Formation of persistent free radicals from epigallocatechin Gallate in tea processing and their implications on DNA damage and cell cytotoxicity.
Food Chem
; 458: 140241, 2024 Nov 15.
Article
in En
| MEDLINE
| ID: mdl-38944926
ABSTRACT
Tea is widely consumed in both beverages and food. Epigallocatechin gallate (EGCG) is the most crucial active ingredient in tea. Currently, knowledges on transformation processes of EGCG during tea processing are lacking. Understanding the chemical reactions of EGCG and its products during tea processing is important for assessing the safety of tea-containing food. Here, we revealed the formation of persistent free radicals (PFRs) from EGCG under the influence of heating and light irradiation, which was substantiated with evidence. These PFRs exhibited stability for >30 min in simulated gastric fluid. Furthermore, we observed potential effects of these PFRs on DNA damage and cell cytotoxicity in vitro. By combining electron paramagnetic resonance spectrometer with Fourier transform ion cyclotron resonance mass spectrometry, we elucidated the pathways involved in free radical formation. These findings are expected to contribute to a comprehensive understanding of free radical chemistry in tea-containing food.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Tea
/
DNA Damage
/
Catechin
Limits:
Humans
Language:
En
Journal:
Food Chem
/
Food chem
/
Food chemistry
Year:
2024
Document type:
Article
Affiliation country:
China
Country of publication:
United kingdom