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PubMed1985

Immunological and respiratory changes in tea workers.

Immunological status and respiratory function were studied in 26 female nonsmokers employed in processing different types of tea. Skin tests with tea-allergens demonstrated the highest percentage of positive reaction to sage (45%), gruzyan (40%), mentha (35%), and dog rose (10%). Among 17 skin-tested control workers, 23% had positive skin reaction to sage, 19% to gruzyan tea, 20% to mentha and 11% to dog rose and Indian teas. Serum levels of total IgE were increased in 27% of the tea workers and in 7% of the control subjects. Prevalence of almost all chronic respiratory symptoms was higher in tea workers with positive skin tests than in those with negative skin tests to tea allergens. Tea workers with positive skin tests to tea allergens had larger mean acute reduction over the Monday workshift in flow rates (MEF50%: -11.9%; MEF25%: -20.6%) than in those with negative skin tests (MEF50%: -5.7%; MEF25%: -16.7%), thus suggesting an obstructive effect mostly located in smaller airways. Bronchoprovocation testing with different tea allergens provoked acute reductions of ventilatory capacity in four out of six subjects tested. Relative fall over a 90-min post exposure was greater in MEF25% (ranging from 13% to 67%) than in MEF 50% (ranging from 9% to 45% of the control values).

Adult↗
PubMed1998

The effects of black tea and other beverages on aspects of cognition and psychomotor performance.

Nineteen healthy volunteers ingested 400 ml black tea, coffee, caffeinated water, decaffeinated tea or plain water on three occasions through the day (0900, 1400 and 1900 hours). A 2 x 2 factorial design with caffeine (0, 100 mg) and beverage type (water, tea) was employed, with coffee (100 mg caffeine) as a positive internal control, based on a five-way crossover. A psychometric test battery comprising critical flicker fusion (CFF), choice reaction time (CRT), short-term memory (STM) and subjective sedation (LARS) was performed at regular intervals throughout the day, and intensively so immediately following each beverage. Consumption of tea compared to water was associated with transient improvements in performance (CFF) within 10 min of ingestion and was not affected by the time of day. Caffeine ingestion was associated with a rapid (10 min) and persistent reduction in subjective sedation values (LARS), again independent of time of day, but did not acutely alter CFF threshold. Over the whole day, consumption of tea rather than water, and of caffeinated compared to decaffeinated beverages, largely prevented the steady decline in alertness (LARS) and cognitive capacity observed with water ingestion. The effects of tea and coffee were similar on all measures, except that tea consumption was associated with less variation in CFF over the whole day. No significant treatment effects were apparent in the data for the STM. Tea ingestion is associated with rapid increases in alertness and information processing capacity and tea drinking throughout the day largely prevents the diurnal pattern of performance decrements found with the placebo (no caffeine) condition. It appears that the effects of tea and coffee were not entirely due to caffeine per se; other factors either intrinsic to the beverage (e.g. sensory attributes or the presence of other biologically active substances) or of a psychological nature (e.g. expectancy) are likely to play a significant role in mediating the responses observed in this study.

Adult↗
PubMed2005

Speciation of aluminium in tea infusions by use of SEC and FPLC with ICP-OES and ES-MS-MS detection.

