共查询到20条相似文献,搜索用时 31 毫秒
1.
Kozo Ohtsuki Makoto Kawabata Hiroshi Kokura Kuniko Taguchi 《Bioscience, biotechnology, and biochemistry》2013,77(9):2479-2484
Free amino acids and S-methylmethionine (MMS, an anti-ulcer factor, Vitamin U) in green tea extracts were simultaneously determined with an HPLC-amino acid analyzer using lithium citrate buffers.Rapid analysis of MMS and free amino acids was achieved with a high resolution column, MCI Gel CK-10U 0.46 </> × 15 cm, within 180 min. MMS in the column eluates was identified as dimethyl sulfide by a gas-chromatographic method with a flame photometric detector. The contents of MMS and free amino acids in various green teas were determined and compared with respect to the quality of commercial teas, blended teas and non-blended teas, and the place of cultivation of the tea. The described method is rapid and useful for checking the quality of green tea. 相似文献
2.
为探究以白化和黄化茶树品种鲜叶为原料制成的绿茶滋味品质和代谢物差异,对广德市6个白化品种绿茶(奶白茶)和14个黄化品种绿茶(黄金芽茶)进行感官审评和代谢物分析。结果表明,奶白茶滋味鲜爽而收敛性略弱;黄金芽茶滋味收敛性强而鲜度低于奶白茶。游离氨基酸总量以及呈现鲜味、甜味的游离氨基酸在奶白茶中的含量显著高于黄金芽茶,而贡献收敛性的儿茶素类化合物和没食子酸含量以及呈现苦味的咖啡碱含量在奶白茶中显著低于黄金芽茶。偏最小二乘法判别分析(PLS-DA)表明导致两种绿茶滋味差异的标志性化合物有7种,分别是茶氨酸、精氨酸、谷氨酸、天冬氨酸、表没食子儿茶素没食子酸酯(EGCG)、表儿茶素没食子酸酯和咖啡碱。味觉活性值(Dot)最高的EGCG在黄金芽茶中的呈味贡献显著高于奶白茶。因此,游离氨基酸、儿茶素类化合物、没食子酸和咖啡碱含量差异导致白化和黄化茶树品种绿茶滋味不同。 相似文献
3.
Scavenging of hydrogen peroxide and inhibition of ultraviolet light-induced oxidative DNA damage by aqueous extracts from green and black teas 总被引:10,自引:0,他引:10
Huachen Wei Xueshu Zhang Ji-Fu Zhao Zhi-Yan Wang David Bickers Mark Lebwohl 《Free radical biology & medicine》1999,26(11-12):1427-1435
Aqueous extracts of green and black teas have been shown to inhibit a variety of experimentally induced animal tumors, particularly ultraviolet (UV) B light-induced skin carcinogenesis. In the present study, we compared the effects of different extractable fractions of green and black teas on scavenging hydrogen peroxide (H2O2), and UV irradiation-induced formation of 8-hydroxy 2'-deoxyguanosine (8-OHdG) in vitro. Green and black teas have been extracted by serial chloroform, ethyl acetate and n-butanol, and divided into four subfractions designated as GT1-4 for green tea and BT1-4 for black tea, respectively. The total extracts from green and black teas exhibited a potent scavenging capacity of exogenous H2O2 in a dose-dependent manner. It appeared that the total extracts from black tea scavenged H2O2 more potently than those from green tea. When tested individually, the potency of scavenging H2O2 by green tea subfractions was: GT2 > GT3 > GT1 > GT4, whereas the order of efficacy for black tea was: BT2 > BT3 > BT4 > BT1. In addition, we demonstrated that total fractions of green and black teas substantially inhibited the induction of 8-OHdG in calf thymus by all three portions of UV spectrum (UVA, B and C). Consistent with the capacity of scavenging H2O2, the subfractions from black tea showed a greater inhibition of UV-induced 8-OHdG than those from green tea. At low concentrations, the order of potency of quenching of 8-OHdG by green tea subfractions was: GT2 > GT3 > GT4 > GT1 and the efficacy of all subfractions became similar at high concentrations. All subfractions of the black tea except BT1 strongly inhibited UV-induced 8-OHdG and the order of potency was: BT2 > BT3 > BT4 > BT1. Addition of (-)-epigallocatechin gallate (EGCG), an ingredient of green tea extract, to low concentration of green and black tea extracts substantially enhanced the scavenging of H2O2 and quenching of 8-OHdG, suggesting the important role of EGCG in the antioxidant activities of tea extracts. The potent scavenging of oxygen species and blocking of UV-induced oxidative DNA damage may, at least in part, explain the mechanism(s) by which green/black teas inhibit photocarcinogenesis. 相似文献
4.
