Cellular antioxidant, methylglyoxal trapping, and anti-inflammatory activities of cocoa tea (Camellia ptilophylla Chang). Issue 8 (20th July 2017)

• Record Type: Journal Article
• Authors: Gao, Xiong; Lin, Xiaorong; Li, Xiaofei; Zhang, Yuanyuan; Chen, Zhongzheng; Li, Bin
• Is Part Of: Food & function. Volume 8:Issue 8(2017)
• Page Start: 2836
• Page End: 2846
• Publication Date: 2017-07-20
• Subjects: Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; Nutrition -- Periodicals; 664.07
• DOI: 10.1039/c7fo00368d
• Languages: English
• ISSNs: 2042-6496

Abstract

Abstract : Cocoa tea, a naturally low caffeine-containing but GCG-rich tea cultivar, exhibited strong cellular antioxidant, methylglyoxal trapping, and anti-inflammatory activities. Abstract : Cocoa tea ( Camellia ptilophylla Chang) is a naturally low caffeine-containing but gallocatechin gallate (GCG)-rich tea cultivar, though its biological activities have not been extensively explored. Herein, we evaluated the in vitro cellular antioxidant, methylglyoxal trapping, and anti-inflammatory activities of water extract of green tea from cocoa tea (CWE) and Yunnan Daye tea ( Camellia sinensis ) (YWE), and their predominant bioactive components GCG and epigallocatechin gallate (EGCG) for comparative purposes. Primarily, CWE exhibited a higher cellular antioxidant potential than YWE via a cellular antioxidant activity assay, while no significant difference was observed between GCG and EGCG. Moreover, CWE was more potent than YWE in the inhibitory effect on inflammatory responses in lipopolysaccharide-induced RAW 264.7 macrophages, including nitric oxide and interleukin-6 productions. Additionally, CWE showed comparable MGO trapping ability to YWE, although EGCG was more reactive with MGO than with GCG. This study suggested that cocoa tea would be a promising and potential functional beverage as a dietary antioxidant, methylglyoxal trapping, and anti-inflammatory agent.