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Antioxidants 2014, 3(3), 559-568; doi:10.3390/antiox3030559

Kinetics and Mechanistic Studies on the Reaction between Cytochrome c and Tea Catechins

Department of Chemistry and Biochemistry, Kettering University, 1700 University Ave, Flint, MI 48504, USA
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Received: 23 April 2014 / Revised: 20 May 2014 / Accepted: 22 May 2014 / Published: 19 August 2014
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Abstract

Green tea is characterized by the presence of an abundance of polyphenolic compounds, also known as catechins, including epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (EGC) and epigallocatechin gallate (EGCG). In addition to being a popular beverage, tea consumption has been suggested as a mean of chemoprevention. However, its mode of action is unclear. It was discovered that tea catechins can react with cytochrome c. When oxidized cytochrome c was mixed with catechins commonly found in green tea under non-steady-state conditions, a reduction of cytochrome c was observed. The reaction rate of the catechins was dependent on the pH and the nature of the catechin. The pseudo-first order rate constant obtained increased in the order of EC < ECG < EGC < EGCG, which is consistent with previously reported superoxide reduction activities and Cu2+ reduction activities of tea catechins.
Keywords: cytochrome c; catechins; kinetics; mechanistic studies; antioxidant; chemo-preventive cytochrome c; catechins; kinetics; mechanistic studies; antioxidant; chemo-preventive
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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MDPI and ACS Style

Wang, L.; Santos, E.; Schenk, D.; Rabago-Smith, M. Kinetics and Mechanistic Studies on the Reaction between Cytochrome c and Tea Catechins. Antioxidants 2014, 3, 559-568.

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