بررسی فاکتورهای بیوشیمیایی و آنتی اکسیدان های برگرفته از چای ایرانی کلون 100 و مطالعه آن بر سرطان روده بزرگ رده سلولی HCT-116 در موش BALB/c
محورهای موضوعی : تغذیهشهرزاد رهنما 1 , آسا ابراهیمی 2 , فروزنده محجوبی 3 , محمود خسروشاهلی 4 , مهدی رهایی 5
1 - دانشجوی دکتری اصلاح نباتات، گروه بیوتکنولوژی و به نژادی گیاهی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
2 - استادیار گروه بیوتکنولوژی و به نژادی گیاهی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
3 - دانشیار گروه ژنتیک پزشکی، پژوهشکده ملی ژنتیک و زیست فن آوری، کرج، ایران
4 - استاد گروه بیوتکنولوژی و به نژادی گیاهی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
5 - دانشیار گروه مهندسی علوم زیستی، دانشکده علوم و فنون نوین، دانشگاه تهران، تهران، ایران
کلید واژه: کروماتوگرافی, چای, سرطان کولورکتال, کاتچین, رادیکال های آزاد,
چکیده مقاله :
مقدمه:چای یک محصول فراغذایی جهت پیشگیری و درمان بیماری های مختلف است.هدف از بررسی خواص آنتی اکسیدانها و پلی فنلها و میزان اثر بخشی عصاره هیدرومتانولی چای سفید بر روند رشد تومور سرطان کولون در موشBALB/c می باشد. مواد و روش ها: جهت سنجش میزان پلی فنل وآنتی اکسیدانهای موجود در انواع چای آزمایشی انجام شد.عصاره برگ انواع چای با روشهای مختلف استخراج بدست آمد و برای تعیین ظرفیت مهار رادیکال آزاد به وسیله دستگاه HPLC آنتی اکسیدانهای جدا شده توسط DPPH مورد ارزیابی قرار گرفت و همچنین محتوای فنلی عصاره ها با استفاده از فولین سیوکالتو سنجیده شد.در ادامه موشهای BALB/cبا وزن اولیه یکسان با استفاده از رده سلولی HCT-116 مدل سرطان کولون در آنها القاء شد، کلیه گروها تحت تیمار عصاره با دو دوز غلظت،کمترین دوز با میزانmg/kg 15و بیشترین با میزان mg/kg 150 قرارگرفتند.صفات مختلف در موش مورد بررسی قرار گرفت سپس آنالیزداده ها توسط مقایسه میانگین و آزمون یکطرفه انجام شد.یافته ها: نتایج نشان داد عصاره انواع چای با روش استخراج هیدرومتانولی موثرترین عصاره از نظر میزان آنتی اکسیدانی می باشد و اختلاف معنی داری با سایر روشهای عصاره گیری داشت، عصاره چای سفید بیشترین و قویترین خاصیت آنتی اکسیدانی و بالاترین میزان مهارکنندگی رادیکالهای آزاد را نشان داد،نتایج مطالعات حیوانی مشخص شد اختلاف وزن ثانویه از اولیه درموشهای دریافت کننده عصاره دوز بالانسبت به موشهای دریافت کننده دوز کم افزایش معنی داری (05/0>P) دارد. اما اندازه تومور و مساحت و وزن تومور در دوز بالا نسبت به دوز پایین کاهش معنی داری داشته است. نتیجه گیری: در میان روشهای مختلف عصاره گیری روش هیدرومتانولی چای سفید بیشترین فعالیت آنتی اکسیدانی و بالاترین کاتچین های اختصاصی را دارد و با توجه به نتایج عصاره چای سفید اثرات کاهش دهنده ای در روند وکنترل سرطان روده بزرگ در موش های مبتلا می تواند داشته باشد.