《Bioscience, biotechnology, and biochemistry》2013,77(11):2050-2053
The main aroma components of oolong and black tea, linalool and four diastereomers of linalool oxides (LOs), were enantioselectively isolated by capillary gas chromatography, using a column coated with an optically active liquid phase, permethylated β-cyclodextrin.The R/S ratio varied among linalool and LOs, and among the different types of tea, the ratio for a particular compound also being different. However, the complete patterns of R/S ratio were similar in the semi-fermented and fermented teas, respectively.Using a specific cultivar of black tea, the R/S ratio for each of the five compounds was compared in the free state in black tea with that of an aglycone of the glycoside in fresh tea leaves or in black tea. While the e.e. values of the compounds varied, those for a specific compound were similar, except for linalool, regardless of their free or combined state.These results show that LOs are not directly transformed from linalool, but are formed enzymatically from glycoside precursors. 相似文献
5.
Marnewick JL Batenburg W Swart P Joubert E Swanevelder S Gelderblom WC 《Mutation research》2004,558(1-2):145-154
Male Fischer rats were given unprocessed (not oxidized) and processed (oxidized) rooibos and honeybush teas as well as green and black teas as a sole source of drinking fluid for 10 weeks, and sub cellular liver fractions were prepared. Cytosolic fractions of rats consuming the unprocessed herbal teas, green and black teas significantly (P < 0.05) protected against 2-acetylaminofluorene (2-AAF)-induced mutagenesis in the Salmonella mutagenicity test with strain TA 98, using Aroclor 1254-induced microsomes. A marginal or no protection was obtained with the processed herbal teas. The mutagenic response of aflatoxin B1 (AFB1) against Salmonella strain TA 100 was significantly (P < 0.05) inhibited by cytosolic fractions from rats treated with processed and unprocessed herbal teas, while no effect was obtained with the green and black teas. Microsomal fractions prepared from livers of rats treated with both the processed and unprocessed rooibos teas and the unprocessed honeybush tea, significantly (P < 0.05) reduced the activation of AFB1 while no protection was observed against 2-AAF-induced mutagenesis. In contrast, microsomal fractions from rats treated with the green, black and unprocessed honeybush teas significantly (P < 0.05) enhanced the mutagenic response of 2-AAF. None of the tea treatments significantly affected the concentration of the microsomal liver cytochrome P450. 相似文献
6.
