scholarly journals Senescence-Mediated Redox Imbalance in Liver and Kidney: Antioxidant Rejuvenating Potential of Green Tea Extract

2021 ◽  
Vol 19 (1) ◽  
pp. 260
Author(s):  
Yu-Wen Hsu ◽  
Wen-Kang Chen ◽  
Chia-Fang Tsai
Keyword(s):  
Green Tea ◽  
Thiobarbituric Acid ◽  
Green Tea Extract ◽  
Protein Carbonyls ◽  
Protective Effects ◽  
Redox Imbalance ◽  
Liver And Kidney ◽  
Main Components ◽  
Tea Extract ◽  
Glucose 6 Phosphate Dehydrogenase

This study investigates the catechin composition and protective effect of green tea extract on senescence-mediated redox imbalance in the livers and kidneys of aged mice. The results showed that the seven catechins in the green tea extract analyzed in this study could be completely separated within 30 min and the main components of catechins in green tea extract were EGCG, EGC and ECG. In terms of the anti-senescence effects of green tea extract, green tea extract supplementation at doses of 125, 625 and 1250 mg/kg for 4 weeks significantly alleviated the senescence-mediated redox imbalance, as exhibited from significantly (p < 0.05) reduced thiobarbituric acid-reactive substances (TBARS) and protein carbonyls levels in the serum, and increased glutathione (GSH) and total thiols contents in the plasma. Additionally, hepatic and renal protein carbonyls levels were significantly diminished (p < 0.05) and the activities of superoxide dismutase (SOD), catalase, glucose-6-phosphate dehydrogenase (G6PD), glutathione peroxidase (GSH-Px) and glutathione reductase (GSH-Rd) in the liver and kidney were remarkably elevated (p < 0.05). Overall, these results clearly show that green tea extract exhibits extremely potent protective effects against senescence-mediated redox imbalance in the livers and kidneys of mice by inhibiting oxidative damage of lipids and proteins and increasing the activities of antioxidant enzymes in organs.

scholarly journals The Protective Effects of Green Tea Extract against L-arginine Toxicity to Cultured Human Mesangial Cells

2009 ◽  
Vol 24 (Suppl 1) ◽  
pp. S204 ◽  
Author(s):  
Byung Chul Shin ◽  
Hyun Ho Ryu ◽  
Jong Hoon Chung ◽  
Byoung Rai Lee ◽  
Hyun Lee Kim
Keyword(s):  
Green Tea ◽  
Mesangial Cells ◽  
Green Tea Extract ◽  
Protective Effects ◽  
Human Mesangial Cells ◽  
Tea Extract

Senescence mediated redox imbalance in cardiac tissue: Antioxidant rejuvenating potential of green tea extract

Nutrition ◽  
2009 ◽  
Vol 25 (7-8) ◽  
pp. 847-854 ◽  
Author(s):  
Vadivel Senthil Kumaran ◽  
Karpagavinayagam Arulmathi ◽  
Periandavan Kalaiselvi
Keyword(s):  
Green Tea ◽  
Cardiac Tissue ◽  
Green Tea Extract ◽  
Redox Imbalance ◽  
Tea Extract

scholarly journals Gambaran Histopatologi Organ Hati dan Ginjal Mencit Balb/c setelah Pemberian Krim Ekstrak Teh Hijau (Camellia sinensis L.)

2017 ◽  
Vol 3 (1) ◽  
pp. 32
Author(s):  
Nining Sugihartini ◽  
M Alif Fajri
Keyword(s):  
Green Tea ◽  
Camellia Sinensis ◽  
Epigallocatechin Gallate ◽  
Weight Ratio ◽  
Green Tea Extract ◽  
Control Group ◽  
Liver Histopathology ◽  
Liver And Kidney ◽  
Tea Extract

Background:Development of green tea extract formulation with the addition of enhancers to increase the ability of epigallocatechin gallate to penetrate the skin layers has been done. Objective: The purpose of this study was to determine the effect of green tea extract cream that containing enhancers on the profile of kidney and liver histopathology. Methods: The study used 4 groups which each group was treated with different concentrations of extract (2,0%; 2,5%; 3,0%; 3,5%) and 1 control group. After 24 hours and 14 days of application of the cream, the mice were sacrificed. The liver and kidneys were weighed and made preparations histopathology. Results: The results of the study showed that there similar (p>0,05) of the weight ratio of the liver and kidneys of Balb/c mice after 24 hours and 14 days. As well the histopathological test indicated that there similar (p>0,05) of the liver and kidneys after 24 hours and 14 days of administration of green tea extract cream. Conclusions: The levels concentration of green tea extract in cream (2,0%; 2,5%; 3,0%; 3,5%) that contain enhancers do not affect the liver and kidney histopathological of Balb/c mice. 

scholarly journals The effect of green tea extract on the quality of sea bass (Dicentrarchus labrax) fillets in cold storage conditions

2020 ◽  
Vol 37 (3) ◽  
pp. 229-236
Author(s):  
Elifcan Duman ◽  
Can Altınelataman
Keyword(s):  
Green Tea ◽  
Dicentrarchus Labrax ◽  
Thiobarbituric Acid ◽  
Sea Bass ◽  
Storage Conditions ◽  
Green Tea Extract ◽  
Control Group ◽  
Color Analysis ◽  
Significant Difference ◽  
Tea Extract

Despite its high nutritional value, antioxidants are used in aquaculture products that have a short lifetime, as in other foods, to maintain quality during preservation. The purpose of this study; It is to observe the oxidative stability of sea bass (Dicentrarchus labrax) fillets at 0-4 ℃ using green tea extract obtained by classical brewing method, which is a method that can be applied by the consumer with ease. Determined concentrations (0.4-0.8-1.2 g / ml) and immersion times (10-20 min) green tea extract is applied and the fillets stored at 0-4 Thiobarbituric acid reagents (TBARs) analysis, sensory analysis and color analysis were performed on days 0, 3, 6 and 9 of storage. Depending on the literature, although no significant effect is expected, total aerobic mesophilic bacteria (TAMB) analysis was also performed additionally. As a result of the analyzes, significant differences were found when the TBARs results of all samples with green tea extract applied were compared with the results of the control group after 9 days of storage (p <0.05). At the end of storage, the 4th group (0.8% g / ml-20min) gave the best results with 0.31 ± 0.009 μ mol MDA / g and there is a significant difference was found between the other groups (p <0.05). Green tea extract; As expected, it was determined that it did not have a significant antimicrobial and sensory effect. The color values caused a negative increase in the a * value, which expresses its green color as expected due to the color substances in its content, and a positive increase in the b * values, which express the yellow color. As a result of this study, it was found that green tea extract can be used as natural antioxidant in sea bass fillets.

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