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Article: Identification of the antiglycative components of Hong Dou Shan (Taxus chinensis) leaf tea

TitleIdentification of the antiglycative components of Hong Dou Shan (Taxus chinensis) leaf tea
Authors
KeywordsHong Dou Shan (Taxus chinensis) leaf tea
Advanced glycation end products
Methylglyoxal
Tea polyphenols
Issue Date2019
PublisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchem
Citation
Food Chemistry, 2019, v. 297, article no. 124942 How to Cite?
AbstractThe formation of advanced glycation end products (AGEs) may affect life quality and cut lifespan. With the increasingly utilization of new foods and booming development of international trade, large amounts of newly emerging teas have come into our sight. In this study, we evaluated the antiglycative capabilities of five popular herbal teas. Results showed that Chinese Hong Dou Shan (Taxus chinensis; HDS) leaf tea had particularly strong antiglycative activity via scavenging methylglyoxal (MGO) in both chemical (glucose-BSA, fructose-BSA, and MGO-BSA) and cell models (HUVECs). Furthermore, the intracellular AGEs level was alleviated to normal state by the two HDS leaf tea fractions, H-47 and H-57 which were almost as effective as EGCG when added at the same level (50 μg/mL). The effective components against glycation were further separated and tentatively identified as catechin, epicatechin, gallocatechin, epigallocatechin, procyanidin B2, a dihydromyricetin dimer, and a quercetin glucoside by HPLC-DAD and LC-Q-TOF/MS analysis.
Persistent Identifierhttp://hdl.handle.net/10722/275417
ISSN
2019 Impact Factor: 6.306
2015 SCImago Journal Rankings: 1.620
ISI Accession Number ID

 

DC FieldValueLanguage
dc.contributor.authorSun, M-
dc.contributor.authorShen, Z-
dc.contributor.authorZhou, Q-
dc.contributor.authorWang, M-
dc.date.accessioned2019-09-10T02:42:10Z-
dc.date.available2019-09-10T02:42:10Z-
dc.date.issued2019-
dc.identifier.citationFood Chemistry, 2019, v. 297, article no. 124942-
dc.identifier.issn0308-8146-
dc.identifier.urihttp://hdl.handle.net/10722/275417-
dc.description.abstractThe formation of advanced glycation end products (AGEs) may affect life quality and cut lifespan. With the increasingly utilization of new foods and booming development of international trade, large amounts of newly emerging teas have come into our sight. In this study, we evaluated the antiglycative capabilities of five popular herbal teas. Results showed that Chinese Hong Dou Shan (Taxus chinensis; HDS) leaf tea had particularly strong antiglycative activity via scavenging methylglyoxal (MGO) in both chemical (glucose-BSA, fructose-BSA, and MGO-BSA) and cell models (HUVECs). Furthermore, the intracellular AGEs level was alleviated to normal state by the two HDS leaf tea fractions, H-47 and H-57 which were almost as effective as EGCG when added at the same level (50 μg/mL). The effective components against glycation were further separated and tentatively identified as catechin, epicatechin, gallocatechin, epigallocatechin, procyanidin B2, a dihydromyricetin dimer, and a quercetin glucoside by HPLC-DAD and LC-Q-TOF/MS analysis.-
dc.languageeng-
dc.publisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchem-
dc.relation.ispartofFood Chemistry-
dc.subjectHong Dou Shan (Taxus chinensis) leaf tea-
dc.subjectAdvanced glycation end products-
dc.subjectMethylglyoxal-
dc.subjectTea polyphenols-
dc.titleIdentification of the antiglycative components of Hong Dou Shan (Taxus chinensis) leaf tea-
dc.typeArticle-
dc.identifier.emailZhou, Q: U3004100@connect.hku.hk-
dc.identifier.emailWang, M: mfwang@hku.hk-
dc.identifier.authorityWang, M=rp00800-
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1016/j.foodchem.2019.06.009-
dc.identifier.pmid31253329-
dc.identifier.scopuseid_2-s2.0-85066840490-
dc.identifier.hkuros303495-
dc.identifier.volume297-
dc.identifier.spagearticle no. 124942-
dc.identifier.epagearticle no. 124942-
dc.identifier.isiWOS:000473702200047-
dc.publisher.placeNetherlands-

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