Effect of green tea and black tea on the metabolisms of mineral elements in old rats 总被引:3,自引:0,他引:3
Deng Zeyuan Tao Bingying Li Xiaolin He Jinming Chen Yifeng 《Biological trace element research》1998,65(1):75-86
A 2-mo experiment with the white Sprague-Dawley (SD) rats was conducted to investigate the effect of the water extracts of
black tea (BTWE) and green tea (GTWE) and the black tea leaves (BTF) and the green tea leaves (GTF) on the metabolism of mineral
elements. One hundred eight 12-mo-old white SD rats were randomly divided into 13 groups; 6 of these drank the BTWE or GTWE
in which the water extracts concentrations of black tea or green tea were, respectively, 0.6%, 1.2%, and 2.4%, and 6 of these
had black tea leaves (BTF) and green tea leaves (GTF) added in which the contents of BTF or GTF were, respectively, 0.5%,
1.0%, and 2.0%, one of these was control. The teas and their water extracts could promote the absorption of manganese and
copper. In GTF, BTF, GTWE, and BTWE, the apparent absorption rates of manganese were significantly increased. The manganese
contents in the tibia were also elevated, and the differences between GTWE and GTF were significant. The apparent absorption
rates of copper and the copper contents in the tibia were increased, but not significantly. The teas and their water extracts
inhibited the absorption of calcium (p > 0.05) and iron (p < 0.05). The cerebrum calcium contents were significantly decreased, but the contents of calcium and iron in tibia were not
significantly changed. Compared with the control, although the apparent absorption rates of aluminum in all experimental groups
were not observed to be different, the aluminum contents in the tibia (p > 0.05) and cerebrum (p < 0.05) were increased. GTF and GTWE decreased the apparent absorption rates of zinc, but BTF and BTWE increased them; the
zinc contents in tibia were a little improved, whereas its contents in the cerebrum were gradually decreased with the increase
of tea leaves dose and tea concentration. 相似文献
7.
Selenium-enriched tea was suggested as a possible source of supplemental Se. The result of this study indicates that it is
not practicable to make selenium-enriched tea as a beverage like traditional green tea or black tea for the supplementation
of selenium in human diet. The selenium dispersibilities of fresh tea leaves, green tea, and black tea highly correlated with
those of protein (r
2 = 0.998). The high protein dispersibility (85.0%) of fresh tea leaves in water solution was accompanied by that of selenium
(93.8%). Decreases in protein dispersibility of green tea and black tea to 2.5% and 4.2 % coincided with those of selenium
to only 8.3% and 10.1%, respectively. The amount (14.90 μg) of selenium in saturated ammonium sulphate (a protein precipitating
reagent) precipitate was 83.8% of that (17.79 μg) in fresh tea leaf extract, and after the saturated ammonium sulphate precipitate
was dialyzed against distilled water overnight, the amount (14.37 μg) of selenium remaining in the dialyzed precipitate (protein)
was still 80.8% of that in the fresh tea leaf extract. However, there were no significant differences (p > 0.05) between the amount of selenium in the saturated ammonium sulphate precipitate and that in the saturated ammonium
sulphate precipitate that was dialyzed. 相似文献
8.
Yoko Takei Keiko Ishiwata Tei Yamanishi 《Bioscience, biotechnology, and biochemistry》2013,77(11):2151-2157
To investigate the aroma components characteristic of spring green tea, analysis of the aroma concentrates of green tea and fresh tea-leaves was accomplished. The research on the changes in aroma constituents of spring green tea and the aroma concentrate from fresh tea-leaves during storage, showed that cis-3-hexenylhexanoate and cis-3-hexenyl-trans-2-hexenoate contributed to the typical fresh aroma of spring green tea. Twelve isomers of hexenol esters were synthesized for comparison of the fresh green note. 相似文献
9.
Ian R. Record Jennifer K. McInerney Ivor E. Dreosti 《Biological trace element research》1996,53(1-3):27-43
Previous studies have shown that tea consumption can impair trace element metabolism, particularly iron status, and increase
the risk of anemia in humans and animals. More recently, however, evidence has been accumulating to show that, in animals,
consumption of green tea or its polyphenols is associated with a reduction of the incidence and severity of a variety of experimentally
induced cancers. In this study we have monitored the growth, trace element status, including hematological parameters of weanling
rats given either (1) water, (2) 1% black tea, (3) 1% green, tea, or (4) 0.2% crude green tea extract as their sole drinking
fluid while consuming diets containing either adequate or low amounts of iron. With the exception of manaanese, none of the
trace elements studied (iron, copper, zinc, and manganese) or the hematological indices measured were affected by the type
of beverage supplied, even though the polyphenol extract was shown to chelate metals in vitro and all the animals fed the
low iron diet were shown to be anemic. There appeared to be an effect of black and green teas on manganese balance in, both
the first and last weeks of the study. A lower level of brain managanese was associated with green tea consumption, and a
higher level of this element in the kidneys of animals fed black tea. The results demonstrate that both black and green teas
and a green tea polyphenol extract do not represent a risk to animals consuming the beverages as their sole fluid intake with
respect to iron availability, although the interactions with manganese deserve further study. 相似文献
10.
