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Interaction between tea and DNA and effects of vitamin C and caffeine

Interaction between tea and DNA and effects of vitamin C and caffeine

Journal of Tea Science 19(2): 151-155

The interaction between tea and DNA and effects of vitamin C and caffeine were studied using a fluorescent EB (ethidium bromide) probe. The results showed that each kind of tea could decrease the fluorescence intensity, which was closely associated with TP (tea polyphenols) content. The effects of black tea were more obvious than those of green tea. Vitamin C and TP also showed synergistic action in lowering the fluorescence intensity of EB-DNA.

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