The Effects of Oxidation on the Antithrombotic Properties of Tea Lipids Against PAF, Thrombin, Collagen, and ADP
Tea provides health benefits, while oxidation is part of tea processing. The effect of oxidation on the antithrombotic properties of tea lipid extracts was evaluated for the first time. Total lipids (TL) extracted from fresh tea leaves and commercial tea powder, before and after 30−60 min...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/4/385 |
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| author | Alexandros Tsoupras Ronan Lordan Jack Harrington Rebecca Pienaar Karen Devaney Stephanie Heaney Anastasios Koidis Ioannis Zabetakis |
| author_facet | Alexandros Tsoupras Ronan Lordan Jack Harrington Rebecca Pienaar Karen Devaney Stephanie Heaney Anastasios Koidis Ioannis Zabetakis |
| author_sort | Alexandros Tsoupras |
| collection | DOAJ |
| description | Tea provides health benefits, while oxidation is part of tea processing. The effect of oxidation on the antithrombotic properties of tea lipid extracts was evaluated for the first time. Total lipids (TL) extracted from fresh tea leaves and commercial tea powder, before and after 30−60 min of oxidation, were further fractionated into neutral lipids (NL) and polar lipids (PL). The antithrombotic bioactivities of tea TL, PL, and NL were assessed in human platelets against the inflammatory mediator platelet-activating factor. PL were further assessed against thrombin, collagen, and adenosine diphosphate, while their fatty acid composition was evaluated by GC-MS. PL exhibited the strongest antithrombotic effects against all platelet agonists and were rich in omega-3 polyunsaturated (ω3 PUFA) and monounsaturated (MUFA) fatty acids. A decline was observed in the antithrombotic activities, against all platelet agonists tested, for PL after 60 min of oxidation, and on their MUFA content, while their overall ω3 PUFA content and ω6/ω3 ratio remained unaffected. A synergistic effect between tea phenolic compounds and PL protects them against oxidation, which seems to be the rational for retaining the antithrombotic biofunctionalities of PL at a considerable favorable cardioprotective level, even after 60 min of tea oxidation. More studies are required to elucidate the mechanisms of the favorable synergism in tea PL extracts. |
| first_indexed | 2024-12-22T20:05:49Z |
| format | Article |
| id | doaj.art-642ec4716bdb4bc2bbe499b7b03ebfb3 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-12-22T20:05:49Z |
| publishDate | 2020-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-642ec4716bdb4bc2bbe499b7b03ebfb32022-12-21T18:14:09ZengMDPI AGFoods2304-81582020-03-019438510.3390/foods9040385foods9040385The Effects of Oxidation on the Antithrombotic Properties of Tea Lipids Against PAF, Thrombin, Collagen, and ADPAlexandros Tsoupras0Ronan Lordan1Jack Harrington2Rebecca Pienaar3Karen Devaney4Stephanie Heaney5Anastasios Koidis6Ioannis Zabetakis7Department of Biological Sciences, University of Limerick, V94 T9PX Limerick, IrelandDepartment of Biological Sciences, University of Limerick, V94 T9PX Limerick, IrelandDepartment of Biological Sciences, University of Limerick, V94 T9PX Limerick, IrelandDepartment of Biological Sciences, University of Limerick, V94 T9PX Limerick, IrelandDepartment of Biological Sciences, University of Limerick, V94 T9PX Limerick, IrelandInstitute for Global Food Security, Queen’s University Belfast, BT9 5BN Belfast, Northern IrelandInstitute for Global Food Security, Queen’s University Belfast, BT9 5BN Belfast, Northern IrelandDepartment of Biological Sciences, University of Limerick, V94 T9PX Limerick, IrelandTea provides health benefits, while oxidation is part of tea processing. The effect of oxidation on the antithrombotic properties of tea lipid extracts was evaluated for the first time. Total lipids (TL) extracted from fresh tea leaves and commercial tea powder, before and after 30−60 min of oxidation, were further fractionated into neutral lipids (NL) and polar lipids (PL). The antithrombotic bioactivities of tea TL, PL, and NL were assessed in human platelets against the inflammatory mediator platelet-activating factor. PL were further assessed against thrombin, collagen, and adenosine diphosphate, while their fatty acid composition was evaluated by GC-MS. PL exhibited the strongest antithrombotic effects against all platelet agonists and were rich in omega-3 polyunsaturated (ω3 PUFA) and monounsaturated (MUFA) fatty acids. A decline was observed in the antithrombotic activities, against all platelet agonists tested, for PL after 60 min of oxidation, and on their MUFA content, while their overall ω3 PUFA content and ω6/ω3 ratio remained unaffected. A synergistic effect between tea phenolic compounds and PL protects them against oxidation, which seems to be the rational for retaining the antithrombotic biofunctionalities of PL at a considerable favorable cardioprotective level, even after 60 min of tea oxidation. More studies are required to elucidate the mechanisms of the favorable synergism in tea PL extracts.https://www.mdpi.com/2304-8158/9/4/385teacardiovascular diseasespafpolar lipidsplatelet aggregationpufamufa |
| spellingShingle | Alexandros Tsoupras Ronan Lordan Jack Harrington Rebecca Pienaar Karen Devaney Stephanie Heaney Anastasios Koidis Ioannis Zabetakis The Effects of Oxidation on the Antithrombotic Properties of Tea Lipids Against PAF, Thrombin, Collagen, and ADP Foods tea cardiovascular diseases paf polar lipids platelet aggregation pufa mufa |
| title | The Effects of Oxidation on the Antithrombotic Properties of Tea Lipids Against PAF, Thrombin, Collagen, and ADP |
| title_full | The Effects of Oxidation on the Antithrombotic Properties of Tea Lipids Against PAF, Thrombin, Collagen, and ADP |
| title_fullStr | The Effects of Oxidation on the Antithrombotic Properties of Tea Lipids Against PAF, Thrombin, Collagen, and ADP |
| title_full_unstemmed | The Effects of Oxidation on the Antithrombotic Properties of Tea Lipids Against PAF, Thrombin, Collagen, and ADP |
| title_short | The Effects of Oxidation on the Antithrombotic Properties of Tea Lipids Against PAF, Thrombin, Collagen, and ADP |
| title_sort | effects of oxidation on the antithrombotic properties of tea lipids against paf thrombin collagen and adp |
| topic | tea cardiovascular diseases paf polar lipids platelet aggregation pufa mufa |
| url | https://www.mdpi.com/2304-8158/9/4/385 |
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