Natural Antioxidants. I. Antioxidative Components of Tea Leaf (Thea sinensis L.)

HISAYUKI TANIZAWA; SHIZUO TODA; YASUYUKI SAZUKA; TOSHIO TANIYAMA; TERUAKI HAYASHI; SHIGERU ARICHI; YOSHIO TAKINO

doi:10.1248/cpb.32.2011

HISAYUKI TANIZAWA, SHIZUO TODA, YASUYUKI SAZUKA, TOSHIO TANIYAMA, TERUAKI HAYASHI, SHIGERU ARICHI, YOSHIO TAKINO

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Keywords: d-catechin

JOURNAL FREE ACCESS

1984 Volume 32 Issue 5 Pages 2011-2014

DOI https://doi.org/10.1248/cpb.32.2011

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Abstract

Antioxidative components in the leaves of green tea (Thea sinensis L.) were examined by using our evalution method based on the air oxidation of linoleic acid. l-Epicatechin showed the strongest activity, its 50% inhibitory concentration (IC₅₀ : 3.54×10^-3%) was nearly equal to that of butylated hydroxyanisole (BHA).

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