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Inhibition of free radical induced oxidative hemolysis of red blood cells by green tea polyphenols

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Chinese Science Bulletin

Abstract

Thein vitro oxidative hemolysis of human red blood cells (RBC) was used as a model to study the free radical induced damage of biological membranes and the inhibitory effect of natural antioxidants. The hemolysis was induced by a water-soluble free radical initiator 2,2′-azo(2-asmidinopropane) dihydrochloride (AAPH) and inhibited by the principal polyphenolic components extracted from green tea leaves, i.e. (-)-epicatechin (EC), (-)-epigallocatechin (EGC), (-)-epicatechin gallate (ECG), (-)-epigallocatechin gallate (EGCG) and gallic acid (GA). Addition of AAPH at 37°C caused fast hemolysis after a short period of inhibition period, while addition of the green tea polyphenols efficiently suppressed the hemolysis in the activity sequence of EGCG > EGC> ECG ≈EC>GA, demonstrating that these green tea polyphenols are effective antioxidants which could protect biological membranes from free radical induced oxidative damage.

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Authors and Affiliations

  1. State Key Laboratory of Applied Organic Chemistry, Lanzhou University, 730000, Lanzhou, China

    Lanping Ma, Zaiqun Liu, Bo Zhou, Li Yang & Zhongli Liu

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  1. Lanping Ma
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  2. Zaiqun Liu
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  3. Bo Zhou
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  4. Li Yang
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  5. Zhongli Liu
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Correspondence to Zhongli Liu.

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Ma, L., Liu, Z., Zhou, B. et al. Inhibition of free radical induced oxidative hemolysis of red blood cells by green tea polyphenols. Chin.Sci.Bull. 45, 2052–2056 (2000). https://doi.org/10.1007/BF03183525

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  • DOI: https://doi.org/10.1007/BF03183525

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