ArticlePhysiology and molecular biology of plants : an international journal of functional plant biology2019
The effects of the electromagnetic fields on the biochemical components, enzymatic and non-enzymatic antioxidant systems of tea
Article in Physiology and molecular biology of plants : an international journal of functional plant biology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed, 9 citations in OpenAlex.
- Differential root and shoot magnetoresponses in Arabidopsis thaliana.Scientific reports · 2021Article
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The electromagnetic fields (EMFs) by wide range of the frequency spectrum, have capability to cause crucial alternation and deleterious effects in biological systems. The aim of the present study is to assay the biochemical components, enzymatic and non-enzymatic antioxidant systems of the electromagnetic fields treated samples of tea which is the most ancient non-alcoholic drink, containing different types of flavonols. Rutin, Quercetin, Myricetin, and Kaempferol as flavonoid components markers are also to be analyzed using high-performance liquid chromatography. The results show that The EMF's treatments brought about distinct alternations in biochemical components of tea, so that regardless of the intensity of the EMF's, less duration of exposure (30 min) caused more content of those mentioned flavonoid components (except Myricetin) than that of 60 min of exposure. A 30 min of 4 miliTesla (mT) exposure of the EMF's, resulted in the highest amount of Rutin, Quercetin, Myricetin, and Kaempferol. It is concluded that less duration of the EMF's treatments induces more production and also accumulation of enzymatic and non-enzymatic antioxidant components. In higher intensity of the EMF's (more than 4 mT), the concentrations of the mentioned biochemical components decreased.
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