Protecting effect of a green tea percolate and its main constituents against gamma ray-induced scission of DNA

Abstract

Gamma ray-induced scission of puC18 plasmid DNA prepared from E. coli was examined in the presence of a green tea percolate and its main constituents, l-ascorbic acid (used as the sodium salt) and (–)-epigallocatechin gallate. Each of these showed a protecting effect against DNA scission. The relationship between the protecting effect against DNA scission and the scavenging effect of the hydroxyl radical was examined, and is discussed from the viewpoint of interaction with DNA. © 1996, Taylor & Francis Group, LLC. All rights reserved.