cells. This suggests that the protective effects of TF1 and TF3 on oxidative damage HPF-1 cells may be responsible for other mechanisms, rather than only scavenging the already formed reactive species. It remains to be determined whether TF1 and TF3 improved the normal HPF-1 cell resistive abilities toward radical-damage in pre-treatment. Further studies of the effects of theaflavins on some enzymes or signal transduction in the normal HPF-1 cells are underway.
16th June, 2008
Myth Buster
“Does tea count to your 8 cups of fluid a day?”
Tea contains aproximately 99% water. It is an important source of fluid and can count towards your daily intake of 8 cups of fluid. Both the Food Standards Agency and the British Dietetic Association... Learn more
