Antioxidant effects of Phyllanthus niruri tea on healthy subjects

作者：Colpo Elisangela; Vilanova Carlos D D A; Pereira Romaiana P; Reetz Luis Gustavo B; Ohveira Liliane; Farias Iria L G; Boligon Aline A; Athayde Margareth L; Rocha Joao Batista T^*

来源：Asian Pacific Journal of Tropical Medicine, 2014, 7(2): 113-118.

DOI：10.1016/S1995-7645(14)60005-5

• Antioxidants
• Polyphenols
• Phyllanthus niruri
• Human
• Ascorbic acid
• Gallic acid

Objective: To investigate the potential antioxidant effects of Phyllanthus niruri (P. niruri, Euphorbiaceae) tea on healthy subjects. Methods: Five non-smoking, male healthy volunteers, 20 to 31 years old, were enrolled. Each subject was treated twice, following a randomized crossover fashion regarding the ingestion of P. niruri infusion (5 g/750 mL) (tea group) or 750 mL of water (control group). Fasting venous blood samples were collected prior to and at 1, 2 and 4 Ii after infusion drinking. Samples were tested for plasmatic gallic acid and ascorbic acid levels, erythrocytic catalase and superoxide dismutase activities, and intracellular DCFH fluorescence in granulocytes, monocytes and lymphocytes. Results: Catalase and superoxide dismutase activities were not altered by tea ingestion. Plasma levels of gallic acid were significantly increased at 1, 2 and 4 h after P. niruri ingestion and plasma ascorbic acid at 1 h after P. niruri ingestion. Conclusions: Ingestion of P. niruri tea is associated with a slight increase in antioxidant markers in human blood (ascorbic acid and gallic acid), which may contribute to its pharmacological effects.

• 出版日期2014-2