Cao Shi-Yu, Li Bang-Yan, Gan Ren-You, Mao Qian-Qian, Wang Yuan-Feng, Shang Ao, Meng Jin-Ming, Xu Xiao-Yu, Wei Xin-Lin, Li Hua-Bin. The In Vivo Antioxidant and Hepatoprotective Actions of Selected Chinese Teas. FOODS. DOI: 10.3390/foods9030262. MAR 2020.

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Cao Shi-Yu, Li Bang-Yan, Gan Ren-You, Mao Qian-Qian, Wang Yuan-Feng, Shang Ao, Meng Jin-Ming, Xu Xiao-Yu, Wei Xin-Lin, Li Hua-Bin. The In Vivo Antioxidant and Hepatoprotective Actions of Selected Chinese Teas. FOODS. DOI: 10.3390/foods9030262. MAR 2020.

来源：FOODS 发布时间：2020-05-04 作者：甘人友点击数：

标题: The In Vivo Antioxidant and Hepatoprotective Actions of Selected Chinese Teas

作者: Cao, SY (Cao, Shi-Yu); Li, BY (Li, Bang-Yan); Gan, RY (Gan, Ren-You); Mao, QQ (Mao, Qian-Qian); Wang, YF (Wang, Yuan-Feng); Shang, A (Shang, Ao); Meng, JM (Meng, Jin-Ming); Xu, XY (Xu, Xiao-Yu); Wei, XL (Wei, Xin-Lin); Li, HB (Li, Hua-Bin)

来源出版物: FOODS 卷: 9 期: 3 文献号: 262 DOI: 10.3390/foods9030262 出版年: MAR 2020

影响因子 (2018 年): 3.011

引用的参考文献数: 49

摘要: Tea is a popular beverage and shows very strong in vitro antioxidant activity. However, the relationship among in vitro and in vivo antioxidant activities in teas is seldom reported. In this study, in vivo antioxidant and hepatoprotective activities of 32 selected Chinese teas were evaluated on a mouse model with acute alcohol-induced liver injury. The results showed that most teas significantly reduced the levels of alanine transaminase, aspartate transaminase, alkaline phosphatase, triacylglycerol, and total bilirubin in the sera of mice at a dose of 400 mg/kg. In addition, most teas greatly decreased the malondialdehyde level and increased the levels of superoxide dismutase, glutathione peroxidase, and glutathione in the liver of mice, indicating the antioxidant and hepatoprotective activities of teas. Furthermore, the in vivo antioxidant activity of dark tea was stronger than that of green tea, opposite to the results of the in vitro study. Among these 32 teas, Black Fu Brick Tea, Pu-erh Tea, and Qing Brick Tea showed the strongest antioxidant and hepatoprotective activities. Moreover, total phenolic content as well as the contents of epicatechin, gallocatechin gallate, and chlorogenic acid were found to contribute, at least partially, to the antioxidant and hepatoprotective actions of these teas. Overall, teas are good dietary components with antioxidant and hepatoprotective actions.

入藏号: WOS:000526529800110

PubMed ID: 32121649

语言: English

文献类型: Article

作者关键词: Camellia sinensis; tea; antioxidant activity; hepatoprotective effect; alcohol; catechins; polyphenol; chlorogenic acid

KeyWords Plus: INDUCED LIVER-INJURY; GREEN TEA; LIPID-PEROXIDATION; OXIDATIVE STRESS; EXTRACT; ACID; POLYSACCHARIDES; INHIBITION; FLAVONOIDS; QUERCETIN

地址: [Cao, Shi-Yu; Li, Bang-Yan; Mao, Qian-Qian; Shang, Ao; Meng, Jin-Ming; Xu, Xiao-Yu; Li, Hua-Bin] Sun Yat Sen Univ, Sch Publ Hlth, Dept Nutr, Guangdong Prov Key Lab Food Nutr & Hlth, Guangzhou 510080, Peoples R China.
[Gan, Ren-You] Chinese Acad Agr Sci, Inst Urban Agr, Res Ctr Plants & Human Hlth, Chengdu 610213, Peoples R China.
[Wang, Yuan-Feng] Shanghai Normal Univ, Coll Life Sci, 100 Guilin Rd, Shanghai 200234, Peoples R China.
[Wei, Xin-Lin] Shanghai Jiao Tong Univ, Dept Food Sci & Technol, Sch Agr & Biol, Shanghai 200240, Peoples R China.

通讯作者地址: Li, HB (通讯作者)，Sun Yat Sen Univ, Sch Publ Hlth, Dept Nutr, Guangdong Prov Key Lab Food Nutr & Hlth, Guangzhou 510080, Peoples R China.

电子邮件地址: caoshy3@mail2.sysu.edu.cn; liby35@mail2.sysu.edu.cn; ganrenyou@caas.cn; maoqq@mail2.sysu.edu.cn; yfwang@shnu.edu.cn; shangao@mail2.sysu.edu.cn; mengjm@mail2.sysu.edu.cn; xuxy53@mail2.sysu.edu.cn; weixinlin@sjtu.edu.cn; lihuabin@mail.sysu.edu.cn

作者识别号:

作者	Web of Science ResearcherID	ORCID 号
Gan, Ren-You		0000-0002-4162-1511

出版商: MDPI

出版商地址: ST ALBAN-ANLAGE 66, CH-4052 BASEL, SWITZERLAND

Web of Science 类别: Food Science & Technology

研究方向: Food Science & Technology

IDS 号: LE2CD

eISSN: 2304-8158

29 字符的来源出版物名称缩写: FOODS

ISO 来源出版物缩写: Foods

来源出版物页码计数: 23

基金资助致谢:

基金资助机构	授权号
National Key R&D Program of China	2018YFC1604405
China Central Public-Interest Scientific Institution Basal Research Fund	Y2020XK05
Key Project of Guangdong Provincial Science and Technology Program	2014B020205002

This study was supported by the National Key R&D Program of China (No. 2018YFC1604405), China Central Public-Interest Scientific Institution Basal Research Fund (Y2020XK05), and the Key Project of Guangdong Provincial Science and Technology Program (No. 2014B020205002).

开放获取: DOAJ Gold, Green Published

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