Antioxidant activity of Camellia sinensis leaves

All beneficial effects of tea have been attributed to the strong anti-oxidative activity due to phenolic compounds catechins which protect the body from damage caused by free radical-induced oxidative stress (Jang et al., 2007). Carotenoids, flavonoids, cinnamic acids, benzoic acids, folic acid, ascorbic acid, tocopherols, tocotrienols are some of the antioxidants produced by the plant for their sustenance (Bajpai et al., 2005). The oxidization process modifies the type and total level of flavonoids present but not their overall antioxidant activity (Kaneria et al., 2009). Antioxidants found in both green and black tea may have a protective role to play in certain conditions such as in cancer, cardiovascular disease, neurodegenerative diseases and in the aging process (Sarkar 2001; Zhong, 2001). Antioxidant defense systems consist of enzymatic superoxide dismutase, catalase, glutathione, peroxidase (Thangapazham et al., 2007). ISSN: 2319-7706 Volume 2 Number 5 (2013) pp. 40-46 http://www.ijcmas.com