Green tea: Biochemical and biological basis for health benefits

Liao, Shutsung; Kao, Ying-Jer; Hiipakka, Richard A.

doi:10.1016/s0083-6729(01)62001-6

Cited by 163 publications

(204 citation statements)

References 338 publications

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“…Although (Ϫ)-catechin displays different effects on the regulation of adiponectin expression from the major green tea polyphenols, it would be worthwhile in a further in vivo study to explore whether the effect of (Ϫ)-catechin on adiponectin gene expression in our in vitro study is related to the mechanism by which green tea extracts exert their antidiabetic (26) and antiobesity (16) actions in animals.…”

Section: Discussionmentioning

confidence: 99%

(−)-Catechin suppresses expression of Kruppel-like factor 7 and increases expression and secretion of adiponectin protein in 3T3-L1 cells

Cho

Park²,

Shin³

et al. 2007

American Journal of Physiology-Endocrinology and Metabolism

105

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Adiponectin is an adipocyte-specific secretory hormone that can increase insulin sensitivity and promote adipocyte differentiation. Administration of adiponectin to obese or diabetic mice reduces plasma glucose and free fatty acid levels. Green tea polyphenols possess many pharmacological activities such as antioxidant, anti-inflammatory, antiobesity, and antidiabetic activities. To investigate whether green tea polyphenols have an effect on the regulation of adiponectin, we measured expression and secretion levels of adiponectin protein after treatment of each green tea polyphenols in 3T3-L1 adipocytes. We found that (−)-catechin enhanced the expression and secretion of adiponectin protein in a dose- and time-dependent manner. Furthermore, treatment of (−)-catechin increased insulin-dependent glucose uptake in differentiated adipocytes and augmented the expression of adipogenic marker genes, including PPARγ, CEBPα, FAS, and SCD-1, when (−)-catechin was treated during adipocyte differentiation. In search of the molecular mechanism responsible for inducible effect of (−)-catechin on adiponectin expression, we found that (−)-catechin markedly suppresses the expression of Kruppel-like factor 7 (KLF7) protein, which has recently been reported to inhibit the expression of adiponectin and other adipogenesis related genes, including leptin, PPARγ, C/EBPα, and aP2 in adipocytes. KLF7 is a transcription factor in adipocyte and plays an important role in the pathogenesis of type 2 diabetes. Taken together, these data suggest that the upregulation of adiponectin protein by (−)-catechin may involve, at least in part, suppression of KLF7 in 3T3-L1 cells.

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Section: Discussionmentioning

confidence: 99%

(−)-Catechin suppresses expression of Kruppel-like factor 7 and increases expression and secretion of adiponectin protein in 3T3-L1 cells

Cho

Park²,

Shin³

et al. 2007

American Journal of Physiology-Endocrinology and Metabolism

105

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“…O estresse oxidativo ocorre como um desequilíbrio entre o balanço pró-oxidante/antioxidante, em favor da situação pró-oxidante, promovendo um dano potencial. O dano oxidativo que as biomoléculas sofrem está relacionado com as patologias de um grande número de doenças crônicas, incluindo doenças cardiovasculares, câncer Selene M. de Morais, Eveline S. B. Cavalcanti, Sônia M. O. Costa, Liza A. Aguiar e doenças neurodegenerativas (Wiseman et al, 2001;Liao et al, 2001;Javanmardi et al, 2002;Lu & Yeap, 2002;Kim et al, 2003;Mendel & Youdim, 2004).…”

Section: Introductionunclassified

Ação antioxidante de chás e condimentos de grande consumo no Brasil

Morais¹,

Cavalcanti²,

Costa³

et al. 2009

Rev. bras. farmacogn.

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"Antioxidant action of teas and seasonings more consumed in Brazil". Antioxidants are compounds that remove free-radicals or minimize their availability to generate oxidative stress. Teas are popular beverages providing a significant source of phenolic compounds, important components of the human diet due to their antioxidant properties. The present work had the objective of evaluate the antioxidant action of teas and seasonings more consumed in Brazil. The analysed teas were from the plants: Pneumus boldus Mold., Matricaria recutita L., Cymbopogon citratus (DC) Stapf, Baccharis trimera (Less.) DC, Camelia sinensis (L) O. Kuntze (fermented), Camelia sinensis (not-fermented), Lippia alba N.E. Brown, Mentha arvensis L. and Pyrus malus L. The studied seasonings were: Eugenia aromatica Baill, Cinnamonum zeylanicum Blume, Laurus nobilis L. and Origanum vulgare L. The antioxidant activity was measured by the DPPH free radical scavenging method. All analysed samples demonstrated antioxidant activities. Camelia sinensis (not-fermented) (IC 50 = 0.14 mg/mL), was the most active and active principles are epicalocatechins. The stronger antioxidant seasonings were Cinnamonum zeylanicum (IC 50 = 0.37 mg/mL), Eugenia aromatica Baill (IC 50 = 0.46 mg/ mL and Laurus nobilis (IC 50 = 0.76 mg/mL), which presented as main antioxidant component eugenol.

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“…Tea catechins can chelate iron and copper preventing the metal catalyzed free radical formation [40,41]. Green tea catechins can act as scavengers of free radicals caused by reactive oxygen species and prevent radical damage.…”

Section: Discussionmentioning

confidence: 99%