The effect of green tea in oxidative stress

• Type: Article in International Scientific Journal
• Date: 2006

Authors

Susana Coimbra (Author) Other; Elisabeth Castro (Author) Other; Petronila Rocha Pereira (Author) Other; Irene Rebelo (Author) FFUP; Susana Rocha (Author) Other; Alice Santos Silva (Author) FFUP

Journal

Title: Clinical Nutrition

Vol. 25 No. 5

Pages: 790-796

ISSN: 0261-5614

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 68 Citations

ISI Web of Science

Scopus - 92 Citations

Scientific classification

FOS: Medical and Health sciences > Health sciences

CORDIS: Health sciences

Other information

Authenticus ID: P-004-GQZ

DOI: 10.1016/j.clnu.2006.01.022

Resumo (PT): Green tea, an infusion prepared with the leaves of Camellia sinensis is particularly rich in flavonoids, which are strong antioxidants. Tea drinking, by providing antioxidants, may become valuable in several oxidative stress conditions. Our aim was to evaluate the effect of green tea drinking on some factors reflecting the development of oxidative stress in plasma and in erythrocytes. Methods The study was performed in 34 Portuguese subjects. We evaluated the total antioxidant status (TAS), the lipid peroxidation products—malonyldialdehyde (MDA) and malonyldialdehyde+4-hydroxy-2(E)-nonenal (MDA+4-HNE)—and the oxidative changes in erythrocyte membrane, namely membrane bound haemoglobin (MBH) and the band 3 profile. Analytical evaluations were performed after 3 weeks drinking 1 l of water daily, and after 4 weeks drinking 1 l of green tea daily. Tea was prepared daily at the same conditions of temperature, time of infusion and concentration. Results After green tea drinking, we found a significant reduction in serum levels of MDA and MDA+4-HNE and in the oxidative stress within the erythrocyte, as suggested by a significantly lower value of MBH and by changes in band 3 profile towards a normal mean profile, namely an increase in the band 3 monomer. A rise in the antioxidant capacity was also observed. Conclusions Our data suggest for green tea drinking a beneficial effect, by reducing the development or the enhancement of oxidative stress and, therefore, protecting the individual for oxidative stress diseases. Moreover, we propose further studies about the value of band 3 profile and of MBH in providing a cumulative measurement of the effect of green tea drinking upon the oxidative stress in cells. Moreover, further studies are also needed, to clarify the effect of green tea consumption, the value of regular green tea consumption and the way it should be prepared to reach a healthy effect. <br> <br> Keywords: Green tea; Oxidative stress; Lipid peroxidation; Camelia sinnensis; Total antioxidant status; Erythrocyte membrane <br> <a target="_blank" href="http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6WCM-4JYKKHY-W&_user=2460038&_coverDate=10%2F31%2F2006&_rdoc=11&_fmt=high&_orig=browse&_srch=doc-info(%23toc%236742%232006%23999749994%23634200%23FLA%23display%23Volume)&_cdi=6742&_sort=d&_docanchor=&_ct=20&_acct=C000057398&_version=1&_urlVersion=0&_userid=2460038&md5=7bd8f5505c34915c0e2eecb720589e14"> Texto integral </a> <br> <br>

Abstract (EN): Background & aims: Green tea, an infusion prepared with the leaves of Camellia sinensis is particularly rich in flavonoids, which are strong antioxidants. Tea drinking, by providing antioxidants, may become valuable in several oxidative stress conditions. Our aim was to evaluate the effect of green tea drinking on some factors reflecting the development of oxidative stress in plasma and in erythrocytes. Methods: The study was performed in 34 Portuguese subjects. We evaluated the total antioxidant status (TAS), the lipid peroxidation products-matonytdialdehyde (MDA) and malonyldiatdehyde+4-hydroxy-2(E)-nonenal (MDA+4-HNE)-and the oxidative changes in erythrocyte membrane, namely membrane bound haemoglobin (MBH) and the band 3 profile. Analytical evaluations were performed after 3 weeks drinking 1l of water daily, and after 4 weeks drinking 1l of green tea daily. Tea was prepared daily at the same conditions of temperature, time of infusion and concentration. Results: After green tea drinking, we found a significant reduction in serum levels of MDA and MDA+4-HNE and in the oxidative stress within the erythrocyte, as suggested by a significantly lower value of MBH and by changes in band 3 profile towards a normal mean profile, namely an increase in the band 3 monomer. A rise in the antioxidant capacity was also observed. Conclusions: Our data suggest for green tea drinking a beneficial effect, by reducing the development or the enhancement of oxidative stress and, therefore, protecting the individual for oxidative stress diseases. Moreover, we propose further studies about the value of band 3 profile and of MBH in providing a cumulative measurement of the effect of green tea drinking upon the oxidative stress in cells. Moreover, further studies are also needed, to clarify the effect of green tea consumption, the value of regular green tea consumption and the way it should be prepared to reach a healthy effect.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 7