Introduction: Tea is one of the most popular drinks in the world. It contains concentrations of antioxidants and polyphenols that might be of interest to human health. The aim of this study was to investigate the properties of antioxidants and polyphenols and the effectiveness of hydro-methanol extract of WT on the growth of colon cancer tumors in BALB/c. Materials and Methods: In order to measure the amount of polyphenols and antioxidants in different types of tea, experiments were performed. Extract of different types of tea was obtained by different methods and in order to determine the free radical scavenging capacity separated antioxidants by HPLC, were evaluated by DPPH. The phenolic content of the extract was measured using Folin-siocalto. Then, BALB/c mice with the same initial weight were induced in the colon cancer model using HCT-116 cell line. All groups were treated with two concentrations of the extract. The lowest dose was 15mg/kg and the highest was 150mg/kg. Different traits were evaluated in mice and the data were analyzed by one-way test.hydro-methanol method was the most effective in terms of antioxidant content and had a significant difference with other methods, white tea extract showed the highest and strongest antioxidant properties and the highest of free radical scavenging. The results of animal studies showed that the difference in secondary weight from the primary in mice receiving the extract with a high dose compared to the mice receiving the low dose increased significantly (P<0.05). However, tumor size, area and tumor weight at high dose were significantly reduced as compared to the low dose.hydro-methanol extraction method has the highest antioxidant activity and the highest specific catechins and according to the results, extract WT can have reducing effects in the process and control of colon cancer in infected mice.
Anon. (2015). History of tea import to Iran and basic information about Iranian tea gardens. Tea Research Organization [In Persian].
Anon. (2004 ). ISO14502-1. Determination of substances characteristic of green and black tea- content of total polyphenols in tea.
Anon. (2007). National Standard Organization of Iran, Green and Black Tea - Measurement of its specific materials. Part II; Determining the total amount of catechins in green tea by high performance chromatography. National Standard of Iran. First Edition, No. 2-8986 [In Persian].
AL-Asady, B. A. A., Khalil, H. K. H. & Barwari, M.S.S. (2012). Cytotoxic and cytogenetics effects of aqueous, methanolic and secondary metabolites extracts of Capparis spinosa on tumor cell lines In vitro. Jordan Journal of Biological Sciences, 5(1), 15-30.
Akrout, A., Gonzalez, L. A. & Hajer, E. l. J. (2011). Antioxidant and antitumor activities of Artemisia campestris and Thymelaea hirsuta from southern Tunisia. Food and Chemical Toxicology, 49(2), 342-347.
Bondarian, F., Ebrahimi, A., Mahjiubi, F., Majidi, E. & Azadi, R. (2018). Evaluation of biochemical constituents and inhibitory effect of tea clone 100 on colorectal cancer cell line HCT-116. Tropical Journal of Pharmaceutical Research, 17 (6), 1033-1041 [In Persian].
Baruah, A.M. & Mahanta, P.K. (2003) Fermentation characteristics of some assamica clones and process optimization of black tea manufacturing. Journal of Agricultural and Food Chemistry, 51(22), 6578-6588.
Dokhani, S.H., Cottrell, T., Khajeddin, J. & Mazza, G. (2005). Analysis of aroma and phenolic components of selected Achillea species. Plant Foods for Human Nutrition, 60 (2), 55-62 [In Persian].
Duffy, S.J., Obrien, R.c., New, G., Harper, R.W. & Meredith, I.T. (2001). Effect of anti-oxidant treatment and cholesterol lowering on resting arterial tone, metabolic vasodilation and endothelial function in the human forearm: a randomized placebo-controlled study. Clinical and experimental pharmacology & physiology, 28(5-6), 409-418.
Ebrahimzadeh, M.A., Pourmorad, F. & Hafezi, S. (2008). Antioxidant activities of Iranian corn silk. Turkish Journal Boil, 32, 43-49 [In Persian].
Fu, T., Liang, J., Han, G., Lv, L. & Li, N. (2008). Simultaneous determination of the major active components of tea polyphenols in rat plasma by a simple and specific HPLC assay. Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences, 875(2), 363-367.
