Inhibition of free radical induced oxidative hemolysis of red blood cells by green tea polyphenols |
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Authors: | Lanping Ma Zaiqun Liu Bo Zhou Li Yang Zhongli Liu |
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Institution: | (1)State Key Laboratory of Applied Organic Chemistry, Lanzhou University, Lanzhou 730000 ,China |
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Abstract: | Thein vitro oxidative hemolysis of human red blood cells (RBC) was used as a model to study the free radical induced damage of biological membranes and the inhibitory effect of natural antioxidants. The hemolysis was induced by a water-soluble free radical initiator 2,2′-azo(2-asmidinopropane) dihydrochloride (AAPH) and inhibited by the principal polyphenolic components extracted from green tea leaves, i.e. (-)-epicatechin (EC), (-)-epigallocatechin (EGC), (-)-epicatechin gallate (ECG), (-)-epigallocatechin gallate (EGCG) and gallic acid (GA). Addition of AAPH at 37°C caused fast hemolysis after a short period of inhibition period, while addition of the green tea polyphenols efficiently suppressed the hemolysis in the activity sequence of EGCG > EGC> ECG ≈EC>GA, demonstrating that these green tea polyphenols are effective antioxidants which could protect biological membranes from free radical induced oxidative damage. |
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Keywords: | free radical red blood cell hemolysis antioxidant green tea polyphenol |
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