Shiraki M, Hara Y, Osawa T, Kumon H, Nakayama T, Kawakishi S
Food Research Laboratories, Mitsui Norin Co., Ltd., Shizuoka, Japan.
Mutat Res. 1994 Jan-Feb;323(1-2):29-34. doi: 10.1016/0165-7992(94)90041-8.
Theaflavins, polyphenolic ingredients of black tea, were observed to inhibit in vitro lipid peroxidation in the erythrocyte membrane ghost and microsomal systems. Theaflavins also showed inhibition of DNA single-strand cleavage and mutagenicity, both induced by hydrogen peroxide. These results suggest that theaflavins scavenge radicals to produce antioxidative and antimutagenic effects. It was also found that the gallic acid moiety of theaflavins is essential for their potent antioxidative activities.
茶黄素是红茶中的多酚类成分，在体外实验中可抑制红细胞膜空壳和微粒体系统中的脂质过氧化。茶黄素还能抑制由过氧化氢诱导的DNA单链断裂和致突变性。这些结果表明，茶黄素可清除自由基，产生抗氧化和抗诱变作用。研究还发现，茶黄素的没食子酸部分对其强大的抗氧化活性至关重要。
