Cytoprotective effect of white tea against H2O2-induced oxidative stress in vitro

doi:10.1016/j.foodchem.2013.06.106

CNU IR > Pharmacy and Science > Dept. of Food Science & Technology > Periodical Articles > Item 310902800/27816

Please use this identifier to cite or link to this item: https://ir.cnu.edu.tw/handle/310902800/27816

Title:	Cytoprotective effect of white tea against H2O2-induced oxidative stress in vitro
Authors:	Yen, Wen-Jye Chyau, Charng-Cherng Lee, Chia-Pu Chu, Heuy-Ling Chang, Lee-Wen Duh, Pin-Der
Contributors:	食品科技系
Keywords:	Antioxidant Enzyme Glutathione Oxidative Stress White Tea
Date:	2013-12
Issue Date:	2014-05-26 10:44:50 (UTC+8)
Publisher:	Elsevier Sci Ltd
Abstract:	The protective effect of water extracts of white tea (WEWT) on oxidative stress in vitro is investigated. WEWT, like water extracts of green tea (WEGT) and water extracts of Pu-erh tea (WEPT), demonstrates a marked inhibition of the oxidation of liposome, albumin and LDLmodel systems. WEWT protects against H2O2-induced cytotoxicity, in a dose-dependent manner. The inhibition of ROS generation and MDA formation by WEWT in H2O2-induced Clone 9 cells parallels the effects on cell viability. Moreover, GSH and antioxidant enzymes may play an important role in the protective effect that is associated with H2O2-induced oxidative stress. The HPLC-DAD and HPLC-MS/MS analysis, shows that sixteen bioactive compounds are present in WEWT, which may partially account for its protective effect against oxidative insult. These results suggest that the mechanism of the protective actions of WEWT is related to its antioxidant potential and the maintenance of the normal redox status of the cell. (C) 2013 Elsevier Ltd. All rights reserved.
Relation:	Food Chemistry, v.141 n.4 pp.4107-4114
Appears in Collections:	[Dept. of Food Science & Technology] Periodical Articles

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