Antioxidative Effects of Black Tea Theaflavins and Thearubigin on Lipid Peroxidation of Rat Liver Homogenates Induced by tert-Butyl Hydroperoxide

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The antioxidative activity of theaflavins (TFs) and thearubigin (TR) purified from the infusion of black tea leaves was examined using the tert-butyl hydroperoxide-induced lipid peroxidation of rat liver homogenates.The concentrations which produced 50% inhibition of lipid peroxidation (IC_<50>) by theaflavin (TF), theaflavin monogallate-A (TFM-A), and TR were 4.88×10^<-4>, 4.09×10^<-4>, and 4.95×10^<-4>% (w/v), respectively. The antioxidative activity of these compounds was higher than that of glutathione, L(+)-ascorbic acid, dl-α-tocopherol, butylated hydroxytoluene, butyl hydroxyanisole, etc., but was lower than the activity of (-)-epicatechin gallate, (-)-epigallocatechin, and (-)-epigallocatechin gallate. As to the IC_<50> in molarity, the antioxidative activity of TFM-A was the second highest among all the samples used in this study.The antioxidative activity of lyophilized tea infusions was compared. The activity of black tea was about as potent as that of green tea.These results suggest that black tea infusion containing TFs and TR could inhibit lipid peroxidation in biological conditions in the same way as green tea infusion containing epicatechins.
社団法人日本薬学会の論文
1994-01-15