Speciation of Al in tea infusions was studied by size exclusion chromatography (SEC) and anion-exchange fast protein liquid chromatography (FPLC). Fractions were collected throughout the chromatographic separations and Al was determined "off line" by inductively coupled plasma optical emission spectroscopy (ICP-OES). Black, green, and red tea samples were investigated. The total concentration of Al in tea infusions was determined by ICP-OES and ranged between 0.5 and 4 mg dm(-3). The pH of tea infusions ranged between 5.3 and 5.5. Data from SEC-ICP-OES analysis indicated that 10-35% of total Al in tea infusions was eluted at a retention volume corresponding to a molecular mass of approximately 3800 Da. The remaining Al was adsorbed on the column resin. The same tea infusions were also analysed by anion-exchange FPLC-ICP-OES. It was found experimentally that the same percentage of total Al as from the SEC column was eluted at a retention volume that corresponded to negatively charged Al-citrate. The remaining Al was adsorbed on the column resin. Identification of Al-binding ligands eluting under the chromatographic peak was performed by electrospray ionisation tandem mass spectrometry (ES-MS-MS) analysis. It was proven that ionic Al species in tea infusions (10-35% of the total Al) corresponded to negatively charged Al-citrate. The remaining species that was adsorbed on the SEC or FPLC columns was most probably bound to phenolic compounds. Speciation of Al in tea with milk or lemon was also studied. Results for tea with milk indicated that Al-citrate was not transformed and that approximately 60% of total Al was transformed into high-molecular-mass Al species. This fraction was subjected to sodium dodecyl sulfonate polyacryl gel electrophoresis (SDS-PAGE). The results indicated that Al was occluded by milk proteins (mostly caseins). When citric acid was added to tea infusions the percentage of negatively charged Al-citrate remained either the same or increased to 40% of total Al.

Aluminum↗
PubMed2006

Aluminium in tea plantations: mobility in soils and plants, and the influence of nitrogen fertilization.

The levels of extractable aluminum (Al) in soils of tea plantations, Al concentrations in tea leaves and the impact of nitrogen fertilization on these two parameters were investigated. In addition, the properties of soils from tea plantations were compared to those from soils of adjacent non-tea fields to evaluate the effect of land use conversion (from non-tea soils to tea soils). Exchangeable Al (extracted in 1 mol l(-1) KCl) ranged from 0.03 to 7.32 cmol(c) kg(-1) in 94 tea fields and decreased rapidly with increasing soil pH. In comparison with non-tea soils, tea soils had a significantly lower pH and exchangeable Mg(2+) concentration but higher organic matter contents and exchangeable K(+) concentration. Contents of extractable Al were not different (P > 0.05) between these two soils. The concentrations of Al in mature tea leaves correlated significantly with exchangeable Al in soil samples taken at a depth of 20-40 cm and with exchangeable Al saturations in soil sampled at depths of 0-20 and 20-40 cm. In the pot experiment, nitrogen fertilization significantly increased extractable Al levels but decreased soil pH and the levels of exchangeable base cations. Nevertheless, the levels of Al in mature leaves and young shoots were significantly reduced by the application of large amounts of N fertilizer.

Agriculture↗
PubMed2005

Antioxidant activity of various teas against free radicals and LDL oxidation.

Tea is a widely consumed beverage throughout the world. We assessed the antioxidant activity of six teas, including the aqueous extracts of green tea and oolong tea (Camellia sinensis), tochu (Eucommia ulmoides), Gymnema sylvestre, Japanese mugwort (Artemisia princeps), and barley (Hordeum vulgare), against 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals and LDL oxidation, and examined the association of LDL oxidizability with the plasma catechin levels in 10 healthy volunteers with a single dose of 5 g green tea powder. In vitro, the inhibitory effects of DPPH radicals and LDL oxidation were found to be strongest in the extract of green tea and weakest in that of barley. After the ingestion of green tea powder, the lag time increased from basal 52.2 +/- 4.1 to 60.3 +/- 4.2 min at 1 h and 59.5 +/- 4.1 min at 2 h, and then returned to the baseline lag time (51.9 +/- 1.4 at 4 h and 52.1 +/- 4.7 min at 6 h). Regarding the plasma catechin levels, epigallocatechingallate and epicatechingallate significantly increased from basal 3.7 +/- 1.3 and 0.8 +/- 0.8 ng/mL to 65.7 +/- 11.6 and 54.6 +/- 12.6 ng/mL at 1 h, and 74.4 +/- 18.6 and 49.4 +/- 7.1 ng/mL at 2 h, respectively. Green tea therefore showed the strongest antioxidant activity among the six different teas, and the inhibitory effects of green tea on LDL oxidation depended on the plasma catechin levels.

