Antioxidant and Pro-Oxidant Effects of Various Tea Extracts

The antioxidant and pro-oxidant effects of various tea extracts were investigated. The tea extracts, especially the green, pouchong, and oolong tea extracts, markedly stimulated the oxidation of deoxyribose in the presence of Fe3+ and H2O2. The rate of DNA degradation, induced by bleomycin-Fe3+, was...

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Veröffentlicht in:	Journal of agricultural and food chemistry 1997-01, Vol.45 (1), p.30-34
Hauptverfasser:	Yen, Gow-Chin, Chen, Hui-Yin, Peng, Hui-Hsuan
Format:	Artikel
Sprache:	eng
Schlagworte:	ACIDE ASCORBIQUE ACIDO ASCORBICO ADN ANTIOXIDANTES ANTIOXIDANTS ANTIOXYDANT ASCORBIC ACID AZUCARES Biological and medical sciences BLACK TEA Coffee, tea and other stimulative beverage industries DEOXYSUGARS DNA DNA DAMAGE EXTRACTOS EXTRACTS EXTRAIT FER Food industries Fundamental and applied biological sciences. Psychology GREEN TEA HIERRO INHIBICION INHIBITION IRON OOLONG TEA OXIDACION OXIDANTES OXIDANTS OXIDATION OXYDANT OXYDATION POUCHONG TEA RIBOSA RIBOSE SUCRES SUGARS TEA THE
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