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- Publisher Website: 10.1016/j.foodchem.2019.06.009
- Scopus: eid_2-s2.0-85066840490
- PMID: 31253329
- WOS: WOS:000473702200047
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Article: Identification of the antiglycative components of Hong Dou Shan (Taxus chinensis) leaf tea
Title | Identification of the antiglycative components of Hong Dou Shan (Taxus chinensis) leaf tea |
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Authors | |
Keywords | Hong Dou Shan (Taxus chinensis) leaf tea Advanced glycation end products Methylglyoxal Tea polyphenols |
Issue Date | 2019 |
Publisher | Elsevier 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? |
Abstract | The 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 Identifier | http://hdl.handle.net/10722/275417 |
ISSN | 2021 Impact Factor: 9.231 2020 SCImago Journal Rankings: 1.772 |
ISI Accession Number ID |
DC Field | Value | Language |
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dc.contributor.author | Sun, M | - |
dc.contributor.author | Shen, Z | - |
dc.contributor.author | Zhou, Q | - |
dc.contributor.author | Wang, M | - |
dc.date.accessioned | 2019-09-10T02:42:10Z | - |
dc.date.available | 2019-09-10T02:42:10Z | - |
dc.date.issued | 2019 | - |
dc.identifier.citation | Food Chemistry, 2019, v. 297, article no. 124942 | - |
dc.identifier.issn | 0308-8146 | - |
dc.identifier.uri | http://hdl.handle.net/10722/275417 | - |
dc.description.abstract | The 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.language | eng | - |
dc.publisher | Elsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchem | - |
dc.relation.ispartof | Food Chemistry | - |
dc.subject | Hong Dou Shan (Taxus chinensis) leaf tea | - |
dc.subject | Advanced glycation end products | - |
dc.subject | Methylglyoxal | - |
dc.subject | Tea polyphenols | - |
dc.title | Identification of the antiglycative components of Hong Dou Shan (Taxus chinensis) leaf tea | - |
dc.type | Article | - |
dc.identifier.email | Zhou, Q: U3004100@connect.hku.hk | - |
dc.identifier.email | Wang, M: mfwang@hku.hk | - |
dc.identifier.authority | Wang, M=rp00800 | - |
dc.description.nature | link_to_subscribed_fulltext | - |
dc.identifier.doi | 10.1016/j.foodchem.2019.06.009 | - |
dc.identifier.pmid | 31253329 | - |
dc.identifier.scopus | eid_2-s2.0-85066840490 | - |
dc.identifier.hkuros | 303495 | - |
dc.identifier.volume | 297 | - |
dc.identifier.spage | article no. 124942 | - |
dc.identifier.epage | article no. 124942 | - |
dc.identifier.isi | WOS:000473702200047 | - |
dc.publisher.place | Netherlands | - |
dc.identifier.issnl | 0308-8146 | - |