Journal Article

Antimutagenicity and catechin content of soluble instant teas

Anne Constable, Natacha Varga, Janique Richoz and Richard H. Stadler

in Mutagenesis

Published on behalf of United Kingdom Environmental Mutagen Society

Volume 11, issue 2, pages 189-194
Published in print March 1996 | ISSN: 0267-8357
e-ISSN: 1464-3804 | DOI: http://dx.doi.org/10.1093/mutage/11.2.189
Antimutagenicity and catechin content of soluble instant teas

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The antimutagenic properties of soluble instant teas were examined using the bacterial Ames assay. Inhibition of the numbers of revertants induced from a number of known mutagens indicates that aqueous extracts of instant teas have antimutagenic activity and antioxidative properties, and can inhibit nitrosation reactions. Despite a significant reduction in the amounts of major green tea catechins, quantified using reversed-phase HPLC with electrochemical detection, no differences in antimutagenicity were observed between the instant teas, a black fermented tea and a green tea. Oxidation of polyphenolic compounds which occurs during the production of instant tea does not therefore decrease the antioxidant, free radical scavenging and antimutagenic properties. This suggests that catechins are not the only compounds responsible for the protective effects of teas.

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Subjects: Clinical Cytogenetics and Molecular Genetics ; Genetics and Genomics

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