Publication: Iron-chelating and free-radical scavenging activities of microwave-processed green tea in iron overload
Issued Date
2006-07-01
Resource Type
ISSN
1532432X
03630269
03630269
Other identifier(s)
2-s2.0-33745519058
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Mahidol University
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SCOPUS
Bibliographic Citation
Hemoglobin. Vol.30, No.2 (2006), 311-327
Suggested Citation
Somdet Srichairatanakool, Sakaewan Ounjaijean, Chonthida Thephinlap, Udompun Khansuwan, Chada Phisalpong, Suthat Fucharoen Iron-chelating and free-radical scavenging activities of microwave-processed green tea in iron overload. Hemoglobin. Vol.30, No.2 (2006), 311-327. doi:10.1080/03630260600642666 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/23015
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Title
Iron-chelating and free-radical scavenging activities of microwave-processed green tea in iron overload
Abstract
Secondary iron overload is found in β-thalassemia (thal) patients because of increased dietary iron absorption and multiple blood transfusions. Excessive iron catalyzes free-radical generation, leading to oxidative damage and vital organ dysfunction. Non-transferrin-bound iron (NTBI) detected in thalassemic plasma is highly toxic and chelatable. Though used to treat iron overload, desferrioxamine (DFO) and deferiprone (L1) also have adverse effects. Green tea (GT) shows many pharmacological effects, particularly antioxidative and iron-chelating capacities. This study was performed to investigate the ability of GT extracts to reduce plasma NTBI concentration and oxidative stress in vitro. The Fe3+was found to bind to GT crude extract and form a complex. Green tea crude extract time- and dose-dependently decreased plasma NTBI concentration and counteracted the increase of oxidative stress in both Fe2+-EDTA-treated human plasma and erythrocytes. Green tea is a bifunctional natural product that could be relevant for management of iron overload and oxidative stress. Copyright © Taylor & Francis Group, LLC.