The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Protective Activity of Green Tea against Free Radical- and Glucose-Mediated Protein Damage
Abstract
Protein oxidation and glycation are posttranslational modifications that are implicated in the pathological development of many age-related disease processes. This study investigated the effects of green tea extract, and a green tea tannin mixture and its components, on protein damage induced by 2,2'-azobis(2-amidinopropane) dihydrochloride (a free radical generator) and glucose in in vitro assay systems. We found that green tea extract can effectively protect against protein damage, and showed that its action is mainly due to tannin. In addition, it was shown that the chemical structures of tannin components are also involved in this activity, suggesting that the presence of the gallate group at the 3 position plays the most important role in the protective activity against protein oxidation and glycation, and that there is also a contribution by the hydroxyl group at the 5' position in the B ring and the sterical structure. These findings demonstrate the mechanisms of the usefulness of green tea in protein oxidation- and glycation-associated diseases.
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Cites
Involvement of Hydrogen Peroxide in Collagen Cross-linking by High Glucose in Vitro and in Vivo
Elgawish, A., Glomb, M., Friedlander, M., & Monnier, V. M. (1996) · Journal of Biological Chemistry · doi:10.1074/jbc.271.22.12964 · Cited by 201
Cited by
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Pinnell, S. R. (2003) · Journal of the American Academy of Dermatology · doi:10.1067/mjd.2003.16 · Cited by 544
Wu, C.-H., & Yen, G.-C. (2005) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf048550u · Cited by 400
Matsuda, H., Wang, T., Managi, H., & Yoshikawa, M. (2003) · Bioorganic & Medicinal Chemistry · doi:10.1016/j.bmc.2003.09.045 · Cited by 259
Advanced glycation End-products (AGEs): an emerging concern for processed food industries
Sharma, C., Kaur, A., Thind, S. S., Singh, B., & Raina, S. (2015) · Journal of Food Science and Technology · doi:10.1007/s13197-015-1851-y · Cited by 253
Culetu, A., Fernandez-Gomez, B., Ullate, M., del Castillo, M. D., & Andlauer, W. (2016) · Food Chemistry · doi:10.1016/j.foodchem.2015.10.097 · Cited by 51
Metadata
- Authors
- Nakagawa, T., Yokozawa, T., Terasawa, K., Shu, S., & Juneja, L. R.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2002-03-03
- Volume
- 50
- Issue
- 8
- Pages
- 2418-2422
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2145738090
- Cited by
- 194
- References
- 1
- FWCI
- 4.37
- Type
- journal article
- Language
- en
- Open access
- closed
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- Nakagawa, T., Yokozawa, T., Terasawa, K., Shu, S., & Juneja, L. R. (2002). Protective Activity of Green Tea against Free Radical- and Glucose-Mediated Protein Damage. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf011339n
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
