Semester
Summer
Date of Graduation
2001
Document Type
Thesis
Degree Type
MS
College
Davis College of Agriculture, Natural Resources and Design
Department
Biochemistry
Committee Chair
Knox Van Dyke.
Abstract
Green tea is a complex mixture containing several major potent antioxidants e.g., flavins and/or polyphenols. These antioxidants in green tea may react directly or indirectly with strong oxidizers e.g. peroxynitrite or its constituents (superoxide or nitric oxide). Green tea antioxidants can destroy the oxidants. Based on a simple chemical interaction of peroxynitrite (OONO-) and luminol, blue light is produced upon oxidation. It was shown that green tea and constituents have light inhibitory capabilities. In order to show the possible beneficial effects of green tea with DNA, plasmids were chosen to determine whether or not green tea was also capable of preventing oxidative based damage (mutations). It can be deduced that there are multiple levels of antioxidative protection. First, antioxidants can destroy the pieces of peroxynitrite (·O2 and ·NO), protect from peroxynitrite itself, or protect from the damage caused to DNA by peroxynitrite.
Recommended Citation
McConnell, Paul Stout, "Green tea antioxidants inhibition of oxidation and mutation" (2001). Graduate Theses, Dissertations, and Problem Reports. 1297.
https://researchrepository.wvu.edu/etd/1297