No abstract

Recent studies have shown that lead causes oxidative stress by inducing the generation of reactive oxygen species (ROS) and reducing the antioxidant defense system of cells, which suggests that antioxidants may play an important role in the treatment of lead poisoning. The present study was designed to elucidate whether tea catechins had any protective effects on altered oxidative stress parameter in PC12 cells exposed to lead. The experimental results showed that lead decreased PC12 cell viability and induced a rapid elevation of [Ca(2+)](i), which was followed by an accumulation of ROS and a decrease of mitochondrial membrane potential (MMP). Treatment by tea catechins significantly increased cell viability, decreased intracellular Ca(2+) levels and ROS formation, and improved MMP in PC12 cells exposed to lead. The galloylated catechins showed a greater effect on ROS formation and mitochondrial dysfunction than that of nongalloylated catechins, which was similar to the result of their scavenging ability on free radical. In view of the time course of ROS formation and mitochondrial dysfunction and their correlation, our results also suggested that the beneficial effects of tea catechins on MMP are related, at least in part, to its ability to scavenge ROS in PC12 cells exposed to 100 microM Pb(2+). The present results suggest that tea catechins supplementation may play a role for modulating oxidative stress in PC12 cells exposed to lead.

The tea plant is known as a fluorine accumulator. Fluoride (F) content in fresh leaves collected from 14 plantations in China was investigated. The F increased with maturity, and the F variation was remarkable in the tender shoots. Furthermore, significant negative relationships were observed between F content and the content of the quality parameters total polyphenols and amino acids. These substances are rich in young leaves and poor in mature ones. With regard to quality of tea products, the relationship with F content was studied using 12 brands of tea products in four categories: green tea, oolong tea, black tea, and jasmine tea collected from six provinces. The F level increased with the decline in quality and showed good correlation with the quality grades. The results suggest that the F content could be used as a quality indicator for tea evaluation.