Evaluation of the antioxidant effects of four main theaflavin derivatives through chemiluminescence and DNA damage analyses |
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| Authors: | Wu Yuan-yuan Li Wei Xu Yi Jin En-hui Tu You-ying |
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| Institution: | 1.Department of Tea Science, Zhejiang University, Hangzhou 310058, China;2.Key Laboratory of Horticultural Plants Growth, Development and Quality Improvement, Ministry of Agriculture, Zhejiang University, Hangzhou 310058, China;3.Department of Tea Culture, Zhejiang Shuren University, Hangzhou 310015, China |
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| 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. |
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| Keywords: | Theaflavin derivatives Black tea Antioxidant capacity DNA oxidative damage |
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