Antimutagenicity and catechin content of soluble instant teas | Zendy

Anne Constable | Zendy; Natacha Varga | Zendy; Janique Richoz | Zendy; Richard H. Stadler | Zendy

AI Assistant Blog Pricing

Home ZAIA Blog

Open Access

Antimutagenicity and catechin content of soluble instant teas

Author(s) -

Anne Constable,

Natacha Varga,

Janique Richoz,

Richard H. Stadler

Publication year - 1996

Publication title -

mutagenesis

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.723

H-Index - 91

eISSN - 1464-3804

pISSN - 0267-8357

DOI - 10.1093/mutage/11.2.189

Subject(s) - chemistry , polyphenol , food science , antimutagen , antioxidant , catechin , ames test , flavonoid , green tea , fermentation , instant , black tea , nitrosation , biochemistry , mutagen , dna , bacteria , biology , salmonella , genetics

The antimutagenic properties of soluble instant teas were examined using the bacterial Ames assay. Inhibition of the numbers of revertants induced from a number of known mutagens indicates that aqueous extracts of instant teas have antimutagenic activity and antioxidative properties, and can inhibit nitrosation reactions. Despite a significant reduction in the amounts of major green tea catechins, quantified using reversed-phase HPLC with electro-chemical detection, no differences in antimutagenicity were observed between the instant teas, a black fermented tea and a green tea. Oxidation of polyphenolic compounds which occurs during the production of instant tea does not therefore decrease the antioxidant, free radical scavenging and antimutagenic properties. This suggests that catechins are not the only compounds responsible for the protective effects of teas.

The content you want is available to Zendy users.

Already have an account? Click here to sign in.

Having issues? You can contact us here

Accelerating Research