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Protective effect of white tea extract against acute oxidative injury caused by adriamycin in different tissues
dc.contributor.author | Espinosa, Cristóbal |
dc.contributor.author | López Jiménez, Jose Angel |
dc.contributor.author | Cabrera, Lorena |
dc.contributor.author | Larque, Elvira |
dc.contributor.author | Almajano Pablos, María Pilar |
dc.contributor.author | Arnao, Marino B. |
dc.contributor.author | Zamora, Salvador |
dc.contributor.author | Pérez Llamas, Francisca |
dc.contributor.other | Universitat Politècnica de Catalunya. Departament d'Enginyeria Química |
dc.date.accessioned | 2013-11-15T10:29:34Z |
dc.date.created | 2012-10-15 |
dc.date.issued | 2012-10-15 |
dc.identifier.citation | Espinosa, C. [et al.]. Protective effect of white tea extract against acute oxidative injury caused by adriamycin in different tissues. "Food chemistry", 15 Octubre 2012, vol. 134, núm. 4, p. 1780-1785. |
dc.identifier.issn | 0308-8146 |
dc.identifier.uri | http://hdl.handle.net/2117/20618 |
dc.description.abstract | Adriamycin (ADR) is an anticancer agent that increases oxidative stress in cells. We evaluated the protective effect of the long term consumption of white tea at two different doses against this drug. For this purpose rats were given distilled water (controls), 0.15 mg (Dose 1) or 0.45 mg (Dose 2) of solid tea extract/kg body weight for 12 months. All the animals received an injection of ADR, except half of the control group, which were given an injection of saline solution. This gave four experimental groups: Control (C), C + ADR, Dose 1 + ADR, and Dose 2 + ADR. The antioxidant activity (in liver, heart and brain microsomes) was analysed. White tea consumption for 12 months, at a non-pharmacological dose, reversed the oxidative damage caused by ADR, on both protein and lipid levels in all three organs. The heart recovered its antioxidant activity only at the highest dose of tea. |
dc.format.extent | 6 p. |
dc.language.iso | eng |
dc.rights | Attribution-NonCommercial-NoDerivs 3.0 Spain |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/es/ |
dc.subject | Àrees temàtiques de la UPC::Enginyeria agroalimentària |
dc.subject.lcsh | Antioxidants |
dc.title | Protective effect of white tea extract against acute oxidative injury caused by adriamycin in different tissues |
dc.type | Article |
dc.subject.lemac | Te negre |
dc.subject.lemac | Antioxidants |
dc.contributor.group | Universitat Politècnica de Catalunya. ENGIBIO - Enginyeria i Biotecnologia |
dc.identifier.doi | 10.1016/j.foodchem.2012.03.083 |
dc.description.peerreviewed | Peer Reviewed |
dc.rights.access | Restricted access - publisher's policy |
local.identifier.drac | 12827870 |
dc.description.version | Postprint (published version) |
dc.date.lift | 10000-01-01 |
local.citation.author | Espinosa, C.; López, J.; Cabrera, L.; Larque, E.; Almajano, M.P.; Arnao, M.; Zamora, S.; Pérez, F. |
local.citation.publicationName | Food chemistry |
local.citation.volume | 134 |
local.citation.number | 4 |
local.citation.startingPage | 1780 |
local.citation.endingPage | 1785 |
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