Comparative Study on Antimutagenic and in vitro Anticancer Activities between Two Kinds of White Tea and Green Tea

doi:10.7506/spkx1002-6630-200911055

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (11): 243-245.doi: 10.7506/spkx1002-6630-200911055

Previous Articles Next Articles

Comparative Study on Antimutagenic and in vitro Anticancer Activities between Two Kinds of White Tea and Green Tea

WANG Gang1，ZHAO Xin2

(1. College of Chemistry and Chemical Engineering, Chongqing University, Chongqing 400030, China；
2. Department of Food Science and Nutrition, Pusan National University, Pusan 609-735, Korea)

Received:2008-10-14 Revised:2009-01-10 Online:2009-06-01 Published:2010-12-29
Contact: WANG Gang1 E-mail:beidao2008@163.com

Abstract

Abstract:

Antimutagenic and antitumor effects of two kinds of green tea and white tea products were investigated by Ames test and MTT assay, respectively. Ethanolic extract of white tea displayed significantly higher antimutagenicity against Nmethyl- N'-nitro-N-nitrosoguanidine (MNNG)-induced mutation of nutrient deficiency strain TA100 of Salmonella typhimurium than that of green tea at 1.25 mg/disc and 2.5 mg/disc. At the concentration of 400 μg/ml, Baimudan white tea and Baihaoyinzhen white tea showed better inhibitory effects against the growth of AGS and HT-29 cancer cells than Longjing green tea and Yunwu green tea. These results suggest that the antimutagenic and anticancer effects of white tea are higher than those of green tea.

Key words: white tea, green tea, antimutagenicity, in vitro anticancer

CLC Number:

TS272.5

WANG Gang1，ZHAO Xin2. Comparative Study on Antimutagenic and in vitro Anticancer Activities between Two Kinds of White Tea and Green Tea[J]. FOOD SCIENCE, 2009, 30(11): 243-245.

[1]	ZHANG Minglu, HUANG Congwei, LI Like, XIAO Yixuan, YU Haiyou, ZHAO Tairan, YIN Jie. Geographical Origin Traceability of Green Tea from Fanjing Mountain Area, Tongren, Guizhou [J]. FOOD SCIENCE, 2021, 42(8): 299-304.
[2]	ZHANG Yuan, JIA Jingxian, ZHENG He, DING Wenqi, YANG Ruining. Green Synthesis of Gold Nanoparticles Using Green Tea Extract and Their Application for Colorimetric Analysis of Vitamin C [J]. FOOD SCIENCE, 2021, 42(4): 107-114.
[3]	WANG Mengqi, ZHU Yin, ZHANG Yue, SHI Jiang, LIN Zhi, LÜ Haipeng. Analysis of Differential Non-volatile Chemical Compounds between Green Teas with Refreshing Aroma and Chestnut-like Aroma [J]. FOOD SCIENCE, 2021, 42(14): 151-158.
[4]	WANG Huajie, HUA Jinjie, YU Qinyan, JIANG Yongwen, WANG Jinjin, YANG Yanqin, DENG Yuliang, YUAN Haibo. Effects of Fixation Methods on the Formation of the Chestnut-like Aroma of Green Tea Analyzed by Infrared-assisted Extraction Coupled to Headspace Solid-phase Microextraction Combined with Gas Chromatography-Mass Spectrometry [J]. FOOD SCIENCE, 2021, 42(14): 209-217.
[5]	TIAN Tian, WEI Jinjian, WEN Jinhua, ZENG Xianglin. Seasonal Variability of Aroma Components of Lingyun Pekoe Green Tea [J]. FOOD SCIENCE, 2020, 41(22): 252-259.
[6]	ZHANG Mingming, YIN Hongxu, DENG Yuliang, YAO Yuefeng, JIANG Yongwen, HUA Jinjie, YUAN Haibo, YANG Yanqin. Analysis of Key Odorants Responsible for Different Chestnut-Like Aromas of Green Teas Based on Headspace Solid-Phase Microextraction Coupled with Comprehensive Two-Dimensional Gas Chromatography Time-of-Flight Mass Spectrometry and Odor Activity Value [J]. FOOD SCIENCE, 2020, 41(2): 244-252.
[7]	PENG Yingqi, YUAN Dongyin, LIN Ling, GONG Zhihua, SUN Hongbo, WANG Heng, WANG Songbai, XIAO Wenjun. Influence of Epigallocatechin Gallate on the Regulation Effect of L-Theanine on Serum and Intestinal Free Amino Acids in Mice [J]. FOOD SCIENCE, 2020, 41(19): 154-160.
[8]	GUO Li, YU Fanglin, ZHAO Feng, ZHANG Yue, ZHU Yin, DAI Weidong, DONG Chunwang, LIN Zhi. Correlation of Physical Properties of Granular Green Tea with Its Appearance Quality [J]. FOOD SCIENCE, 2020, 41(19): 25-30.
[9]	ZHANG Mingming, JIANG Yongwen, HUA Jinjie, WANG Jinjin, YUAN Haibo, YANG Yanqin. Effect of Drying Methods on Chestnut-Like Aroma of Green Tea [J]. FOOD SCIENCE, 2020, 41(15): 115-123.
[10]	LI Xinlei, YU Xiaomin, LIN Jun, ZHAO Xiaoman, ZHANG Yan, LIN Hongzheng, HAO Zhilong, JIN Xinyi. Comparative Metabolite Characteristics of White Tea with Green Tea, Oolong Tea and Black Tea Based on Non-targeted Metabolomics Approach [J]. FOOD SCIENCE, 2020, 41(12): 197-203.
[11]	YAN Han, ZHU Yin, MU Bing, Lü Haipeng, KANG Suyoung, ZHANG Yue, LIN Zhi. Enantiomeric Distribution of Volatile Terpenoids in Different Types of Fuding White Teas [J]. FOOD SCIENCE, 2019, 40(24): 193-200.
[12]	YE Qingqing, LIU Panpan, WANG Fang, WANG Jieqiong, XU Yongquan, YIN Junfeng, ZENG Liang. Differences in Taste Characteristics of Sugar-Free Green Tea Beverages from Different Producing Areas [J]. FOOD SCIENCE, 2019, 40(19): 23-31.
[13]	XU Wei, PENG Yingqi, ZHANG Tuo, KONG Yingying, XIAO Wenjun. Dynamic Change of Major Taste Substances during Green Tea Processing and Its Impact on Green Tea Quality [J]. FOOD SCIENCE, 2019, 40(11): 36-41.
[14]	MA Linlong, LIU Yanli, CAO Dan, GONG Ziming, LIU Panpan, JIN Xiaofang. Analysis of Aroma Components of Green Teas Made from Leaves of High-Quality Tea Strains in Hubei Province [J]. FOOD SCIENCE, 2019, 40(10): 251-256.
[15]	ZHENG Li, HOU Caiyun, REN Fazheng. Anti-obesity Efficacy of Extracts from Several Kinds of Tea in High-Fat Diet-Induced Obese Mice [J]. FOOD SCIENCE, 2018, 39(17): 192-199.

Comparative Study on Antimutagenic and in vitro Anticancer Activities between Two Kinds of White Tea and Green Tea

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments