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Journal of Tea Science ›› 2012, Vol. 32 ›› Issue (5): 465-470.doi: 10.13305/j.cnki.jts.2012.05.006

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Effect of Pu-erh Tea on the Anti-anoxia Ability in Mice

ZHANG Hui1, XIAO Rong2*, HOU Yan3, MU Ying-chao4, LI Dong5   

  1. 1. Qujing City of Quality and Technology Supervision of Comprehensive Detection Center, Qujing 655000, China;
    2. College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China;
    3. College of Long Run Pu-erh Tea, Yunnan Agriculture University, Kunming 650201, China;
    4. College of arts sciences,Yunnan normal university, Kunming 650222, China;
    5. Agriculture Committee of Lvliang City, Lvliang 033000, China
  • Received:2012-01-09 Revised:2012-03-31 Online:2012-10-15 Published:2019-09-05

Abstract: In this study, two representative tea samples (Fermented Pu-erh and Unfermented Pu-erh), which from different main producing areas, were employed to carry out the hypoxia tolerance experiment, survival experiment of sodium nitrite poisoning and acute cerebral ischemia hypoxia experiment. Results showed: the Fermented Pu-erh, at the medium dose group (1.5g/kg), could significantly prolong the mice survival time under close hypoxia conditions, compared to the control group, the prolongation rate is 12.45% in the hypoxia tolerance experiment. The survival time of all test groups were lower than the control group in the survival experiment of sodium nitrite poisoning and in acute cerebral ischemia hypoxia experiment, respectively. Totally, Fermented Pu-erh and Unfermented Pu-erh may have no anti-anoxia ability.

Key words: Pu-erh tea, mice, hypoxia tolerance

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