Open AccessHigh Oxidation Stability of Tea Polyphenol-stabilized Highly Crosslinked UHMWPE Under an in Vitro Aggressive Oxidative Condition
Author(s) -
Yue Ren,
Xin Wei,
Sha Wei,
Feiyu Wang,
Jing Wang,
JiaZhuang Xu,
Lu Xu,
Rizwan M. Gul,
ZhongMing Li
Publication year - 2019
Publication title -
clinical orthopaedics and related research
Language(s) - English
Resource type - Journals
eISSN - 1528-1132
pISSN - 0009-921X
DOI - 10.1097/corr.0000000000000771
Subject(s) - medicine , polyphenol , in vitro , oxidative phosphorylation , oxidative stress , antioxidant , food science , biochemistry , chemistry
Synovial fluid components, especially lipids, can trigger oxidation of ultrahigh-molecular-weight polyethylene (UHMWPE) artificial joint components in vivo. The use of antioxidants such as vitamin E effectively diminishes the oxidative cascade by capturing free radicals and reducing the oxidation potential of UHMWPE implants. Using a thermo-oxidative aging method, we recently found that tea polyphenols can enhance the oxidation resistance of irradiated UHMWPE in comparison with commercial vitamin E. However, it is yet unknown whether tea polyphenols can reduce lipid-induced oxidation.