Faraji, M. & Heydarieh, N. (2014). Ginger Ethanolic effects on body weight and breast cancer tumor growth in mice, female BALB /C. Journal of Agricultural Research, 27(4), 487-498 [In Persian].
Fazelinasab, B., Moshtaghi, N. & Forouzandeh, M. (2019). Effect of Solvent Extraction on Phenol, Flavonoids and Antioxidant Activity of some Iranian Native Herbs. Scientific Journal of Ilam University of Medical Sciences, 27(3), 14-26 [In Persian].
Hayashi, T. & Iguchi, A. (2010). Possibility of the regression of atherosclerosis through the prevention of endothelial senescence by the regulation of nitric oxide and free radical scavengers. Geriatrics & Gerontology International, 10, 115-130.
Hazel, L. & Roebuck, K.A. (2001). Oxidant stress and endothelial cell dysfunction. American Journal of Physiology-Cell Physiology, 280,719-741.
Hara, H., Orita, N., Hatano, S., Ichikawa, H., Hara, Y. & Matsumoto, N. (1995). Effect of tea polyphenols on fecal flora metabolic products of pigs. Veterinary Medicine and Science, 57, 45-49.
Hilal, Y. (2017). Morphology, Manufacturing, Types, composition and Medicinal properties of Tea (Camellia sinensis). Journal of Basic and Applied Plant Sciences, 1(2), 1-10.
Jiao, W., Hu, Y., Ge, G., Li, J., Xiao, Y. & Cai, H. (2018). Comparison of the Metabolic Behaviors of Six Systemic Insecticides in a Newly Established Cell Suspension Culture Derived from Tea (Camellia sinensis L.) Leaves. Journal of Agricultural and Food Chemistry, 66(32), 8593-8601.
Jiang, L., Tang, C., Rao, J., Xue, Q., Wu, H. & Wu, D. (2017). Systematic identification of the druggable interactions between human protein kinases and naturally occurring compounds in endometriosis. Computational Biology and Chemistry, 71, 136-143
Kumar, G. & Xu, B.J. (2017). A critical review on polyphenols and health benefits of black soybeans. Nutrients, 9, E455
Katalinic, V., Milos, M. & Jukic, M. (2006). Screening of 70 medicinal plant extracts for antioxidant capacity and total phenols. Food Chemistry, 94, 550–557.
Komes, D., Horzic, D., Belscak, A., Kovacevic, K. & Baljak, A. (2009). Determination of caffeine content in tea and mate tea by using different method. Journal Czech of Food Sciences, 27, 235-244.
McDonald, S., Prenzler, P.D., Antolovich, M., Robar ds, K. & Steadman, E.R. (2001) Phenolic content and antioxidant activity of olive extracts. Food Chemistry, 73(1), 73 – 84.
Mao, X., Gu, C., Chen, D., Yu, B. & He, J. (2017). Oxidative stress-induced diseases and tea polyphenols. Oncotarget, 8(46), 81649-81661.
Nihal erol, T., Sari, F., Polat, G. & Sedat velioglu, Y. (2009). Antioxidant and antibacterial activities of various extracts and fractions of fresh tea leaves and green tea. GIDA Journal of Food, 5, 371- 378.
Ozkan, H., Gulluce, M., Adiguzel, A., Ozer, H., Sokmen, M., Sahin, F., Daferera, D. & Polissiou, M. (2007). Antimicrobial and antioxidant properties of the essential oils and methanol extract from Mentha longifolia L. ssp. Longifolia. Food Chemistry, 103(4),1449-1456.
Pandjaitan, N., Howard, L.R., Morelock, T. & Gil, M.I. (2005). Antioxidant capacity and phenolic content of spinach as affected by genetics and maturation, Journal of Agricultural and Food Chemistry, 53, 18 - 23.
