Suppression of free-radicals and protection against H2O2-induced oxidative damage in HPF-1 cell by oxidized phenolic compounds present in black tea |
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| Authors: | Ziyin Yang Youying Tu Huilong Xia Guoliang Jie Xiaoming Chen Puming He |
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| Affiliation: | 1. Department of Tea Science, Zhejiang University, 268 Kaixuan Road, Hangzhou 310029, China;2. College of Food Science, Biotechnology, and Environmental Engineering, Zhejiang Gongshang University, Hangzhou 310035, China |
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| Abstract: | |
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| Keywords: | CBSS, carbonic acid buffered saline solution CL, chemiluminescence intensity DCF-DA, 2&prime ,7&prime -dichlorofluorescein diacetate DMEM, Dulbecco&rsquo s modified eagle medium DMSO, dimethyl sulfoxide DPPH, 2,2-diphenyl-1-picrylhydrazyl EGCG, epigallocatechin gallate HPF-1, embryonic human lung fibroblasts HPS, Hallam&rsquo s physiological saline IC50, 50%-inhibition concentrations MTT, 3-(4,5-dimethylthiazol-2-yl)2,5-diphenyltetrazoliumbromide POD, peroxidase PPO, polyphenoloxidase ROS, reactive oxygen species SIPS, stress-induced premature senescence TB, theabrownins TF, theaflavins TR, thearubigins |
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