Título:	Effects of maté tea intake on ex Vivo LDL peroxidation induced by three different pathways.
Autoria:	MATSUMOTO, R. L. T. MENDONCA, S. OLIVEIRA, D. M. de SOUZA, M. F. BASTOS, D. H. M
Afiliação:	RUTH LOBATO T. MATSUMOTO, UNIVERSIDADE DE SÃO PAULO; SIMONE MENDONCA, CNPAE; DANIELA MOURA DE OLIVEIRA, UNIVERSIDADE DE SÃO PAULO; MARINA F. SOUZA, UNIVERSIDADE DE SÃO PAULO; DEBORAH MARKOWICZ BASTOS, UNIVERSIDADE DE SÃO PAULO.
Ano de publicação:	2009
Referência:	Nutrients, v. 1, p. 18-29, 2009.
Conteúdo:	Yerba maté (Ilex paraguariensis) is a native South America plant widely consumed as different beverages. Yerba maté leaves contains high concentrations of polyphenols that are responsible for its high in vitro and in vivo antioxidant activity. The in vivo antioxidant properties vis a vis LDL particles has not yet been studied for maté tea, the roasted yerba maté product. The aim of this study was to evaluate the antioxidant activity of maté tea ingestion ex vivo on human LDL. Fasting peripheral venous blood samples of healthy women were taken in three different times: before drinking the tea, one hour later and after one week (7 days) of daily consumption of maté tea. The isolated LDL was oxidized by three different pathways [copper (CuSO4), lipoxygenase and peroxynitrite (SIN-1)]. Conjugated dienes and structural modifications on LDL were evaluated. Ingestion of maté tea increased LDL resistance towards ex vivo copper oxidation, but did not alter the peroxidation pattern when SIN-1 or lipoxygenase were used as oxidants.
Thesagro:	Antioxidante Ilex Paraguariensis
Palavras-chave:	Compostos fenólicos Peroxidação lipídica
Tipo do material:	Artigo de periódico
Acesso:	openAccess
Aparece nas coleções:	Artigo em periódico indexado (CNPAE)