Arts Mariken J T J, Haenen Guido R M M, Wilms Lonneke C, Beetstra Sasja A J N, Heijnen Chantal G M, Voss Hans-Peter, Bast Aalt
Department of Pharmacology and Toxicology, Faculty of Medicine, Maastricht University, P.O. Box 616, 6200 MD Maastricht, The Netherlands.
J Agric Food Chem. 2002 Feb 27;50(5):1184-7. doi: 10.1021/jf010855a.
Flavonoids are potent antioxidants. It is also known that flavonoids bind to proteins. The effect of the interaction between tea flavonoids and proteins on the antioxidant capacity was examined. Their separate and combined antioxidant capacities were measured with the Trolox equivalent antioxidant capacity (TEAC) assay. It was observed that the antioxidant capacity of several components of green and black tea with alpha-, beta-, and kappa-casein or albumin is not additive; that is, a part of the total antioxidant capacity is masked by the interaction. This masking depends on both the protein and the flavonoid used. Components in green and black tea, which show the highest masking in combination with beta-casein, are epigallocatechin gallate and gallic acid. The results demonstrate that the matrix influences the efficacy of an antioxidant.
类黄酮是强效抗氧化剂。众所周知，类黄酮能与蛋白质结合。研究了茶类黄酮与蛋白质之间的相互作用对抗氧化能力的影响。用特洛克斯等效抗氧化能力（TEAC）测定法测量了它们单独和联合的抗氧化能力。观察到绿茶和红茶的几种成分与α-、β-和κ-酪蛋白或白蛋白结合后的抗氧化能力并非相加性的；也就是说，总抗氧化能力的一部分被这种相互作用所掩盖。这种掩盖作用取决于所使用的蛋白质和类黄酮。与β-酪蛋白结合时表现出最高掩盖作用的绿茶和红茶成分是表没食子儿茶素没食子酸酯和没食子酸。结果表明，基质会影响抗氧化剂的功效。
