Green tea component

PASCHKA A G, BUTLER R and YOUNG c Y (1998) luductiou of apoptosis in prostate cancer cell lines by the green tea component, (-)-epigallocatechin-3-gallate . Cancer Lett, 130, 1-7. 

Kakuda, T. 2002. Neuroprotective effects of the green tea components theanine and catechins. Biol. Pharm. Bull. 25 1513-18. 

Sugiyama, T. and Sadzuka, Y. 1998. Enhancing effects of green tea components on the anti-tumor activity of adriamycin against M5076 ovarian sarcoma. Cancer Lett. 133 19-26. 

Table IX. Extraction of Green Tea Component with CSE and Cellulase...

Another study (Valcic et al., 1996) showed the inhibitory effect of six green tea catechins on the growth of four selected human tumor cell lines (MCF-7 breast carcinoma, HT-29 colon carcinoma, A-427 lung carcinoma, and UACC-375 melanoma). EGCG was the most potent of the seven green tea components against three out of the four cell lines (i.e., MCF-7 breast cancer, HT-29 colon cancer, and UACC-375 melanoma). 

Klaunig, J.E., Chemopreventive effects of green tea components on hepatic carcinogenesis. Preventive Med., 21, 510-519, 1992. 

Table I. Effect of Tea and Green Tea Component on LDH Leakage from LLC-PKi Cells Subjected to Hypoxia-Reoxygenation...

NWUHA v (2000) Novel studies on membrane extraction of bioactive components of green tea in organic solvents part I , J Food Engineering, 44 (4), 233-8. 

WANG H, PROVAN G J and HELLIWELL K (2001) Catechin, the principle bioactive compounds in green tea, and their interactions with food components , in Proc of Eur Conf on Bioactive Compounds in Plant Foods - Health effects and Perspectives for the Food Industry, 26-28 April, 2001, Tenerife, Spain, 221-2. 

The GIT supplements the kidney in the elimination of wastes and toxins. The P-glycoprotein of enterocytes, which is implicated in multi-drug resistance, plays a critical role. This export carrier exhibits varying responses to the different polyphenols present in green tea (Wang et al, 2002), and is inhibited by one or more components of grapefruit juice (Wagner et al, 2001). It is... 

Because of the presence of unoxidized catechins, green tea beverage is yellow-green in color and more astringent than black tea. While many of the components of black-tea aroma are represented in green tea, their relative proportions differ. 

Zhao W, Yang R, Wang M and Lu R. 2009. Effects of pulsed electric fields on bioactive components, colour and flavour of green tea infusions. Int J Food Sci Technol 44 312-321. 

Miketova, P. et al., Tandem mass spectrometry studies of green tea catechins. Identification of three minor components in the polyphenolic extract of green tea, J. Mass Spectrom., 35, 860, 2000. 

Guo Q, Zhao B, Li M, Shen S, Xin W. 1996. Studies on protective mechanisms of four components of green tea polyphenols against lipid peroxidation in synaptosomes. Biochim Biophys Acta 1304 210-222. 

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