Antioxidant properties of tropical and temperate herbal teas

Chan, Eric Wei Chiang; Lim, Yau Yan; Chong, Kok Leong; Tan, Joash Ban Lee; Wong, Siu Kuin

doi:10.1016/j.jfca.2009.10.002

Cited by 140 publications

(87 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…It may function as an antioxidant and a protective agent under physiological conditions [30]. The increase in hypotaurine levels may be associated with the antioxidative capacity of CHT stemming from its phytochemicals [31,32]. This is consistent with the observed elevation of hypotaurine after intake of green tea [33].…”

Section: Discussionsupporting

confidence: 60%

Rats’ Metabolic Responses to Chronic Intervention with Cantonese Herbal Tea

Li¹

2016

Metabolomics

View full text Add to dashboard Cite

Cantonese Herbal Tea (CHT) is consumed in south China to alleviate feelings of discomfort due to the over-heat and humidity in the body, but the related molecular mechanisms behind its effects remain obscure. The urinary metabolic responses to CHT over time in rats were investigated during a 38-day-period using GC-MS-based metabonomics. Integrated with student's t-test and Orthogonal Projection on Latent Structures Discriminant Analysis (OPLS-DA) at each time point revealed that the process could be divided into two stages. In the first stage, the bioefficacy was characterized by elevated antioxidant activity and the depletion of oxidative stresses. However, the effect was reduced with time and replaced by a second stage characterized by the decreased flow of energy metabolism and an imbalance in gut microbiota. In conclusion, metabonomics study gained insight into the metabolic changes induced by CHT intake and the extent to which CHT intake influences the urinary metabolome, which also provides a powerful method for understanding the mechanism of CHT.

show abstract

Section: Discussionsupporting

confidence: 60%

Rats’ Metabolic Responses to Chronic Intervention with Cantonese Herbal Tea

Li¹

2016

Metabolomics

View full text Add to dashboard Cite

show abstract

“…The basic reaction model is described in (Equation 5 and 6 Both ascorbic acid, which is a natural antioxidant, and Trolox, which is a synthetic water soluble compound equivalent to vitamin E, are common antioxidants used as standards to compare the antioxidant potential. (CHAN et al, 2010;SHARMA;BHAT,2009). …”

Section: Determination Of the Antioxidant Activity By The Dpph Assaymentioning

confidence: 99%

A novel procedure to measure the antioxidant capacity of Yerba maté extracts

et al. 2012

View full text Add to dashboard Cite

Yerba maté extracts have in vitro antioxidant capacity attributed to the presence of polyphenolic compounds, mainly chlorogenic acids and dicaffeoylquinic acid derivatives. DPPH is one of the most used assays to measure the antioxidant capacity of pure compounds and plant extracts. It is difficult to compare the results between studies because this assay is applied in too many different conditions by the different research groups. Thus, in order to assess the antioxidant capacity of yerba maté extracts, the following procedure is proposed: 100 µL of an aqueous dilution of the extracts is mixed in duplicate with 3.0 mL of a DPPH 'work solution in absolute methanol (100 µM.L-1), with an incubation time of 120 minutes in darkness at 37 ± 1 °C, and then absorbance is read at 517 nm against absolute methanol. The results should be expressed as ascorbic acid equivalents or Trolox equivalents in mass percentage (g% dm, dry matter) in order to facilitate comparisons. The AOC of the ethanolic extracts ranged between 12.8 and 23.1 g TE % dm and from 9.1 to 16.4 g AAE % dm. The AOC determined by the DPPH assay proposed in the present study can be related to the total polyphenolic content determined by the Folin-Ciocalteu assay.

show abstract

“…Ferric reducing power (FRP) was measured using the potassium ferricyanide assay. [7] Different dilutions of extracts (1 ml) were added to 2.5 ml phosphate buffer (0.2 M, pH 6.6) and 2.5 ml of potassium ferricyanide (1%, w/v). The mixture was incubated at 50°C for 20 min.…”

Section: Antioxidant Propertiesmentioning

confidence: 99%