Antioxidants↗
PubMed1995

Screening of tea clones for inhibition of PhIP mutagenicity.

Standard black and green tea extracts have been known to inhibit mutagenicity caused by PhIP, in the Salmonella typhimurium TA98 assay containing S9 fraction from the liver of rats induced with alpha-naphthoflavone and phenobarbital. Breeding and selection programs for high yielding tea clones have successfully increased yields in many tea producing areas. Six clonal teas and three seedling teas were obtained from a tea producing area in Southern Africa. Standard black and green teas were used as controls. Dose-dependent inhibition of the bacterial mutagenicity elicited by two concentrations of PhIP was found in the extracts of all the teas tested. This indicates that the clonal teas have not lost their anti-mutagenic properties. Small differences were found amongst the clonal teas in their ability to inhibit mutagenicity. This indicates that it may be possible to enhance this trait in future breeding and selection programs.

Anticarcinogenic Agents↗
PubMed1996

The effect of teas on the in vitro mutagenic potential of heterocyclic aromatic amines.

Water extracts of eight brands (five types: 'green', 'black', 'oolong', decaffeinated and instant) of common teas (derived from Camellia sinensis) and infusions of six randomly selected herbal teas were examined for inhibitory or potentiating effects on the mutagenicity of eight heterocyclic aromatic amines (HAA) using the Ames Salmonella typhimurium TA98 and S-9 assay. HAA, produced in foods during regular heat processing of meat, exhibit mutagenic/carcinogenic activities. Tea extracts from C. sinensis displayed very potent antimutagenic effects against most HAA: total or substantial inhibition of mutagenic activity of the eight HAA was obtained with extracts equivalent to 50 mg tea leaves/plate (mgEq) and potent inhibition was frequently achieved even with 10 mgEq/plate. Decaffeinated tea produced the same effect as observed for 'regular' teas. However, lower concentrations of some tea extracts enhanced mutagenic activity of 2-amino-3,4,7,8-tetramethyl-3H-imidazo[4,5-f]quinoxaline (4,7,8-TriMeIQx) and 3-amino-1-methyl-5H-pyrido[4,3-b]indole (Trp-P-2). Herbal tea extracts displayed variable effects on the mutagenicity of different HAA. While some extracts had no effect, others exhibited a moderate inhibitory effect on the mutagenicity of IQ-type HAA. In contrast to common tea, herbal teas showed substantial potentiating effects on the mutagenicity of several HAA, especially Trp-P-2 and 4,7,8-TriMeIQx.

Amines↗
PubMed1990

A potent thromboxane formation inhibitor in green tea leaves.

A ninhydrin positive compound (L2) now identified as 2-amino-5-(N-ethylcarboxyamido)-pentanoic acid, from unprocessed tea leaves was a potent inhibitor of thrombin-stimulated thromboxane formation in rabbit whole blood (Ali and Afzal; Prostaglandins, Leukotrienes and Medicine, 27: 9, 1987). In the present study, processed and unprocessed tea leaf extracts were given to rats to consume for a period of eight weeks. Cholesterol and thromboxane levels were measured in the serum obtained from clotting the blood at 37 degrees C. A significant reduction in thromboxane levels was observed in rats taking unprocessed tea extract. This reduction was equally distributed in adult as well as in juvenile rats. However no appreciable changes in the levels of thromboxane were noticed in the serum of rats taking processed tea extracts. This might be due to the presence of a labile component which is destroyed during the processing of green tea leaves. A decreased level of cholesterol was observed in rats consuming unprocessed tea extract. This decrease could be linked to the decrease in thromboxane levels as observed. Processed tea refers to commercially available tea of different brands while unprocessed tea refers to dried green tea leaves.

Amino Acids↗
PubMed2006

Epidemiological evidence for an association between habitual tea consumption and markers of chronic inflammation.

