Antioxidant activity of green tea polyphenols against lipid peroxidation initiated by lipid-soluble radicals in micelles

Green tea, prepared from the leaves ofCamellia sinensisL., is a beverage that is popular worldwide. Polyphenols in green tea have been receiving much attention as potential compounds for the maintenance of human health due to their varied biological activity and low toxicity. In particular, the contribution of antioxidant activity to the prevention of diseases caused by oxidative stress has been focused upon. Therefore, in this study, we investigated the effects of (−)-epigallocatechin 3-O-gallate and (−)-epigallocatechin 3-O-gallate, which account for a large fraction of the components of green tea polyphenol, on oxidative stress-related renal disease. Our observations suggest that green tea polyphenols have a beneficial effect on pathological states related to oxidative stress of the kidney.

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Modulatory influence of Green tea polyphenols on lipid peroxidation during L-Arginine induced acute pancreatitis in Wistar rats

IOSR Journal of Environmental Science Toxicology and Food Technology ◽

10.9790/2402-0327782 ◽

2013 ◽

Vol 3 (2) ◽

pp. 77-82 ◽

Cited By ~ 2

Author(s):

Ashok Kumar Pandurangan

Keyword(s):

Lipid Peroxidation ◽

Acute Pancreatitis ◽

Green Tea ◽

Wistar Rats ◽

Tea Polyphenols ◽

Green Tea Polyphenols

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The effect of green tea polyphenols addition on the physicochemical, microbiological and bioactive characteristics of yogurt

British Food Journal ◽

10.1108/bfj-07-2020-0648 ◽

2021 ◽

Vol ahead-of-print (ahead-of-print) ◽

Author(s):

María Laura Mediza Romero ◽

Mariana von Staszewski ◽

María Julia Martínez

Keyword(s):

Antioxidant Activity ◽

Green Tea ◽

Milk Proteins ◽

Tea Polyphenols ◽

Green Tea Polyphenols ◽

Whey Protein Concentrate ◽

Rheological Parameters ◽

Content Type ◽

Protein Particles

PurposeThe purpose of this paper is to evaluate the effect of green tea polyphenols addition on physicochemical, microbiological and bioactive characteristics of yogurt.Design/methodology/approachTwo incorporation methods of polyphenols were evaluated: direct addition or incorporated within protein particles of whey protein concentrate and gelatin. During yogurt’s shelf life, structure characteristics (water holding capacity, textural and rheological parameters), lactic acid bacteria (LAB) viability and polyphenols antioxidant activity were analyzed. Also, polyphenol bioaccesibility after in vitro digestion was evaluated.FindingsPolyphenols addition (by the two methods used) did not affect the dynamics of the fermentation process, nor the LAB viability during storage. The color parameter a* for the yogurts with the highest polyphenol concentrations showed positive values (tending to red), but not visible to the naked eye. Because of the ability of polyphenols to interact with milk proteins, yogurts with polyphenols presented higher values in firmness and cohesiveness with respect to the control. Additionally, the incorporation of polyphenols in protein particles increased even more these parameters because of the higher protein content of these formulations. After simulated digestion, a high polyphenol bioaccesibility was observed, and the antioxidant activity was retained, which could be explained by the “protector” effect of the milk matrix.Practical implicationsYogurt supplementation with green tea polyphenols is feasible for the development of functional food. However, the use of protein particles would not provide an extra benefit because milk proteins already act as protective molecules of polyphenols.Originality/valueThis study shows not only the physico-chemical implications of including polyphenols in yogurt but also their bioaccesibility after an in vitro digestion, revealing a suitable manner for delivery of antioxidants in a dairy product like yogurt.

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