Antioxidant and Anti-Inflamatory Effects and Mechanisms of Green Tea in Vitro in Vascular Epithelial Cells
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In the human body there are free radicals present which have one or many unpaired or lone electrons. These electrons are reactive and have the capability to cause damage to tissues if left in their unstable state. In order to counteract these free radicals there are antioxidants which seek out the free radicals and bind to them, creating a stable state and preventing the formation of a reactive oxygen species. Antioxidants are made by the body’s natural biological systems as well as acquired through the diet. Ideally these two groups, antioxidants and reactive oxygen species (ROS), are kept in a balance amongst the body’s biological systems but when the balance is skewed and there are ROS in excess antioxidants, oxidative stress occurs. This stress can cause severe damage to body tissues. For this experiment it is essential to note what oxidative stress means for vascular epithelial cells. The oxidative stress on the lipids in the vascular cell walls leads to a form of heart disease called atherosclerosis or hardening of the arteries. It is also important to note that there is evidence to suggest that adequate amounts of antioxidants from the diet have been found to slow this disease process down and in some cases actually prevented it. In the United States cardiovascular disease is the number one killer for both men and women, thus the research in this field of study is vital. One of the dietary choices that have decreased the oxidative stress is the consumption of plant phenols specifically through tea.
Hasan, Abida (2011). Antioxidant and Anti-Inflamatory Effects and Mechanisms of Green Tea in Vitro in Vascular Epithelial Cells. Available electronically from