Demonstrating the Relationship Between the Phytochemical Profile of Different Teas with Relative Antioxidant and Anti-Inflammatory Capacities
Functional Foods in Health and Disease 2017; 7(6): 375-395 Page 375 of 395 Research Article Open Access Demonstrating the relationship between the phytochemical profile of different teas with relative antioxidant and anti-inflammatory capacities Xiu-Min Chen, Zhili Ma, and David D Kitts* Food, Nutrition, and Health, The University of British Columbia, 2205 East Mall, Vancouver, Canada *Corresponding Author: David D. Kitts, PhD, Food, Nutrition, and Health, The University of British Columbia, 2205 East Mall, Vancouver, Canada Submission Date: February 28th, 2017, Acceptance Date: May 26th, 2017, Publication Date: June 30th 2017 Citation: Chen X.M., Ma Z., and Kitts D.D.. Demonstrating the relationship between the phytochemical profile of different teas with relative antioxidant and anti-inflammatory capacities. Functional Foods in Health and Disease 2017; 7(6); 375-395. https://doi.org/10.31989/ffhd.v7i6.342 ABSTRACT Background: Indigenous or traditional aqueous plant extracts are commonly used by nearly 80% of the world’s population for primary health needs. Accordingly, teas such as Camellia sinensis and herbal teas were characterized for their phytochemical content and potential to offer specific bioactivities that could benefit human health by mitigating oxidative stress and inflammation. Methods: In the present study, we compared the phytochemical profiles, antioxidant, and anti- inflammatory activities of four Camellia sinensis teas, including white, green, oolong, black, and two herbal teas. These two herbal teas, Rooibos and Yerba mate, are produced and consumed by different populations worldwide. We also studied the impact of the Rooibos tea on the production of inflammatory mediators, including nitric oxide (NO), inducible nitric oxide synthase (iNOS), cyclooxygenase 2 (COX-2), and different cytokines in Raw 264.7 cells, both with or without interferon γ (IFN-γ) and lipopolysaccharide (LPS) stimulation.
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