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Journal of Tea Science ›› 2014, Vol. 34 ›› Issue (3): 239-247.doi: 10.13305/j.cnki.jts.2014.03.005

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Research on Synergistic Protection and Repairing Effects of EGCG and Theanine in Oxidative Damaged Cells

LIU Xiaohui1, JIE Guoliang1, LIN Kang2, WU Yuanyuan1, WANG Yuefei1, TU Youying1,*   

  1. 1. Department of Tea Science, College of Agriculture & Biotechnology, Zhejiang University, Hangzhou 310058, China;
    2. Jingning She Autonomous County, Lishui 323500,China
  • Received:2013-08-16 Revised:2013-12-10 Online:2014-06-15 Published:2019-09-03

Abstract: This paper investigated the scavenging capacities of EGCG and theanine, the two main active components in tea, alone or synergistically on ABTS, DPPH and hydroxyl radicals in vitro were investigated. The oxidative injury experimental model of mouse macrophage (RAW 264.7) by H2O2 was established for measuring the oxidative level and antioxidative enzyme activities by EGCG and theanine. The results showed that EGCG and theanine showed synergistic effect on the scavenging of ABTS and hydroxyl radical except for the DPPH radical. EGCG and theanine could synergistically reduce the contents of reactive oxygen species and lipid peroxidation, and enhance the activity of GSH-Px on RAW 264.7, which meant that the combination of above two compounds could synergistically reduce the oxidative damage of the cells through improving the antioxidant capacity.

Key words: EGCG, theanine, antioxidant, synergistic effect

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