Suppression of the formation of advanced glycosylation products by tea extracts

Three kinds of tea extracts were prepared from green tea (Camellia sinensis, unfermented), polei tea (Camellia assamica, fermented with yeast) and rooibos tea (Aspalathus linearis, irradiated with sunlight). Each tea extract was incubated with a mixture of D-glucose and human serum albumin under phy...

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Bibliographic Details
Published inACS symposium series no. 547
Main Authors Kinae, N. (University of Shizuoka, Shizuoka, Japan.), Shimoi, K, Masumori, S, Harusawa, M, Furugori, M
Format Journal Article
LanguageEnglish
Published 1994
Subjects
CAMELLIA SINENSIS
EXTRACTOS
EXTRAIT
INHIBICION
INHIBITION
RADICAL LIBRE
RADICALES LIBRES
REACCION DE MAILLARD
REACTION DE MAILLARD
THE
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Summary:Three kinds of tea extracts were prepared from green tea (Camellia sinensis, unfermented), polei tea (Camellia assamica, fermented with yeast) and rooibos tea (Aspalathus linearis, irradiated with sunlight). Each tea extract was incubated with a mixture of D-glucose and human serum albumin under physiological conditions (pH 7.4, 37 degrees C). All tea extracts showed suppression effects on the formation of glycated albumin including fluorescent advanced glycosylation endproducts (AGEs). The determination of ESR spectra of reaction mixture and tea extract suggested that the suppression activity is correlated to the radical scavenging potency of tea extracts. Several tea components such as catechins and flavonoids may play important roles in the disappearance of free radicals containing superoxide formed in the early stage of the Maillard reaction
Bibliography:S30
Q04
9600925
ISSN:0097-6156
1947-5918