Coimbra Susana, Castro Elisabeth, Rocha-Pereira Petronila, Rebelo Irene, Rocha Susana, Santos-Silva Alice
Faculdade Farmácia, Serviço Bioquímica, Universidade Porto, Portugal.
Clin Nutr. 2006 Oct;25(5):790-6. doi: 10.1016/j.clnu.2006.01.022. Epub 2006 May 15.
BACKGROUND & AIMS: Green tea, an infusion prepared with the leaves of Camellia sinensis is particularly rich in flavonoids, which are strong antioxidants. Tea drinking, by providing antioxidants, may become valuable in several oxidative stress conditions. Our aim was to evaluate the effect of green tea drinking on some factors reflecting the development of oxidative stress in plasma and in erythrocytes.
The study was performed in 34 Portuguese subjects. We evaluated the total antioxidant status (TAS), the lipid peroxidation products-malonyldialdehyde (MDA) and malonyldialdehyde+4-hydroxy-2(E)-nonenal (MDA+4-HNE)-and the oxidative changes in erythrocyte membrane, namely membrane bound haemoglobin (MBH) and the band 3 profile. Analytical evaluations were performed after 3 weeks drinking 1l of water daily, and after 4 weeks drinking 1l of green tea daily. Tea was prepared daily at the same conditions of temperature, time of infusion and concentration.
After green tea drinking, we found a significant reduction in serum levels of MDA and MDA+4-HNE and in the oxidative stress within the erythrocyte, as suggested by a significantly lower value of MBH and by changes in band 3 profile towards a normal mean profile, namely an increase in the band 3 monomer. A rise in the antioxidant capacity was also observed.
Our data suggest for green tea drinking a beneficial effect, by reducing the development or the enhancement of oxidative stress and, therefore, protecting the individual for oxidative stress diseases. Moreover, we propose further studies about the value of band 3 profile and of MBH in providing a cumulative measurement of the effect of green tea drinking upon the oxidative stress in cells. Moreover, further studies are also needed, to clarify the effect of green tea consumption, the value of regular green tea consumption and the way it should be prepared to reach a healthy effect.
绿茶是用茶树的叶子泡制而成的饮品，富含黄酮类化合物，而黄酮类化合物是强大的抗氧化剂。饮茶通过提供抗氧化剂，可能在多种氧化应激状况下具有重要价值。我们的目的是评估饮茶对反映血浆和红细胞中氧化应激发展的一些因素的影响。
该研究在34名葡萄牙受试者中进行。我们评估了总抗氧化状态（TAS）、脂质过氧化产物——丙二醛（MDA）和丙二醛 + 4 - 羟基 - 2（E） - 壬烯醛（MDA + 4 - HNE），以及红细胞膜的氧化变化，即膜结合血红蛋白（MBH）和带3蛋白谱。在每日饮用1升水3周后以及每日饮用1升绿茶4周后进行分析评估。每天在相同的温度、冲泡时间和浓度条件下制备茶。
饮茶后，我们发现血清中MDA和MDA + 4 - HNE的水平以及红细胞内的氧化应激显著降低，这表现为MBH值显著降低以及带3蛋白谱向正常平均谱变化，即带3单体增加。还观察到抗氧化能力有所提高。
我们的数据表明饮茶具有有益作用，可减少氧化应激的发展或增强，从而保护个体免受氧化应激疾病的侵害。此外，我们建议进一步研究带3蛋白谱和MBH在累积测量饮茶对细胞氧化应激影响方面的价值。此外，还需要进一步研究以阐明绿茶消费的影响、经常饮用绿茶的价值以及为达到健康效果应如何制备绿茶。
