{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,14]],"date-time":"2026-02-14T02:44:01Z","timestamp":1771037041240,"version":"3.50.1"},"reference-count":60,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2020,9,25]],"date-time":"2020-09-25T00:00:00Z","timestamp":1600992000000},"content-version":"vor","delay-in-days":268,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/100010897","name":"Newton Fund","doi-asserted-by":"publisher","id":[{"id":"10.13039\/100010897","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100004396","name":"Thailand Research Fund","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100004396","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["BioMed Research International"],"published-print":{"date-parts":[[2020,1]]},"abstract":"<jats:p>Tea is one of the most popular beverages in the world. <jats:italic>Camellia sinensis<\/jats:italic> tea (CST) or green tea is widely regarded as a potent antioxidant. In Thailand, <jats:italic>Pluchea indica<\/jats:italic> (L.) Less. tea (PIT) has been commercially available as a health\u2010promoting drink. This study focused on free radical scavenging activities of PIT, and its ability to protect isolated human low\u2010density lipoproteins (LDL) from oxidation by chemical agents. A preliminary study to investigate the antioxidant nature of PIT was undertaken. These included common antioxidant assays involving 2,2\u2010Diphenyl\u20101\u2010picrylhydrazyl (DPPH), 2,2\u2010azinobis\u2010(3\u2010ethylbenzothiazoline)\u20106\u2010sulfonic acid (ABTS), hypochlorous acid (HOCl), and its potential to scavenge peroxynitrite. In separated experiments, isolated human LDL was challenged with either 2,2\u2009<jats:sup>\u2032<\/jats:sup>\u2010azobis(2\u2010amidinopropane) dihydrochloride (AAPH), copper (Cu<jats:sup>2+<\/jats:sup>), or 3\u2010Morpholinosydnonimine hydrochloride (SIN\u20101) to induce LDL oxidation. PIT exhibited antioxidant activity in all test systems and performed significantly better than CST in both DPPH (<jats:italic>P<\/jats:italic> &lt; 0.05; IC<jats:sub>50<\/jats:sub>PIT = 245.85 \u00b1 15.83 and CST = 315.41 \u00b1 24.18\u2009<jats:italic>\u03bc<\/jats:italic>g\/ml) and peroxynitrite scavenging assays. PIT at 75\u2009<jats:italic>\u03bc<\/jats:italic>g\/ml almost fully prevented the peroxynitrite over a 5\u2009h period. Moreover, it displayed similar properties to CST during the antioxidation of isolated human LDL using AAPH, Cu<jats:sup>2+<\/jats:sup>, SIN\u20101, and hypochlorous acid scavenging assays. However, it revealed a significantly lower ABTS scavenging activity than CST (<jats:italic>P<\/jats:italic> &lt; 0.05; IC<jats:sub>50<\/jats:sub>PIT = 30.47 \u00b1 2.20 and CST = 21.59 \u00b1 0.67\u2009<jats:italic>\u03bc<\/jats:italic>g\/ml). The main constituents of the PIT were identified using LC\u2010MS\/MS. It contained 4\u2010O\u2010caffeoylquinic acid (4\u2010CQ), 5\u2010O\u2010caffeoylquinic acid (5\u2010CQ), 3,4\u2010O\u2010dicaffeoylquinic acid (3,4\u2010CQ), 3,5\u2010O\u2010dicaffeoylquinic acid (3,5\u2010CQ), and 4,5\u2010O\u2010dicaffeoylquinic acid (4,5\u2010CQ). In conclusion, caffeoyl derivatives in PIT could play an important role in potent antioxidant properties. So, it may be further developed to be antioxidant beverages for preventing atherosclerosis and cardiovascular diseases associated with oxidative stress.