Pimpinan, S., Chalat, S., Pimsiri, T., Chi-Ming, H. & Warangkana, S. (2020). Assessing Polyphenol Components and Antioxidant Activity during Fermented Assam Tea Ball Processing. Sustainability, 12(14), 5853.
Shi, Y., Hua, Y., Chao-Ling, W., Oliver, Y. U., Zheng, Z., Chang, J. J., Jun, S., Ye-Yun, L., Qi Chen, T. X. & Xiao-Chun, W. (2011). Deep sequencing of the Camellia sinensis transcriptome revealed candidate genes for major metabolic pathways of tea specific compounds. BMC Genomics, 12(131)
Soleymanian, Sh., Sadeghi, M., Alami, M. & Ghorbani, M. (2013). Determination of antiradical and antioxidant activities and flavonoid content in hawthorn fruit (Crataegus elbursensis). Iranian Journal of Nutrition Sciences & Food Technology, 8(1), 177- 185 [In Persian].
Somsong, P., Tiyayon, P. & Srichamnong, W. (2018). Antioxidant of green tea and pickle tea product, miang, from northern Thailand. Acta Horticulturae, 1210, 241–247.
Sun, L., Zhang, J., Lu, X., Zhang, L. & Zhang, Y. (2011). Evaluation to the antioxidant activity of total flavonoids extract from persimmon (Diospyros kaki L.) leaves. Food and Chemical Toxicology, 49, 2689-2696.6-
Sahreen, S., Rashid Khan, M. & Ali khan, R. (2010). Evaluation of antioxidant activities of various solvent extracts of Carissa opaca fruits. Food Chemistry, 122(4), 1205-1211.
Shaghaghi, M., Manzoori, J.L. & Jouyban, A. (2008). Determination of total phenols in tea infusions, tomato and apple juice by terbium sensitized fluorescence method as an alternative approach to the Folin-Ciocalteu spectrophotometric method. Food Chemistry, 108(2), 695-701 [In Persian].
Thea, A.E., Lloret, M. A., Brumovsky, L. A. & Schmalko, M. E. (2012). Differences in quality parameters between types of commercial tea from Argentina. International Journal of Food Studies, 2, 168-188.
Vignoli, J.A., Bassoli, D.G. & Benassi, M.T. (2011). Antioxidant activity, polyphenols, caffeine and melanoidins in soluble coffee: The influence of processing conditions and raw material. Food Chemistry, 123(4), 863-868.
Wu, C., Xu, H., Hertia, J. & Andlauer, W. (2012). Determination of catechins and flavonol glycosides in Chinese tea varieties. Food Chemistry, 132, 144–149.
Wang, D., Zhong, Y., Luo, X., Wu, S., Xiao, R. & Bao, W. (2011). Puerh black tea supplementation decreases quinocetone-induced ROS generation and oxidative DNA damage in Balb/c mice. Food and Chemical Toxicology, 49(2), 477-484.
Wojdylo, A., Oszmianski, J. & Czemerys, R. (2007). Antioxidant activity and phenolic compounds in 32 selected herbs. Food Chemistry, 105(3), 940-949.
Wesam, k., Servatyari, k., Behzadifar, M., Asadi-semami, M., Sadeghi, F., Nouri, B. & Zar Mazouni, H. (2017). Effective Medicinal Plant in Cancer Treatment, Part 2: Review Study. Journal of Evidence-Based, 22(4), 982-995.
Yogeshwer, Sh. & Madhulika, S. (2007). Cancer preventive properties of ginger: a brief review.
Food and Chemical Toxicology, 45, 683- 690.
Yokozawa, T., Nakagawa, T. & Kitani, K. (2002). Antioxidative activity of green tea polyphenol in cholesterol-fed rats. Journal of Agricultural and Food Chemistry, 50, 3549-3552.