BACKGROUND: Tea consumption has been inversely related to the risk of cardiovascular disease, but the mechanism behind this cardioprotective role is not fully understood. In vitro and animal model studies suggest an anti-oxidative and/or anti-inflammatory role. We aimed at investigating the association between tea drinking and indicators of low-grade inflammation in humans. METHODS: We used observational data from 1031 healthy men participating in a larger cross-sectional study (BELSTRESS). Tea consumption was determined according to a semi-quantitative food frequency questionnaire. Blood samples were analysed for C-reactive protein (CRP), serum amyloid A (SAA), serum haptoglobin and plasma fibrinogen. RESULTS: Of all participants, 22% consumed tea regularly while 10% drank more than two cups per day. Tea drinkers were less obese, smoked less and drank less alcohol and coffee. CRP, SAA and haptoglobin were significantly associated with tea consumption, the effect being graded for SAA. Multivariate analysis did confirm the independence of the observed beneficial role of tea drinking. Fibrinogen levels were however not different between habitual tea consumers and non-consumers. Coffee drinking proved unrelated to chronic inflammation. CONCLUSION: Tea drinking might be of interest in reducing the inflammatory process underlying cardiovascular disease. In light of the fact that tea is the most consumed beverage in the world after water, our findings might be of importance from a public health perspective.

Adult↗
PubMed2006

The effect of green tea in oxidative stress.

BACKGROUND & AIMS: Green tea, an infusion prepared with the leaves of Camellia sinensis is particularly rich in flavonoids, which are strong antioxidants. Tea drinking, by providing antioxidants, may become valuable in several oxidative stress conditions. Our aim was to evaluate the effect of green tea drinking on some factors reflecting the development of oxidative stress in plasma and in erythrocytes. METHODS: The study was performed in 34 Portuguese subjects. We evaluated the total antioxidant status (TAS), the lipid peroxidation products-malonyldialdehyde (MDA) and malonyldialdehyde+4-hydroxy-2(E)-nonenal (MDA+4-HNE)-and the oxidative changes in erythrocyte membrane, namely membrane bound haemoglobin (MBH) and the band 3 profile. Analytical evaluations were performed after 3 weeks drinking 1l of water daily, and after 4 weeks drinking 1l of green tea daily. Tea was prepared daily at the same conditions of temperature, time of infusion and concentration. RESULTS: After green tea drinking, we found a significant reduction in serum levels of MDA and MDA+4-HNE and in the oxidative stress within the erythrocyte, as suggested by a significantly lower value of MBH and by changes in band 3 profile towards a normal mean profile, namely an increase in the band 3 monomer. A rise in the antioxidant capacity was also observed. CONCLUSIONS: Our data suggest for green tea drinking a beneficial effect, by reducing the development or the enhancement of oxidative stress and, therefore, protecting the individual for oxidative stress diseases. Moreover, we propose further studies about the value of band 3 profile and of MBH in providing a cumulative measurement of the effect of green tea drinking upon the oxidative stress in cells. Moreover, further studies are also needed, to clarify the effect of green tea consumption, the value of regular green tea consumption and the way it should be prepared to reach a healthy effect.

Adult↗
PubMed2005

Toxicity of green tea extracts and their constituents in rat hepatocytes in primary culture.