Xi Chu Yusong Guo Bingyuan Xu Wenya Li Yue Lin Xiaorun Sun Chunhua Ding Xuan Zhang 《PloS one》2015,10(12)
Tannic acid presents in varying concentrations in plant foods, and in relatively high concentrations in green teas and red wines. Human ether-à-go-go-related gene (hERG) channels expressed in multiple tissues (e.g. heart, neurons, smooth muscle and cancer cells), and play important roles in modulating cardiac action potential repolarization and tumor cell biology. The present study investigated the effects of tannic acid, green teas and red wines on hERG currents. The effects of tannic acid, teas and red wines on hERG currents stably transfected in HEK293 cells were studied with a perforated patch clamp technique. In this study, we demonstrated that tannic acid inhibited hERG currents with an IC50 of 3.4 μM and ~100% inhibition at higher concentrations, and significantly shifted the voltage dependent activation to more positive potentials (Δ23.2 mV). Remarkably, a 100-fold dilution of multiple types of tea (green tea, oolong tea and black tea) or red wine inhibited hERG currents by ~90%, and significantly shifted the voltage dependent activation to more positive potentials (Δ30.8 mV and Δ26.0 mV, respectively). Green tea Lung Ching and red wine inhibited hERG currents, with IC50 of 0.04% and 0.19%, respectively. The effects of tannic acid, teas and red wine on hERG currents were irreversible. These results suggest tannic acid is a novel hERG channel blocker and consequently provide a new mechanistic evidence for understanding the effects of tannic acid. They also revealed the potential pharmacological basis of tea- and red wine-induced biology activities. 相似文献
11.
Biotransformation of tea catechins into theaflavins with immobilized polyphenol oxidase 总被引:2,自引:0,他引:2
Kapil Sharma Shamsher S. Bari Harsh P. Singh 《Journal of Molecular Catalysis .B, Enzymatic》2009,56(4):253-258
Theaflavins, an active antioxidant, a natural pigment and pharmacologically active molecule obtained from black tea were bioprocessed on an immobilized tea polyphenol oxidase (PPO) system by the conversion of tea catechins extracted from green tea leaves with an overall conversion efficiency of 85% about 14-fold increase over maximum achievable in normal black teas. The immobilized enzyme (IE) system consists of activated cellulose matrix on to which the freshly extracted tea leaf polyphenol oxidase was covalently linked. Cellulose as a matrix of choice was considered primarily for its non-toxic nature, natural origin, low cost and easy availability. The kinetic parameters of the IE system were; protein loading capacity 11.8 mg/g; pH optimum 5.9; temperature optimum 37.5 °C; Km 4.76 ± 0.08 mM; Vmax 20 ± 1.80 nmol/min; enzyme activity retention (83.58%) and number of batches per turnover without loss of activity was 14. The product from IE system was identified by HPLC and ESI-QTOF-MS spectrometry. 相似文献
12.