Yadav, K.C., Ashok, P., Bishnu, B. Kh. & Devi, Sh. L. (2020). Phytochemicals and Quality of Green and Black Teas from Different Clones of Tea Plant. Journal of Food Quality, 1-13.
Zhaoming, Y., Yinzhao, Zh,, Yehui, D., Qinghua, Ch. A. & Fengna, L. (2020). Antioxidant mechanism of tea polyphenols and its impact on health benefits. Journal Homepage, (6),115-123.
Zuo, A.R., Dong, H.H., Yu, Y.Y., Shu, Q.L., Zheng, L.X. & Yu, X.Y. (2018). The anti tyrosinase and antioxidant activities of flavonoids dominated by the number and location of phenolic hydroxyl groups. Chinese Medicine, 13-51.
_||_Anon. (2015). History of tea import to Iran and basic information about Iranian tea gardens. Tea Research Organization [In Persian].
Anon. (2004). ISO14502-1. Determination of substances characteristic of green and black tea- content of total polyphenols in tea.
Anon. (2007). National Standard Organization of Iran, Green and Black Tea - Measurement of its specific materials. Part II; Determining the total amount of catechins in green tea by high performance chromatography. National Standard of Iran. First Edition, No. 2-8986 [In Persian].
AL-Asady, B. A. A., Khalil, H. K. H. & Barwari, M.S.S. (2012). Cytotoxic and cytogenetics effects of aqueous, methanolic and secondary metabolites extracts of Capparis spinosa on tumor cell lines In vitro. Jordan Journal of Biological Sciences, 5(1), 15-30.
Akrout, A., Gonzalez, L. A. & Hajer, E. l. J. (2011). Antioxidant and antitumor activities of Artemisia campestris and Thymelaea hirsuta from southern Tunisia. Food and Chemical Toxicology, 49(2), 342-347.
Bondarian, F., Ebrahimi, A., Mahjiubi, F., Majidi, E. & Azadi, R. (2018). Evaluation of biochemical constituents and inhibitory effect of tea clone 100 on colorectal cancer cell line HCT-116. Tropical Journal of Pharmaceutical Research, 17 (6), 1033-1041 [In Persian].
Baruah, A.M. & Mahanta, P.K. (2003) Fermentation characteristics of some assamica clones and process optimization of black tea manufacturing. Journal of Agricultural and Food Chemistry, 51(22), 6578-6588.
Dokhani, S.H., Cottrell, T., Khajeddin, J. & Mazza, G. (2005). Analysis of aroma and phenolic components of selected Achillea species. Plant Foods for Human Nutrition, 60 (2), 55-62 [In Persian].
Duffy, S.J., Obrien, R.c., New, G., Harper, R.W. & Meredith, I.T. (2001). Effect of anti-oxidant treatment and cholesterol lowering on resting arterial tone, metabolic vasodilation and endothelial function in the human forearm: a randomized placebo-controlled study. Clinical and experimental pharmacology & physiology, 28(5-6), 409-418.
Ebrahimzadeh, M.A., Pourmorad, F. & Hafezi, S. (2008). Antioxidant activities of Iranian corn silk. Turkish Journal Boil, 32, 43-49 [In Persian].
Fu, T., Liang, J., Han, G., Lv, L. & Li, N. (2008). Simultaneous determination of the major active components of tea polyphenols in rat plasma by a simple and specific HPLC assay. Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences, 875(2), 363-367.
Faraji, M. & Heydarieh, N. (2014). Ginger Ethanolic effects on body weight and breast cancer tumor growth in mice, female BALB /C. Journal of Agricultural Research, 27(4), 487-498 [In Persian].
Fazelinasab, B., Moshtaghi, N. & Forouzandeh, M. (2019). Effect of Solvent Extraction on Phenol, Flavonoids and Antioxidant Activity of some Iranian Native Herbs. Scientific Journal of Ilam University of Medical Sciences, 27(3), 14-26 [In Persian].