Recent reports on sporadic cases of liver disorders (acute hepatitis, icterus, hepatocellular necrosis) after ingestion of dietary supplements based on hydro-alcoholic extracts from green tea leaves led to restrictions of the marketing of such products in certain countries of the EU. Since green tea is considered to exert a number of beneficial health effects, and, therefore, green tea products are widely used as dietary supplements, we were interested in the possible mechanism of hepatotoxicity of green tea extracts and in the components involved in such effects. Seven hours after seeding on collagen, rat hepatocytes in primary culture were treated with various hydro-alcoholic green tea extracts (two different native 80% ethanolic dry extracts and an 80% ethanolic dry extract cleared from lipophilic compounds). Cells were washed, and reduction of resazurin, used as a viability parameter monitoring intact mitochondrial function, was determined. It was found that all seven green tea extracts examined enhanced resazurin reduction significantly at a concentration range of 100-500 microg/ml medium, while a significant decrease was observed at 1-3mg/ml medium. Decreased levels were concomitant with abundant necrosis as observed by microscopic inspection of the cultures and with increased leakage of lactate dehydrogenase activity from the cells. In a separate series of experiments, the green tea constituents (-)-epicatechin, (-)-epigallocatechin-3-gallate, caffeine and theanine were tested at concentrations reflecting their levels in a typical green tea extract. Synthetic (+)-epigallocatechin (200 microM) was used for comparison. Cytotoxicity was found with (-)-epigallocatechin-3-gallate only. The concomitant addition of 0.25 mM ascorbate/0.05 mM alpha-tocopherol had no influence on cytotoxicity. In conclusion, our results suggest that high concentrations of green tea extract can exert acute toxicity in rat liver cells. (-)-Epigallocatechin-3-gallate seems to be a key constituent responsible for this effect. The relatively low bioavailability of catechins reported after oral exposure to green tea argues, however, against a causal role of these constituents in the reported liver disorders.

Animals↗
PubMed2000

Effects of heat processing and storage on flavanols and sensory qualities of green tea beverage.

This research was conducted to understand the effects of heat processing and storage on flavanols and sensory qualities of green tea extract. Fresh tea leaves were processed into steamed and roasted green teas by commercial methods and then extracted with hot water (80 degrees C) at 1:160 ratio (tea leaves/water by weight). Green tea extracts were heat processed at 121 degrees C for 1 min and then stored at 50 degrees C to accelerate chemical reactions. Changes in flavanol composition and sensory qualities of green tea extracts during processing and storage were measured. Eight major flavanols (catechin, epicatechin, gallocatechin, epigallocatechin, epicatechin gallate, catechin gallate, epigallocatechin gallate, and gallocatechin gallate) were identified in the processed tea extract. Among them, epigallocatechin gallate and epigallocatechin appeared to play the key role in the changes of sensory qualities of processed green tea beverage. The steamed tea leaves produced a more desirable quality of processed green tea beverage than the roasted ones.

Flavonoids↗
PubMed2001

Influence of processing stages on antimutagenic and antioxidant potentials of rooibos tea.

The antimutagenic and antioxidant potentials of rooibos (Aspalathus linearis) tea samples, collected from each of its major processing stages, were evaluated according to the Salmonella typhimurium mutagenicity test and the hydrogen donating ability and superoxide anion radical scavenging assays, respectively. Ten random samples were collected before and after fermentation, as well as after sun-drying, sieving, and steam pasteurization. Results indicated that the fermented tea had a significantly (P < 0.05) lower antimutagenic and antioxidant potential than the unfermented tea. Of the different processing stages, the most significant reduction in the antimutagenic and antioxidant property of the tea was found during the "fermentation" step. Sun-drying, sieving, and steam pasteurization also reduced the antimutagenic potential of the tea, although not to the same extent as the first processing step. The hydrogen donating ability was significantly increased after steam pasteurization in comparison to those of fermented and sun-dried tea. Pasteurization did not affect superoxide anion radical scavenging in comparison to fermented tea. Differences seem to exist in the antimutagenicity and antioxidant potencies of the tea sampled at the various stages during processing. A possible role of tea polyphenols in the antimutagenic and antioxdant activities of the tea is suggested as processing caused a significant reduction in the total polyphenolic content.

2-Acetylaminofluorene↗
PubMed2004

Stability of tea catechins in the breadmaking process.

