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Journal of Zhejiang University SCIENCE B 2011 Vol.12 No.9 P.744-751

10.1631/jzus.B1100041


Evaluation of the antioxidant effects of four main theaflavin derivatives through chemiluminescence and DNA damage analyses


Author(s):  Yuan-yuan Wu, Wei Li, Yi Xu, En-hui Jin, You-ying Tu

Affiliation(s):  Department of Tea Science, Zhejiang University, Hangzhou 310058, China, Key Laboratory of Horticultural Plants Growth, Development and Quality Improvement, Ministry of Agriculture, Zhejiang University, Hangzhou 310058, China, Department of Tea Culture, Zhejiang Shuren University, Hangzhou 310015, China

Corresponding email(s):   youytu@zju.edu.cn

Key Words:  Theaflavin derivatives, Black tea, Antioxidant capacity, DNA oxidative damage


Yuan-yuan Wu, Wei Li, Yi Xu, En-hui Jin, You-ying Tu. Evaluation of the antioxidant effects of four main theaflavin derivatives through chemiluminescence and DNA damage analyses[J]. Journal of Zhejiang University Science B, 2011, 12(9): 744-751.

@article{title="Evaluation of the antioxidant effects of four main theaflavin derivatives through chemiluminescence and DNA damage analyses",
author="Yuan-yuan Wu, Wei Li, Yi Xu, En-hui Jin, You-ying Tu",
journal="Journal of Zhejiang University Science B",
volume="12",
number="9",
pages="744-751",
year="2011",
publisher="Zhejiang University Press & Springer",
doi="10.1631/jzus.B1100041"
}

%0 Journal Article
%T Evaluation of the antioxidant effects of four main theaflavin derivatives through chemiluminescence and DNA damage analyses
%A Yuan-yuan Wu
%A Wei Li
%A Yi Xu
%A En-hui Jin
%A You-ying Tu
%J Journal of Zhejiang University SCIENCE B
%V 12
%N 9
%P 744-751
%@ 1673-1581
%D 2011
%I Zhejiang University Press & Springer
%DOI 10.1631/jzus.B1100041

TY - JOUR
T1 - Evaluation of the antioxidant effects of four main theaflavin derivatives through chemiluminescence and DNA damage analyses
A1 - Yuan-yuan Wu
A1 - Wei Li
A1 - Yi Xu
A1 - En-hui Jin
A1 - You-ying Tu
J0 - Journal of Zhejiang University Science B
VL - 12
IS - 9
SP - 744
EP - 751
%@ 1673-1581
Y1 - 2011
PB - Zhejiang University Press & Springer
ER -
DOI - 10.1631/jzus.B1100041


Abstract: 
Theaflavins (TFs) are the dimers of a couple of epimerized catechins, which are specially formed during black tea fermentation. To explore the differences among four main TF derivatives (theaflavin (TF1), theaflavin-3-gallate (TF2A), theaflavin-3′-gallate (TF2B), and theaflavin-3,3′-digallate (TF3)) in scavenging reactive oxygen species (ROS) in vitro, their properties of inhibiting superoxide, singlet oxygen, hydrogen peroxide, and the hydroxyl radical, and their effects on hydroxyl radical-induced DNA oxidative damage were systematically analyzed in the present study. The results show that, compared with (−)-epigallocatechin gallate (EGCG), TF derivatives were good antioxidants for scavenging ROS and preventing the hydroxyl radical-induced DNA damage in vitro. TF3 was the most positive in scavenging hydrogen peroxide and hydroxyl radical, and TF1 suppressed superoxide. Positive antioxidant capacities of TF2B on singlet oxygen, hydrogen peroxide, hydroxyl radical, and the hydroxyl radical-induced DNA damage in vitro were found. The differences between the antioxidant capacities of four main TF derivatives in relation to their chemical structures were also discussed. We suggest that these activity differences among TF derivatives would be beneficial to scavenge different ROS with therapeutic potential.

Darkslateblue:Affiliate; Royal Blue:Author; Turquoise:Article

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