Hayashi, T. & Iguchi, A. (2010). Possibility of the regression of atherosclerosis through the prevention of endothelial senescence by the regulation of nitric oxide and free radical scavengers. Geriatrics & Gerontology International, 10, 115-130.
Hazel, L. & Roebuck, K.A. (2001). Oxidant stress and endothelial cell dysfunction. American Journal of Physiology-Cell Physiology, 280,719-741.
Hara, H., Orita, N., Hatano, S., Ichikawa, H., Hara, Y. & Matsumoto, N. (1995). Effect of tea polyphenols on fecal flora metabolic products of pigs. Veterinary Medicine and Science, 57, 45-49.
Hilal, Y. (2017). Morphology, Manufacturing, Types, composition and Medicinal properties of Tea (Camellia sinensis). Journal of Basic and Applied Plant Sciences, 1(2), 1-10.
Jiao, W., Hu, Y., Ge, G., Li, J., Xiao, Y. & Cai, H. (2018). Comparison of the Metabolic Behaviors of Six Systemic Insecticides in a Newly Established Cell Suspension Culture Derived from Tea (Camellia sinensis L.) Leaves. Journal of Agricultural and Food Chemistry, 66(32), 8593-8601.
Jiang, L., Tang, C., Rao, J., Xue, Q., Wu, H. & Wu, D. (2017). Systematic identification of the druggable interactions between human protein kinases and naturally occurring compounds in endometriosis. Computational Biology and Chemistry, 71, 136-143
Kumar, G. & Xu, B.J. (2017). A critical review on polyphenols and health benefits of black soybeans. Nutrients, 9, E455
Katalinic, V., Milos, M. & Jukic, M. (2006). Screening of 70 medicinal plant extracts for antioxidant capacity and total phenols. Food Chemistry, 94, 550–557.
Komes, D., Horzic, D., Belscak, A., Kovacevic, K. & Baljak, A. (2009). Determination of caffeine content in tea and mate tea by using different method. Journal Czech of Food Sciences, 27, 235-244.
McDonald, S., Prenzler, P.D., Antolovich, M., Robar ds, K. & Steadman, E.R. (2001) Phenolic content and antioxidant activity of olive extracts. Food Chemistry, 73(1), 73 – 84.
Mao, X., Gu, C., Chen, D., Yu, B. & He, J. (2017). Oxidative stress-induced diseases and tea polyphenols. Oncotarget, 8(46), 81649-81661.
Nihal erol, T., Sari, F., Polat, G. & Sedat velioglu, Y. (2009). Antioxidant and antibacterial activities of various extracts and fractions of fresh tea leaves and green tea. GIDA Journal of Food, 5, 371- 378.
Ozkan, H., Gulluce, M., Adiguzel, A., Ozer, H., Sokmen, M., Sahin, F., Daferera, D. & Polissiou, M. (2007). Antimicrobial and antioxidant properties of the essential oils and methanol extract from Mentha longifolia L. ssp. Longifolia. Food Chemistry, 103(4),1449-1456.
Pandjaitan, N., Howard, L.R., Morelock, T. & Gil, M.I. (2005). Antioxidant capacity and phenolic content of spinach as affected by genetics and maturation, Journal of Agricultural and Food Chemistry, 53, 18 - 23.
Pimpinan, S., Chalat, S., Pimsiri, T., Chi-Ming, H. & Warangkana, S. (2020). Assessing Polyphenol Components and Antioxidant Activity during Fermented Assam Tea Ball Processing. Sustainability, 12(14), 5853.
Shi, Y., Hua, Y., Chao-Ling, W., Oliver, Y. U., Zheng, Z., Chang, J. J., Jun, S., Ye-Yun, L., Qi Chen, T. X. & Xiao-Chun, W. (2011). Deep sequencing of the Camellia sinensis transcriptome revealed candidate genes for major metabolic pathways of tea specific compounds. BMC Genomics, 12(131)
Soleymanian, Sh., Sadeghi, M., Alami, M. & Ghorbani, M. (2013). Determination of antiradical and antioxidant activities and flavonoid content in hawthorn fruit (Crataegus elbursensis). Iranian Journal of Nutrition Sciences & Food Technology, 8(1), 177- 185 [In Persian].
