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Since ancient times, antipyretic, anti-inflammatory, antimicrobial and antioxidative properties of tea have been recognized. Black tea (Camellia sinensis) contains a variety of polyphenolic ingredients including the theaflavins (TF), thearubigins (TG) and catechins. Components from black tea have been accounted to play an important role in scavenging free radicals generated by mutagens and carcinogens...
Treatment of human leukemic cell lines HL-60 and K-562 with extracts of green and black tea and their polyphenols epigallocatechin gallate and theaflavins, respectively, showed a dose dependent inhibition of growth as a result of cytotoxicity and suppression of cell proliferation. Based on the IC 50 values obtained from cytotoxicity data it was clearly evident that black tea was as efficient...
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