Leading Edge Antioxidants Research by Harold V. Panglossi
By Harold V. Panglossi
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August, D. , and Yang, C. S. (2001). Effects of purified green and black tea polyphenols on cyclooxygenase- and lipoxygenasedependent metabolism of arachidonic acid in human colon mucosa and colon tumor tissues. Biochem. , 62, 1175-83. , Sundari, C. , Rao, S. , Kulkarni, A. , and Balasubramanian, D. (2001). Antioxidant properties of green and black tea, and their potential ability to retard the progression of eye lens cataract. Exp. , 73, 393401.  Jovanovic, S. , and Simic, M. C. (1997). Antioxidant potential of theaflavins.
Increase in free iron (II) ions that catalyze free radical reactions leads to rise in the levels of reactive oxygen species observed in ethanol intoxication. In addition increased generation of oxygen- and ethanol-derived free radicals has been observed at the microsomal level especially through the intervention of the ethanol-inducible cytochrome P450 isoform . Decrease in antioxidant status found during ethanol intoxication additionally indicates presence of oxidative stress . The oxidative stress may be counteracted by improving antioxidative abilities of the organism, among others by application of antioxidative exogenous substances.
Clin. Res. , 17, 327-365. , and Farbiszewski, R. (2002). Green tea as a potent antioxidant in alcohol intoxication. Add. , 7, 307-314.  Yang, C. S. (1999). Tea and health. Nutrition, 15, 946-949.  Leung, L. , and Chen, Z. Y. (2001). Theaflavins in black tea and catechins in green tea are equally effective antioxidants. J. , 131, 2248-2251. , and Tomita, S. (1994). Antioxidative effects of black tea theaflavins and thearubigin on lipid perioxidation of rat liver homogenates induced by tert-butyl hydroperoxide.