J.D. van der Merwe E. Joubert E.S. Richards M. Manley P.W. Snijman J.L. Marnewick W.C.A. Gelderblom 《Mutation Research - Genetic Toxicology and Environmental Mutagenesis》2006,611(1-2):42-53
Antimutagenic activity of aqueous extracts of the South African herbal teas, Aspalathus linearis (rooibos) and Cyclopia spp. (honeybush) was compared with that of Camellia sinensis (black, oolong and green) teas in the Salmonella mutagenicity assay using aflatoxin B1 (AFB1) and 2-acetylaminofluorene (2-AAF) as mutagens. The present study presents the first investigation on antimutagenic properties of C. subternata, C. genistoides and C. sessiliflora. The herbal teas demonstrated protection against both mutagens in the presence of metabolic activation, with the exception of “unfermented” (green/unoxidised) C. genistoides against 2-AAF, which either protected or enhanced mutagenesis depending on the concentration. Antimutagenic activity of “fermented” (oxidised) rooibos was significantly (P < 0.05) less than that of Camellia sinensis teas against AFB1, while for 2-AAF it was less (P < 0.05) than that of black tea and similar (P > 0.05) to that of oolong and green teas. Antimutagenic activity of unfermented C. intermedia and C. subternata exhibited a similar protection as fermented rooibos against AFB1. Against 2-AAF, fermented rooibos exhibited similar protective properties than unfermented C. intermedia and C. sessiliflora. Unfermented rooibos was less effective than the C. sinensis teas and fermented rooibos, but had similar (P > 0.05) antimutagenicity to that of fermented C. sessiliflora against AFB1 and fermented C. subternata against 2-AAF. Fermented C. intermedia and C. genistoides exhibited the lowest protective effect against 2-AAF, while fermented C. intermedia exhibited the lowest protection when utilising AFB1 as mutagen. Aspalathin and mangiferin, major polyphenols in rooibos and Cyclopia spp., respectively, exhibited weak to moderate protective effects when compared to the major green tea catechin, (−)epigallocatechin gallate (EGCG). Antimutagenic activity of selected herbal tea phenolic compounds indicated that they contribute towards (i) observed antimutagenic activity of the aqueous extracts against both mutagens and (ii) enhancement of the mutagenicity of 2-AAF by unfermented C. genistoides. Antimutagenic activity of the South African herbal teas was mutagen-specific, affected by fermentation and plant material, presumably due to changes and variation in phenolic composition. 相似文献
13.
Consumption of herbal teas, infusions and other plant‐related products has always been popular due to the related health benefits. However, the safety of these products needs to be assessed, for example monitoring the potential presence of contaminants such as pesticides. In this paper, we report an analytical method for determining three neonicotinoid insecticides ? thiacloprid, thiamethoxam, and imidacloprid ? that are widely used worldwide. This method is based on quenching by analytes of the luminescence signal of terbium ions. Terbium presents a time‐resolved luminescence signal at 256/545 nm/nm, which is quenched by the presence of low concentrations of the selected analytes. Detection limits of 0.1, 0.2 or 0.75 μg ml?1 were obtained for thiamethoxam, thiacloprid and imidacloprid, respectively. Recovery experiments in different teas (green tea, black tea, chamomile, peppermint) were performed at concentrations lower than the maximum residue limits established by the European Union and the Codex Alimentarius for tea samples. In all cases, satisfactory recovery yields were observed, and the results were compared with a chromatographic reference method. The proposed method therefore proved suitable for quantifying these insecticides, fulfilling the current legislation. 相似文献
14.
The main goal of this study was to compare effects of ethanol-soluble fractions prepared from various types of teas on sucrose-induced hyperlipidemia in 5-week old male Sprague-Dawley rats. Rats (n = 6-8 per group) weighed approximately 200 g were randomly divided into control diet, sucrose-rich diet, green tea, oolong tea and black tea groups. Control-diet group was provided with modified AIN-93 diet while the others consumed sucrose-rich diet. Tea extracts (1% w/v) were supplied in the drink for green tea, oolong tea and black tea groups. Results indicated sucrose-rich diet induced hypertriglyceridemia and hypercholesterolemia. Food intake was reduced by oolong tea extract. Consuming oolong and black tea extracts also significantly decreased body weight gains and food efficiency. Hypertriglyceridemia was normalized by green and black tea drink on day 18 and by oolong tea extract on day 25, respectively. Hypercholesterolemia was normalized by green tea on day 18 and by oolong tea and black tea on day 25, respectively. Plasma HDL-cholesterol concentrations were not affected by any tea extract. The triglyeride content in the liver as well as the cholesterol content in the heart of rats fed sucrose-rich diet were elevated and were normalized by all types of tea drink tested. Although green and oolong tea extracts contained similar composition of catechin, our findings suggest green tea exerted greater antihyperlipidemic effect than oolong tea. Apparent fat absorption may be one of the mechanisms by which green tea reduced hyperlipidemia as well as fat storage in the liver and heart of rats consumed sucrose-rich diet. 相似文献
15.
