Título:
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Neuroprotective effects of white tea against oxidative
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Autor/a:
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Almajano Pablos, María Pilar; Vila, Ingrid; Ginés, Silvia
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Otros autores:
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Universitat Politècnica de Catalunya. Departament d'Enginyeria Química; Universitat Politècnica de Catalunya. ENGIBIO - Enginyeria i Biotecnologia |
Abstract:
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Tea is one of the most widely consumed beverages
in the world and represents an important source of
antioxidants mainly catechins that confer beneficial effects
in reducing the risk of cardiovascular diseases, age-related
disorders or cancer. In the central nervous system, oxidative
stress caused by increased production of reactive
oxygen and nitrogen species represents an important
mechanism for neuronal dysfunction and cell loss in different
neurodegenerative disorders. The neuroprotective
effects of green-tea-derived polyphenols have extensively
been demonstrated in different models of neurotoxicity.
However, few data have been reported on the antioxidant
activity of white tea extracts in the nervous system. In the
present study, we demonstrate that white tea extracts protect
striatal cell lines against oxidative stress-mediated cell
death. The effects of white tea on protection of striatal cell
cultures are likely associated with the antioxidant properties
of white tea components since neuronal cell loss
induced by nonoxidative insults such as D1 dopamine
receptor activation cannot be prevented by pre-treatment
with white tea. Altogether our results suggest that regular
consumption of white tea may contribute to reduce oxidative
stress associated with brain injury and be clinically
useful for treating age-related and neurodegenerative
disorders. |
Abstract:
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Peer Reviewed |
Materia(s):
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-Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Alimentació i nutrició humana -Tea -Antioxidants -Antioxidants -Te |
Derechos:
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Attribution-NonCommercial-NoDerivs 3.0 Spain
http://creativecommons.org/licenses/by-nc-nd/3.0/es/ |
Tipo de documento:
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Artículo - Versión publicada Artículo |
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