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《Journal of Tea Science》 1992-01
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Scavenging Effects of Tea Polyphenol Compound and(-)-EGCG on Oxygen Free Radicals

~1Shen Shengrong;~1Yang Xianqiang(~1Department of Tea Science,Zhejiang Agricultural University,Hangzhou)~2Zhao Baolu;~2Xin Wenjuan(~2Institute of Biophysics,Chinese Academy of Sciences,Beijing)  
The scavenging effects of tea polyphenol compound and(-)-EGCG onoxygen free radicals were analysed by using spin trapping technique(ESR)and Chemiluminescence(CL)methods.Results showed that tea polyphenolcompound and(-)-EGCG could more effectively scavenge O_2~(?)generated inthe Xanthine-Xanthine Oxidase system than V_E and V_c,and the scaveng-ing effects increased with the increasings of their concentrations,reachingthe best(more than 97%)at the concentration of 0.006 mg/ml.Beyondthis point the scavenging effects decreased with the increasings of theconcentrations.As for·OH produced by Fenton's reaction,tea polyphenolcompound and(-)-EGCG had the best scavenging effect(99%)under theoptimum concentrations of 0.043—0.10 mg/ml,but insignificant scavengingeffects(4%—20%)under the normal condition,and a prooxidative effectunder the condition of high concentration.Results also showed that teapolyphenol compound and(-)-EGCG could effectively scavenge oxygenfree radicals produced by phorbol myristate acetate(PMA)stimulatedpoIymorphonuclear leukocytes(PMN),and had the quantitative effect.Their prooxidative effects under the condition of high concentration werediscussed in this paper.
【Fund】: 国家自然科学基金
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