Dai Fang, Chen Wei-Feng, Zhou Bo
State Key Laboratory of Applied Organic Chemistry, Lanzhou University, Lanzhou, Gansu, China.
Biochimie. 2008 Oct;90(10):1499-505. doi: 10.1016/j.biochi.2008.05.007. Epub 2008 May 23.
The synergistic antioxidant effect of polyphenols extracted from green tea, i.e. (-)-epicatechin (EC), (-)-epigallocatechin (EGC), (-)-epicatechin gallate (ECG), (-)-epigallocatechin gallate (EGCG) and gallic acid (GA), with alpha-tocopherol (vitamin E) and L-ascorbic acid (vitamin C) against the peroxidation of linoleic acid has been studied in sodium dodecyl sulfate (SDS) micelles. The peroxidation was initiated thermally by a water-soluble azo initiator 2,2'-azobis(2-amidinopropane) hydrochloride (AAPH), and the reaction kinetics were studied by monitoring the formation of linoleic acid hydroperoxides and consumption of the antioxidants. It was found that the mixture of the green tea polyphenol, vitamin E and vitamin C could act synergistically to protect lipid peroxidation. Kinetic and mechanistic studies on the antioxidation process revealed that this antioxidant synergism was due to the regeneration of vitamin E by the green tea polyphenol and the regeneration of the latter by vitamin C.
在十二烷基硫酸钠（SDS）胶束中，研究了从绿茶中提取的多酚类物质，即（-）-表儿茶素（EC）、（-）-表没食子儿茶素（EGC）、（-）-表儿茶素没食子酸酯（ECG）、（-）-表没食子儿茶素没食子酸酯（EGCG）和没食子酸（GA），与α-生育酚（维生素E）和L-抗坏血酸（维生素C）对亚油酸过氧化的协同抗氧化作用。过氧化反应由水溶性偶氮引发剂2,2'-偶氮二（2-脒基丙烷）盐酸盐（AAPH）热引发，并通过监测亚油酸氢过氧化物的形成和抗氧化剂的消耗来研究反应动力学。发现绿茶多酚、维生素E和维生素C的混合物可以协同作用以保护脂质过氧化。对抗氧化过程的动力学和机理研究表明，这种抗氧化协同作用是由于绿茶多酚对维生素E的再生以及维生素C对绿茶多酚的再生。