Catechin compounds from Korean and Chinese green tea, and pu-erh, Indian black, Longjing, Tieguanyin, Bamboo, Jasmine, Oolong, Flower, Red teas, as potential anticancer and antioxidant components, were target material in this work. After extracting the green tea with water at 50 degrees C for 4 h, the extract was partitioned with water/chloroform, which was best suited to remove caffeine impurity from the extract. Further, the resulting extract was partitioned with water/ethyl acetate to deeply purify the five catechin compounds epigallocatechin, (+) catechin, epicatechin, epigallocatechin gallate and epicatechin gallate. The extracted samples were analyzed by reversed-phase high performance liquid chromatography. The mobile phase applied was the binary system of A (water/acetic acid, 100/0.1 vol%) and B (acetonitrile/acetic acid 100/0.1 vol%) from 90:10 to 70:30 (A:B vol%) in a linear gradient over 30 min time. The amount of catechin compounds extracted from Chinese green tea was 114.65% higher than from the Korean green tea. Comparing various tea sorts, the green teas contained more than 1.7 times of the five catechin compounds contained in other teas. 相似文献
16.
Oxidative stress is the cause of neurodegenerative disorders such as Lou Gehrig’s disease, Parkinson’s disease, and Huntington’s
disease; one practical way to prevent and manage neurodegenerative diseases is through the eating of food rich in antioxidants
(dietary means). This present study sought to compare the ability of aqueous extract of sour tea (Hibiscus sabdariffa, calyx) and green tea (Camellia sinensis) to prevent some pro-oxidant [Fe (II), sodium nitroprusside, quinolinic acid]-induced lipid peroxidation in rat’s brain in vitro. Aqueous extracts of both teas were prepared (1 g tea in 100 ml of hot water). Thereafter, the ability of the extracts to
prevent 25 μM FeSO4, 7 μM sodium nitroprusside, and 1 mM quinolinic acid-induced lipid peroxidation in isolated rat’s brain tissue preparation
was determined in vitro. Subsequently, the total phenol content, reducing power, Fe (II) chelating and OH radical scavenging ability were determined.
The results of the study revealed that both teas significantly (P < 0.05) inhibit lipid peroxidation in basal and pro-oxidant-induced lipid peroxidation in the rat’s brain homogenates in
a dose-dependent manner. Also, the teas had high total phenol content [sour (13.3 mg/g); green (24.5 mg/g)], reducing power,
and Fe (II) chelating and OH radical scavenging ability (except sour tea). However, green tea had a significantly higher (P < 0.05) ability to inhibit lipid peroxidation in both the basal and pro-oxidant-induced lipid peroxidation in rat’s brain
homogenates in vitro. Therefore, it is obvious from the study that both teas had high antioxidant properties and could inhibit Fe2+, sodium nitroprusside, and quinolinic acid-induced lipid peroxidation in brain. However, green tea had a higher inhibitory
effect, which may probably be due to its high total phenol content, reducing power, Fe (II) chelating ability, and OH radical
scavenging ability. 相似文献
17.
