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Relationship between antimutagenic activity and major components of various teas.
Mutagenesis. 1996 Jan; 11(1):37-41.M

Abstract

The objectives of this study were to determine the major components in tea leaves and tea extracts and to study the relationship between chemical content and antimutagenic activity of various tea extracts. The amount of catechins in various tea extracts was in the order: green tea (26.7%) > oolong tea (23.2%) > pouchong tea (15.8%) > black tea (4.3%). The amounts of caffeine and phenolic compounds in oolong tea extracts were 8.3 and 32.4%, respectively; these amounts were greater than those in the other three tea extracts. The ascorbic acid in green tea extracts was a little higher than in oolong and pouchong tea extracts. The amount of catechins in tea leaves also showed the order: nonfermented (green tea) > semifermented (pouchong tea and oolong tea) > fermented tea (black tea). The amounts of caffeine and phenolic compounds in oolong tea leaves are also higher than in other tea leaves. Besides water soluble components, tea leaves also contain several lipid soluble chemicals such as beta-carotene and tocopherols. The tea extracts, especially oolong and pouchong teas, markedly inhibited the mutagenicity of 2-amino-3-methylimidazo (4,5-f)quinoline (IQ), 3-amino-1,4-dimethyl-5H-pyrido-(4,3-b)indole (Trp-P-1), 2-amino-6-methyl-dipyrido(1,2-a:3',2'-d) imidazole (Glu-P-1), benzo[a]pyrene (B[a]P) and aflatoxin B1 (AFB1). The inhibitory effect of tea extracts against the mutagenicity of IQ and Glu-P-1 in Salmonella typhimurium TA100 showed a significant (P < 0.05) correlation to the contents of catechins and ascorbic acid. The antimutagenic activity of tea extracts to Trp-P-1 in TA98 or TA100 was well correlated (P < 0.05) to the caffeine contents. No significant (P > 0.05) correlation was found between the antimutagenicity of tea extracts to B[a]P and AFB1 in TA100 and the content of major components in tea extracts.

Authors+Show Affiliations

Department of Food Science, National Chung Hsing University, Taichung, Taiwan, Republic of China.No affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

8671713

Citation

Yen, G C., and H Y. Chen. "Relationship Between Antimutagenic Activity and Major Components of Various Teas." Mutagenesis, vol. 11, no. 1, 1996, pp. 37-41.
Yen GC, Chen HY. Relationship between antimutagenic activity and major components of various teas. Mutagenesis. 1996;11(1):37-41.
Yen, G. C., & Chen, H. Y. (1996). Relationship between antimutagenic activity and major components of various teas. Mutagenesis, 11(1), 37-41.
Yen GC, Chen HY. Relationship Between Antimutagenic Activity and Major Components of Various Teas. Mutagenesis. 1996;11(1):37-41. PubMed PMID: 8671713.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Relationship between antimutagenic activity and major components of various teas. AU - Yen,G C, AU - Chen,H Y, PY - 1996/1/1/pubmed PY - 1996/1/1/medline PY - 1996/1/1/entrez SP - 37 EP - 41 JF - Mutagenesis JO - Mutagenesis VL - 11 IS - 1 N2 - The objectives of this study were to determine the major components in tea leaves and tea extracts and to study the relationship between chemical content and antimutagenic activity of various tea extracts. The amount of catechins in various tea extracts was in the order: green tea (26.7%) > oolong tea (23.2%) > pouchong tea (15.8%) > black tea (4.3%). The amounts of caffeine and phenolic compounds in oolong tea extracts were 8.3 and 32.4%, respectively; these amounts were greater than those in the other three tea extracts. The ascorbic acid in green tea extracts was a little higher than in oolong and pouchong tea extracts. The amount of catechins in tea leaves also showed the order: nonfermented (green tea) > semifermented (pouchong tea and oolong tea) > fermented tea (black tea). The amounts of caffeine and phenolic compounds in oolong tea leaves are also higher than in other tea leaves. Besides water soluble components, tea leaves also contain several lipid soluble chemicals such as beta-carotene and tocopherols. The tea extracts, especially oolong and pouchong teas, markedly inhibited the mutagenicity of 2-amino-3-methylimidazo (4,5-f)quinoline (IQ), 3-amino-1,4-dimethyl-5H-pyrido-(4,3-b)indole (Trp-P-1), 2-amino-6-methyl-dipyrido(1,2-a:3',2'-d) imidazole (Glu-P-1), benzo[a]pyrene (B[a]P) and aflatoxin B1 (AFB1). The inhibitory effect of tea extracts against the mutagenicity of IQ and Glu-P-1 in Salmonella typhimurium TA100 showed a significant (P < 0.05) correlation to the contents of catechins and ascorbic acid. The antimutagenic activity of tea extracts to Trp-P-1 in TA98 or TA100 was well correlated (P < 0.05) to the caffeine contents. No significant (P > 0.05) correlation was found between the antimutagenicity of tea extracts to B[a]P and AFB1 in TA100 and the content of major components in tea extracts. SN - 0267-8357 UR - https://www.unboundmedicine.com/medline/citation/8671713/Relationship_between_antimutagenic_activity_and_major_components_of_various_teas_ L2 - https://academic.oup.com/mutage/article-lookup/doi/10.1093/mutage/11.1.37 DB - PRIME DP - Unbound Medicine ER -