A green tea extract (GTE) was incorporated into bread as a source of tea catechins. The stability of tea catechins in the breadmaking process including unfrozen and frozen dough was studied. A method was developed for the separation and quantification of tea catechins in GTE, dough, and bread samples using a RP-HPLC system. The separation system consisted of a C18 reversed-phase column, a gradient elution system of water/methanol and formic acid, and a photodiode array UV detector. Tea catechins were detected at 275 nm. GTEs at 50, 100, and 150 mg per 100 g of flour were formulated. The results obtained showed that green tea catechins were relatively stable in dough during freezing and frozen storage at -20 degrees C for up to 9 weeks. There were no further detectable losses of tea catechins in bread during a storage of 4 days at room temperature. It was also revealed that (-)-epigallocatechin gallate (EGCG) and (-)-epigallocatechin (EGC) were more susceptible to degradation than (-)-epicatechin gallate (ECG) and (-)-epicatechin (EC). (-)-EGCG and (-)-ECG were normally selected as the quality indices of green tea catechins, and their retention levels in freshly baked bread were ca. 83 and 91%, respectively. One piece of bread (53 g) containing 150 mg of GTE/100 g of flour will provide 28 mg of tea catechins, which is approximately 35% of those infused from one green tea bag (2 g).

Bread↗
PubMed2004

Effects of pu-erh tea on oxidative damage and nitric oxide scavenging.

The effects of pu-erh tea, which is prepared by fermentation of tea, on oxidative damage and nitric oxide scavenging, compared with various other brands of tea were investigated. The total antioxidant activity was determined using the Trolox equivalent antioxidant capacity (TEAC) assay. The results showed that TEAC values of the 200 microg/mL water extracts of pu-erh tea (WEPT), green tea, oolong tea, and black tea were 86.3, 85.3, 87.4, and 80.3 (microg/mL), respectively, indicating that WEPT showed a significant antioxidant activity. WEPT, like green tea extract, oolong tea extract, and black tea extract, exhibited a remarkable protective effect in lipid (liposome) and nonlipid (protein and deoxyribose) model systems, implying that it is an inhibitor of lipid and nonlipid oxidative damage. It also exhibited metal-binding ability, reducing power, and scavenging effect for free radicals. Moreover, WEPT showed a decreasing effect on nitric oxide production of lipopolysaccharide-induced RAW 264.7 macrophages. In addition, the results revealed that epicatechin (EC), flavonoid, ascorbic acid, and polyphenolic compounds are present in WEPT, which may partially account for the protective effect on oxidative damage. Thus, WEPT may have potential as an antioxidant and as a nitric oxide scavenging agent.

Antioxidants↗
PubMed1999

Novel antiallergic catechin derivatives isolated from oolong tea.

Two catechin derivatives (C-1 and C-2) with potent antiallergic activity were isolated from Taiwanese oolong tea by HPLC techniques. From NMR and FAB-MS analyses, the structures of C-1 and C-2 were elucidated as (-)-epigallocatechin 3-O-(3-O-methyl)gallate and (-)-epigallocatechin 3-O-(4-O-methyl)gallate, respectively. The oolong tea leaves contained 0.34% (dry weight) C-1 and 0.20% C-2. Traces of C-2 were detected in only 1 of 15 varieties of green tea tested. C-1 was detected in 13 of 15 green tea varieties; C-1 was most concentrated in tea cultivars classified as Assam hybrids (0. 50-0.82% of dry weight). Quantitative analyses of green tea, oolong tea, and black tea manufactured from same batches of tea leaves showed that neither catechin derivative was produced during the fermentation process. Oral doses of C-1 and C-2 (5-50 mg/kg) significantly inhibited type I allergic (anaphylactic) reactions in mice sensitized with ovalbumin and Freund's incomplete adjuvant. These inhibitory effects exceeded that of the major tea catechin, (-)-epigallocatechin 3-O-gallate, which has known antiallergic properties.

Anaphylaxis↗
PubMed2003

Aluminium and fluoride concentrations of three tea varieties growing at Lantau Island, Hong Kong.