Effects of green, oolong and black teas and related components on the proliferation and invasion of hepatoma cells in culture 总被引:1,自引:0,他引:1
The effects of teas and related components on the proliferation and invasion of cancer cells were examined by employing both
in vitro proliferation and invasion assay systems. Powdered green, oolong and black tea extracts dose-dependently inhibited
proliferation and invasion of a rat ascites hepatoma cell line of AH109A but did not affect the proliferation of the normal
mesentery-derived mesothelial cells (M-cells) isolated from rats; higher concentrations of powdered oolong and black teas
could restrain the proliferation of another tumor cell line of L929. The AH109A cells were found to penetrate underneath the
monolayer of M-cells in the presence of 10% calf serum. When each rat serum obtained at 0.5, 1, 2, 3 and 5 h after oral intubation
of each tea extract was added to the culture media instead of calf serum at a concentration of 10%, both the invasion and
proliferation of AH109A were significantly suppressed. These ex vivo results suggest the potential bioavailability of effective
tea components in rats. Furthermore, (–)-epigallocatechin gallate, (–)-epicatechin gallate and (–)-epigallocatechin from green
tea as well as the mixture of theaflavin and theaflavin gallates from black tea were shown to be the most effective components
against the invasion and proliferation of AH109A. These results show that the inhibitory effects of the teas and related components
against AH109A cells are due to the cell-specific and higher sensitivity of the cell line to tea components.
This revised version was published online in August 2006 with corrections to the Cover Date. 相似文献
18.
Magdalien van der Westhuizen Paul Steenkamp Zeno Apostolides 《Biocatalysis and Biotransformation》2015,33(5-6):298-309
The principal pigments present in black tea, theaflavins (TF), have been indicated to be of potential clinical significance in various fields of research which has been hampered by the very low levels of TFs from black tea extractions, being the original method employed to acquire TFs. Forelle pear (44?µM TF/g dry weight/h) and Yacon leaf (65?µM TF/g dry weight/h) homogenates were tested for their TF synthesis capacity and found to have a larger TF synthesis capacity than a green tea leaf homogenate (26?µM TF/g dry weight/h) based upon the flavognost method. In an incubation system of green tea leaf extract utilizing endogenous enzymes present in Forelle pear and Yacon homogenates to synthesize TF, the formation of an unknown peak [m/z 563.1349; (23.95)5; C26H28O14] was detected by mass spectrometry with a molecular mass similar to TF. This is in contrast to TF being solely synthesized in an in vitro model incubation system using isolated catechins and purified Forelle pear polyphenol oxidase. The preferential formation of the unknown compound could explain the low levels of TFs in black tea. 相似文献
19.
Mohamed Hdi Hamdaoui Soufia Chabchoub Abderrazek Hdhili 《Journal of trace elements in medicine and biology》2003,17(3):159-164
The Fe bioavailability and the weight gains were evaluated in rats fed a commonly consumed Tunisian meal 'bean seeds ragout' (BSR), with or without beef and with black or green tea decoction. The Fe bioavailability was evaluated in Fe-deficient rats by the hemoglobin repletion method and the Fe stored in the liver. The addition of beef to the BSR significantly increased the Fe bioavailability from this meal by 147% and the reserve of Fe stored in the liver by 77% (P < 0.001). In contrast, both black and green tea decoctions caused a significant decrease of the Fe bioavailability from BSR meal (-19.6 +/- 4.9% and -14.9 +/- 4.1%, respectively). The reserve of Fe stored in the liver was significantly lower in the BSR, the black and the green tea groups than in the positive control group (FeSO4). The weight gains were significantly lower in the black and the green tea groups (3.9 +/- 5.7 g, 13 +/- 1.9 g, respectively) than in the BSR group (24.9 +/- 6 g). The addition of beef to BSR meal counteracted the inhibitory effect of the kidney bean and considerably improved the Fe bioavailability and the Fe stored in the liver of rats. The green tea decoction, which constitutes an important source of antioxidant factors, had the same inhibitory effect as the black tea decoction on the Fe bioavailability from BSR meal. In addition, both black and green teas significantly reduced the weight gains, where the black tea decoction has the most effect. 相似文献