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

ZHANG Hui; XIAO Rong; HOU Yan; MU Ying-chao; LI Dong

doi:10.13305/j.cnki.jts.2012.05.006

Journal of Tea Science >

2012 , Vol. 32 >Issue 5: 465 - 470

DOI: https://doi.org/10.13305/j.cnki.jts.2012.05.006

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

ZHANG Hui ,
XIAO Rong ,
HOU Yan ,
MU Ying-chao ,
LI Dong

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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 date: 2012-01-09

Revised date: 2012-03-31

Online published: 2019-09-05

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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

Cite this article

ZHANG Hui , XIAO Rong , HOU Yan , MU Ying-chao , LI Dong . Effect of Pu-erh Tea on the Anti-anoxia Ability in Mice[J]. Journal of Tea Science, 2012 , 32(5) : 465 -470 . DOI: 10.13305/j.cnki.jts.2012.05.006

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