The present project aims to investigate aluminium (Al) and fluoride (F) contents in teas (Camellia sinensis (L.) O. Kuntze). Three different commercial tea varieties: Assam variety and two China sub-varieties, a large leafed variety and small leafed variety, were collected in two tea gardens of Lantau Island tea plantation of Hong Kong. In general, high concentrations of Al and F were accumulated in the mature leaves (15.3 and of 2.07 g kg-1 respectively). Among the three varieties, 'the small leafed' variety exhibited the highest Al and F contents followed by the 'large leafed' variety whereas the Assam variety had the lowest Al and F concentrations in its tea bushes. Tea products from a plantation were also analysed and it was noted that black tea had higher Al and F concentrations than green tea. The amount of Al and F released into tea liquor was also tested and the results showed that higher concentrations of Al and F were released into tea liquor under repeated infusion method than continuous infusion method.

Agriculture↗
PubMed1999

Green tea protects against psoralen plus ultraviolet A-induced photochemical damage to skin.

The use of psoralens combined with exposure to ultraviolet A radiation is a major form of treatment for psoriasis and a number of other common skin diseases. Although psoralen plus ultraviolet A treatment is highly effective, careful follow-up cohort studies have shown that it greatly increases risk for the development of cutaneous squamous cell carcinoma and melanoma. Strategies to reduce the risk of cancer development in psoralen plus ultraviolet A-treated populations are highly desirable. In prior studies, we demonstrated that green tea and constituent polyphenols protect against ultraviolet B-induced carcinogenesis and reduce the growth rate of established tumors in skin. In this study, we show that pre- and post-treatment with standardized green tea extract in psoralen plus ultraviolet A treatment populations abrogates the psoralen plus ultraviolet A-induced photochemical damage to skin. Intact mouse and human skin and reconstituted human skin were employed to assess the effect of both topical and oral administration of standardized green tea extract against psoralen plus ultraviolet A-induced photodamage. Oral administration of standardized green tea extract prior to and during multiple psoralen plus ultraviolet A treatments reduced hyperplasia and hyperkeratosis in murine skin. Standardized green tea extract treatment also inhibited accumulation of c-fos and p53 protein induction following a single exposure to psoralen plus ultraviolet A. c-fos and p53 positive cells in psoralen plus ultraviolet A-treated skin were found to be increased by 55.4 +/- 13. 6% and 62.3 +/- 10.5%, respectively, compared with saline-treated unexposed control skin. Oral administration of 0.4 or 0.8% standardized green tea extract inhibited c-fos protein accumulation by 18.5% and 46.2% (p < 0.05), respectively, and p53 protein accumulation by 26.1% and 54.3% (p < 0.05), respectively. Similarly proliferating cell nuclear antigen staining, a marker of cell proliferation was induced (73.7%) in psoralen plus ultraviolet A-treated skin. Oral administration of 0.4% or 0.8% standardized green tea extract 1 d after psoralen plus ultraviolet A treatment was effective in reducing psoralen plus ultraviolet A-induced inflammatory responses including erythema and edema formation. When standardized green tea extract was applied to EpiDerm, a reconstituted human skin equivalent, psoralen plus ultraviolet A-induced 8-methoxypsoralen-DNA adduct formation and p53 protein accumulation were inhibited. Topical application of 0.2 mg 8-methoxypsoralen per cm2 followed by exposure to ultraviolet A (2.5 J per cm2) resulted in delayed erythema formation in human subjects. Pretreatment of human skin with topical application of 0.2 mg standardized green tea extract per cm2 30 min prior to psoralen plus ultraviolet A treatment resulted in an almost complete abrogation of psoralen plus ultraviolet A-induced erythema. In summary, these data demonstrate that standardized green tea extract protects against psoralen plus ultraviolet A-induced phototoxicity by inhibiting DNA damage and diminishing the inflammatory effects of this modality.

Animals↗