The antioxidant active components of rattan tea are mainly flavonoids, polysaccharides and polyphenols. Vine tea has more excellent and stable antioxidant activity than green tea. The vine tea extract showed obvious scavenging or inhibitory effects on DPPH, OH, and O2-, and the effects were all dose-dependent.
Antioxidant Active Ingredient of Vine Tea
1. Vine Tea Flavonoids
The main antioxidant active components in vine tea are myricetin and Dihydromyricetin (DMY) in vine tea flavonoids, which have different degrees of in vitro antioxidant effects. Among them, myricetin had the strongest scavenging effect on DPP and OH, and the erythrocyte hemolysis rate IC50 was ( 2.91±0.28) mg/L. DMY had the strongest scavenging effect on O2-, with IC50 of ( 3.88±0.99) mg/L.
The total flavonoids have good antioxidant and hypolipidemic effects, and can effectively inhibit liver steatosis. Studies have shown that it acts as an antioxidant and is closely related to lipid metabolism in the body. It regulates blood lipid metabolism and is closely related to blood lipids and related diseases.
2. Vine Tea Polysaccharide
Polysaccharides are also one of the important antioxidant active components in plants. Vine tea is rich in polysaccharides, and the total sugar content of old leaves reaches 13.12%.
Now vine tea polysaccharide has a certain reducing ability. Within a certain concentration range, it has significant in vitro anti-ROS ability and can inhibit the production of malondialdehyde (MDA) in mouse liver tissue and liver mitochondria. It also reduced erythrocyte-induced hemolysis and hepatic mitochondrial swelling, and significantly inhibited the production of MDA in liver tissue in mice.
3. Vine Tea Polyphenols
Polyphenols in plants also have good antioxidant activity. Vine tea is rich in polyphenols. The study found that the scavenging ability of vine tea polyphenols to OH and O2 under certain mass concentration conditions was stronger than that of VC.
Summary
At present, natural antioxidants include vitamins A, C, E, P, and polyphenols. Vine tea is rich in flavonoids, polyphenols, polysaccharides and other antioxidant active substances. And they have good resistance to superoxide anion. The full development and utilization of these antioxidant active substances and the development of new natural food antioxidants are of great significance for enriching the types of food additives and satisfying consumers' healthy pursuit of green natural products.