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http://dx.doi.org/10.3746/jfn.2007.12.1.007

Antioxidant Activity of Theaflavin and Thearubigin Separated from Korean Microbially Fermented Tea  

Shon, Mi-Yae (Department of Food and Nutrition, Gyeongsang National University)
Park, Seok-Kyu (Department of Food and Nutrition, Sunchon National University)
Nam, Sang-Hae (Department of Food Science, Jinju National University)
Publication Information
Preventive Nutrition and Food Science / v.12, no.1, 2007 , pp. 7-10 More about this Journal
Abstract
Theaflavins (TF) and thearubigins (TR) were separated from Korean microbially fermented tea leaves. Contents of TF (74.4 $\mu$M/g) and TR (37.2%) were higher than reported for black tea fermented by oxidase. Antioxidant activities of TF, TR and EGCG were analyzed and protective effects of COS-7 cells against copper and cadmium-induced toxicity were investigated. TF and TR exhibited good inhibition rates of about 85$\sim$90% for antioxidant and scavenging activities of free radicals and protected COS-7 cells against apoptosis or damage caused by stress, such as cadmium and copper-oxidative injury, free radicals etc. These results indicate that TF, TR and EGCG have antioxidant and scavenging activities against free radicals and protect COS-7 cells from Cu, Cd induced injury.
Keywords
theaflavins (TF); thearubigins (TR); COS-7 cell; antioxidant activity; microbially fermented tea;
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