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Antioxidant therapies in COPD.

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Oxidative stress is an important feature in the pathogenesis of COPD. Targeting oxidative stress with antioxidants or boosting the endogenous levels of antioxidants is likely to be beneficial in the treatment of COPD. Antioxidant agents such as thiol molecules (glutathione and mucolytic drugs, such

Bioactive components from the tea polyphenols influence on endogenous antioxidant defense system and modulate inflammatory cytokines after total-body irradiation in mice.

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The present study aimed to evaluate the radioprotective efficacy of green tea polyphenols and the component ingredients against irradiated-induced damage in mice and elucidate the underlying mechanisms. Green tea polyphenols (GTP 50, 50 and 100 mg/kg, p.o. daily) and its four individual components

Hydrogen peroxide mediates EGCG-induced antioxidant protection in human keratinocytes.

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The beneficial health effects of (-)-epigallocatechin-3-gallate (EGCG), the main catechin of green tea, have been attributed to complex interactions with a focus on antioxidative properties. Susceptibility to autoxidation and production of cytotoxic reactive oxygen species (ROS), mostly H(2)O(2),

Influence of steeping conditions (time, temperature, and particle size) on antioxidant properties and sensory attributes of some white and green teas.

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The influence of commonly used steeping times and temperatures, as well as leaf size on the antioxidant activity and sensory attributes of tea were studied. Five unblended white and green tea samples from China and Malawi, infused in hot (70 °C and 90 °C; 7 min) or cold water (room temperature: 15,

The antioxidant (-)-epigallocatechin-3-gallate inhibits activated hepatic stellate cell growth and suppresses acetaldehyde-induced gene expression.

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Activated hepatic stellate cells (HSC) are the primary source of excessive production of extracellular matrix during liver fibrogenesis. Although the underlying mechanisms remain incompletely understood, it is widely accepted that oxidative stress plays a critical role in liver fibrogenesis.

Absorption, metabolism and antioxidative effects of tea catechin in humans.

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Green tea is consumed as a popular beverage in Japan and throughout the world. During the past decade, epidemiological studies have shown that tea catechin intake is associated with lower risk of cardiovascular disease. In vitro biochemical studies have reported that catechins, particularly

Fast and selective microfluidic chips for electrochemical antioxidant sensing in complex samples.

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In this work, capillary electrophoresis chips with electrochemical detection have been assessed as creative and selective microfluidic platforms to integrate and simplify on a microscale the traditional methods for complex natural antioxidants determination. Depending on the acid-base properties of

Antioxidant activity of polyphenolic compounds isolated from ethyl-acetate fraction of Acacia hydaspica R. Parker.

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BACKGROUND Acacia hydaspica belongs to family leguminosae possess antioxidant, anti-inflammatory and anticancer activities. During our search for antioxidant compounds from A. hydaspica, we carried out bioassay guided fractionation and obtained antioxidant compounds with free radical scavenging

Isolation and evaluation of the radical-scavenging activity of the antioxidants in the leaves of an edible plant, Mallotus japonicus.

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The antioxidative properties of a hot water extract of the leaves of Mallotus japonicus were evaluated. The extract had a high phenolic content and strong antioxidative activity, compared with green tea, rooibos tea, and red wine. Six phenolic compounds were isolated as antioxidative components by

Supplementation of green tea extract (GTE) in extender improves structural and functional characteristics, total antioxidant capacity and in vivo fertility of buffalo (Bubalus bubalis) bull spermatozoa.

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The aim of this study was to elucidate the beneficial effects of green tea extract (GTE) in tris citric acid extender on post thaw structural and functional characteristics, DNA fragmentation (%), total antioxidant capacity (TAC, μM/L), lipid peroxidation (LPO, μM/mL) levels and in vivo fertility of

The galloyl catechins contributing to main antioxidant capacity of tea made from Camellia sinensis in China.

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Total polyphenol content, catechins content, and antioxidant capacities of green, dark, oolong, and black teas made from Camellia sinensis in China were evaluated. The total polyphenol content of 20 samples of tea was in the range of 7.82-32.36%. Total catechins content was in the range of

The physicochemical properties and antioxidative potential of raw thigh meat from broilers fed a dietary medicinal herb extract mixture.

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A 6-wk feeding study was conducted to evaluate the antioxidative potential, indices such as quality of the thigh meat and liver of broiler chickens fed with a dietary medicinal herb extract mixture (HEM, consisting: Iranian green tea, cinnamon, garlic and chicory at a ratio of 25:15:45:15). A total

Assessment of antioxidant capacity for scavenging free radicals in vitro: a rational basis and practical application.

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With increasing evidence showing the involvement of oxidative stress induced by free radicals in the development of various diseases, the role of radical-scavenging antioxidants has received much attention. Although many randomized controlled clinical trials do not support the beneficial effects of

Effect of green tea on postprandial antioxidant capacity, serum lipids, C-reactive protein and glucose levels in patients with coronary artery disease.

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OBJECTIVE Cardiovascular risk factors have been identified in the postprandial state, particularly in patients with coronary artery disease (CAD). Tea consumption has been linked to cardiovascular risk reduction, but the beneficial effect of tea has not been investigated under postprandial

Antioxidant activity and nutrient release from polyphenol-enriched cheese in a simulated gastrointestinal environment.

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Green tea polyphenols are recognized for their antioxidant properties and their effects on lipid digestion kinetics. Polyphenols are sensitive to degradation in the intestinal environment. Interactions with dairy proteins could modulate the stability and biological activity of polyphenols during

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