Green tea, white tea, and Pelargonium purpureum

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• 作者：Antonios E. Koutelidakis ; Konstantina Argiri ; Mauro Serafini ; Charalambos Proestos ; Michael Komaitis ; Monia Pecorari ; Maria Kapsokefalou
• 关键词：Polyphenols ; Total antioxidant capacity ; Mice ; Green tea ; White tea ; Organs ; Ferric-reducing antioxidant power assay
• 刊名：Nutrition
• 出版年：2009
• 出版时间：April 2009
• 年：2009
• 卷：25
• 期：4
• 页码：453-458
• 全文大小：211 K

文摘

Objective

We tested in mice the hypothesis that ingestion of infusions of green tea, white tea, or the aromatic plant Pelargonium purpureum increases total antioxidant capacity (TAC) of plasma and organs.

Methods

Twenty-five mice were randomly assigned to five groups, each of which received by gavage 0.1 mL of infusion from green tea, white tea, or P. purpureum (8 g/100 mL of water) or catechin (0.01 g/100 mL) or water for 5 consecutive days. On the fifth day the animals were euthanized. Blood was taken by heart puncture and the heart, lungs, liver, spleen, kidney, and brain were removed. TAC was measured in plasma and in all organ homogenates with the ferric reducing antioxidant power assay and in selected organ homogenates by the total radical-trapping antioxidant parameter assay.

Results

Green tea and P. purpureum increased TAC in the plasma and lungs, whereas green tea, white tea, and catechin increased TAC in heart homogenates. No effect was observed on the liver, brain, spleen, and kidney homogenates in comparison with the water control with the ferric reducing antioxidant power assay or the total radical-trapping antioxidant parameter assay.

Conclusion

These results suggest that green tea, white tea, and P. purpureum exhibit antioxidant effects in vivo that may be observed not only in plasma but also in some organs.