Scavenging Effect of Various Tea Extracts on Superoxide Derived from the Metabolism of Mutagens.

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  • YEN Gow-Chin
    Department of Food Science, National Chung Hsing University
  • CHEN Hui-Yin
    Department of Food Science, National Chung Hsing University

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  • Scavenging Effect of Various Tea Extrac

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Abstract

  We determine the superoxide formed in the self-degradation of mutagens activated by cytochrome enzymes and evaluated the scavenging effect of various tea extracts. Benzo[a]pyrene (B[a]P) and 2-amino-6-methyldipyrido(1,2-a:3′,2′-d)imidazole (Glu-P-1) each produced a large amount of superoxide after activation by cytochrome enzymes. However, 2-amino-3-methyl-imidazo(4,5-f)quinoline (IQ), 3-amino-1,4-dimethyl-5H-pyridol(4,3-b)indole (Trp-P-1) and alfatoxin B1 (AFB1) failed to generate a significant amount of superoxide. The addition of a tea extract to the reaction system marked inhibited the derivation of superoxide from Glu-P-1. However, the tea extracts showed weaker inhibition of the B[a]P-mediated formation of superoxide. Among the four teas tested, the oolong tea extract tended to exhibit the strongest inhibitory effect. Our results suggest that the chemopreventive efficacy of a tea extract is partly associated with its antioxidative activity.<br>

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