Somsong, P., Tiyayon, P. & Srichamnong, W. (2018). Antioxidant of green tea and pickle tea product, miang, from northern Thailand. Acta Horticulturae, 1210, 241–247.
Sun, L., Zhang, J., Lu, X., Zhang, L. & Zhang, Y. (2011). Evaluation to the antioxidant activity of total flavonoids extract from persimmon (Diospyros kaki L.) leaves. Food and Chemical Toxicology, 49, 2689-2696.6-
Sahreen, S., Rashid Khan, M. & Ali khan, R. (2010). Evaluation of antioxidant activities of various solvent extracts of Carissa opaca fruits. Food Chemistry, 122(4), 1205-1211.
Shaghaghi, M., Manzoori, J.L. & Jouyban, A. (2008). Determination of total phenols in tea infusions, tomato and apple juice by terbium sensitized fluorescence method as an alternative approach to the Folin-Ciocalteu spectrophotometric method. Food Chemistry, 108(2), 695-701 [In Persian].
Thea, A.E., Lloret, M. A., Brumovsky, L. A. & Schmalko, M. E. (2012). Differences in quality parameters between types of commercial tea from Argentina. International Journal of Food Studies, 2, 168-188.
Vignoli, J.A., Bassoli, D.G. & Benassi, M.T. (2011). Antioxidant activity, polyphenols, caffeine and melanoidins in soluble coffee: The influence of processing conditions and raw material. Food Chemistry, 123(4), 863-868.
Wu, C., Xu, H., Hertia, J. & Andlauer, W. (2012). Determination of catechins and flavonol glycosides in Chinese tea varieties. Food Chemistry, 132, 144–149.
Wang, D., Zhong, Y., Luo, X., Wu, S., Xiao, R. & Bao, W. (2011). Puerh black tea supplementation decreases quinocetone-induced ROS generation and oxidative DNA damage in Balb/c mice. Food and Chemical Toxicology, 49(2), 477-484.
Wojdylo, A., Oszmianski, J. & Czemerys, R. (2007). Antioxidant activity and phenolic compounds in 32 selected herbs. Food Chemistry, 105(3), 940-949.
Wesam, k., Servatyari, k., Behzadifar, M., Asadi-semami, M., Sadeghi, F., Nouri, B. & Zar Mazouni, H. (2017). Effective Medicinal Plant in Cancer Treatment, Part 2: Review Study. Journal of Evidence-Based, 22(4), 982-995.
Yogeshwer, Sh. & Madhulika, S. (2007). Cancer preventive properties of ginger: a brief review.
Food and Chemical Toxicology, 45, 683- 690.
Yokozawa, T., Nakagawa, T. & Kitani, K. (2002). Antioxidative activity of green tea polyphenol in cholesterol-fed rats. Journal of Agricultural and Food Chemistry, 50, 3549-3552.
Yadav, K.C., Ashok, P., Bishnu, B. Kh. & Devi, Sh. L. (2020). Phytochemicals and Quality of Green and Black Teas from Different Clones of Tea Plant. Journal of Food Quality, 1-13.
Zhaoming, Y., Yinzhao, Zh,, Yehui, D., Qinghua, Ch. A. & Fengna, L. (2020). Antioxidant mechanism of tea polyphenols and its impact on health benefits. Journal Homepage, (6),115-123.
Zuo, A.R., Dong, H.H., Yu, Y.Y., Shu, Q.L., Zheng, L.X. & Yu, X.Y. (2018). The anti tyrosinase and antioxidant activities of flavonoids dominated by the number and location of phenolic hydroxyl groups. Chinese Medicine, 13-51.