<\/jats:p>","DOI":"10.1155\/2020\/4183643","type":"journal-article","created":{"date-parts":[[2020,9,25]],"date-time":"2020-09-25T23:35:30Z","timestamp":1601076930000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":17,"title":["The Free Radical Scavenging and Anti\u2010Isolated Human LDL Oxidation Activities of <i>Pluchea indica<\/i> (L.) Less. Tea Compared to Green Tea (<i>Camellia sinensis<\/i>)"],"prefix":"10.1155","volume":"2020","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-0127-3951","authenticated-orcid":false,"given":"Kittipot","family":"Sirichaiwetchakoon","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7566-7166","authenticated-orcid":false,"given":"Gordon Matthew","family":"Lowe","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3884-3022","authenticated-orcid":false,"given":"Griangsak","family":"Eumkeb","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2020,9,25]]},"reference":[{"key":"e_1_2_10_1_2","doi-asserted-by":"publisher","DOI":"10.1007\/978-1-4939-0497-6_2"},{"key":"e_1_2_10_2_2","doi-asserted-by":"publisher","DOI":"10.59566\/IJBS.2008.4089"},{"key":"e_1_2_10_3_2","doi-asserted-by":"publisher","DOI":"10.1007\/s00423-006-0073-1"},{"key":"e_1_2_10_4_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0167-5699(99)01552-2"},{"key":"e_1_2_10_5_2","doi-asserted-by":"publisher","DOI":"10.2174\/0929867043365341"},{"key":"e_1_2_10_6_2","doi-asserted-by":"publisher","DOI":"10.1046\/j.1440-1827.1999.00829.x"},{"key":"e_1_2_10_7_2","first-page":"25","article-title":"Free radicals and antioxidants in cardiovascular health and disease","volume":"1","author":"Bahorun T.","year":"2006","journal-title":"Internet Journal of Medical Update"},{"key":"e_1_2_10_8_2","doi-asserted-by":"publisher","DOI":"10.1155\/2019\/8563845"},{"key":"e_1_2_10_9_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.redox.2018.09.025"},{"key":"e_1_2_10_10_2","doi-asserted-by":"publisher","DOI":"10.3945\/an.112.002154"},{"key":"e_1_2_10_11_2","doi-asserted-by":"publisher","DOI":"10.1016\/B978-0-12-404738-9.00005-2"},{"key":"e_1_2_10_12_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2004.01.075"},{"key":"e_1_2_10_13_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2006.04.004"},{"key":"e_1_2_10_14_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfca.2009.10.002"},{"key":"e_1_2_10_15_2","doi-asserted-by":"publisher","DOI":"10.2174\/092986708785132979"},{"key":"e_1_2_10_16_2","doi-asserted-by":"publisher","DOI":"10.1093\/jn\/131.1.27"},{"key":"e_1_2_10_17_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.jnutbio.2006.12.005"},{"key":"e_1_2_10_18_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.jff.2018.01.006"},{"key":"e_1_2_10_19_2","doi-asserted-by":"publisher","DOI":"10.3390\/antiox8080278"},{"key":"e_1_2_10_20_2","doi-asserted-by":"publisher","DOI":"10.1093\/jn\/131.9.2248"},{"key":"e_1_2_10_21_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2010.06.006"},{"key":"e_1_2_10_22_2","doi-asserted-by":"publisher","DOI":"10.1097\/FJC.0000000000000792"},{"key":"e_1_2_10_23_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.bjp.2018.03.002"},{"key":"e_1_2_10_24_2","doi-asserted-by":"publisher","DOI":"10.3742\/OPEM.2007.7.2.197"},{"key":"e_1_2_10_25_2","doi-asserted-by":"publisher","DOI":"10.3742\/OPEM.2006.6.3.232"},{"key":"e_1_2_10_26_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.jep.2013.01.014"},{"key":"e_1_2_10_27_2","first-page":"117","article-title":"Volatile compounds of Pluchea indica Less and Ocimum basillicum Linn essential oil and potency as antioxidant","volume":"20","author":"Widyawati P. 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