TU Graz Green tea keeps you young

Cause of antioxidant effects of green tea researched by Graz scientists

19/12/2014

Green tea contains large amounts of so-called polyphenols, whose antioxidant effects have been known for some time. Antioxidants do away with free radicals in the body, which otherwise attack proteins or DNA, for example. Researchers at Graz University of Technology have now discovered the cause of the highly antioxidant effect of green tea: According to the study, antioxidants not only have one but several active independent centers, as previously thought. Their results published the researchers in the journal „applied Chemistry“.

Antioxidants in green tea have a cell-protecting effect
Free radicals are caused by the natural metabolism in every cell of the body. These are molecules with an unpaired electron that are very reactive. „To reoccupy the missing part in their chemical structure, they use other molecules - which in turn become a free radical. For example, they attack proteins or the DNA and can cause irreversible damage“, informs TU Graz in a communication. „By contrast, so-called antioxidants act. These may be the body's own enzymes, but also added vitamins and botanicals. Polyphenols, which occur for example in high concentration in green tea, have been proven to have such antioxidant properties.“

To investigate the cause of the antioxidant effect, the researchers used EPR spectroscopy. They were thus able to observe the mechanisms of action of antioxidants at a molecular level within short time scales in real time. „So far, the antioxidant properties of green tea have mainly been evaluated quantitatively, with measurements in the minute range. However, the really crucial processes happen at much shorter timescales at the molecular level“, reports Georg Gescheidt-Demner from the Institute of Physical and Theoretical Chemistry of Graz University of Technology.

Green tea antioxidant polyphenols may be of interest to anti-aging products
„The green tea polyphenols do not have one, but several active centers, as previously thought. These independently transfer hydrogen atoms to free radicals and convert them into harmless molecules“, so the expert.

The findings could be particularly interesting in terms of anti-aging. „This research result may stimulate the development of active substances for antioxidants - keyword anti-aging products“, Explains Gescheidt-Demner. In the future, the researchers also want to investigate other polyphenols, such as resveratrol occurring in red wine, with regard to their antioxidant effect. (Ag)