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Evaluation of Safety and Antioxidant Activity of Yellow Tea (Camellia sinensis) Extract for Application in Food

Journal of Medicinal Food 2016년 19권 3호 p.330 ~ 336
Kujawska Malgorzata, Ewertowska Malgorzata, Ignatowicz Ewa, Adamska Teresa, Szaefer Hanna, Gramza-Michałowska Anna, Korczak Jozef, Jodynis-Liebert Jadwiga,
소속 상세정보
 ( Kujawska Malgorzata ) - Poznan University of Medical Sciences Department of Toxicology
 ( Ewertowska Malgorzata ) - Poznan University of Medical Sciences Department of Toxicology
 ( Ignatowicz Ewa ) - Poznan University of Medical Sciences Department of Pharmaceutical Biochemistry
 ( Adamska Teresa ) - Poznan University of Medical Sciences Department of Toxicology
 ( Szaefer Hanna ) - Poznan University of Medical Sciences Department of Pharmaceutical Biochemistry
 ( Gramza-Michałowska Anna ) - Poznan University of Life Sciences Department of Food Technology and Nutrition
 ( Korczak Jozef ) - Poznan University of Life Sciences Department of Food Technology and Nutrition
 ( Jodynis-Liebert Jadwiga ) - Poznan University of Medical Sciences Department of Toxicology

Abstract


The article presents an evaluation of the safety of yellow tea (Camellia sinensis) extract consumption and its antioxidant activity in an animal model. Wistar rats were exposed through diet to 2, 6, and 10?g yellow tea extract/kg feed for 90 days. No signs of toxicity and no differences in mean body weight gain in the treated and control rats were recorded throughout the experiment. No statistically significant differences in hematology findings and clinical chemistry parameters were observed between controls and treated groups. Microscopic examination of tissue sections revealed no pathology attributable to yellow tea extract intake. Lipid peroxidation level in the liver was slightly increased in medium-dose males and high-dose females and decreased in two female groups receiving 2 and 6?g/kg of the extract tested. Content of carbonyl groups in protein, as well as the basal level of DNA damage, was not changed. In a majority of rats, the activity of antioxidant enzymes was increased except superoxide dismutase in high-dose groups, glutathione peroxidase in high-dose females, glutathione reductase in low- and mid-dose groups, and glutathione S-transferase in mid-dose females and high-dose males. It could be concluded that rats tolerated well dietary treatment with yellow tea extract up to 0.8?g/kg b.w./day for 90 days. Results showed that yellow tea extract at the doses tested did not demonstrate adverse effects and improved the antioxidant status in the liver of rats.

키워드

antioxidant enzymes; Camellia sinensis; clinical chemistry; hematology; lipid peroxidation

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