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Issue 2, 2010
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Antioxidant, anti-inflammatory and anti-browning activities of hot water extracts of oriental herbal teas

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Abstract

Traditionally, antioxidants are used to scavenge reactive oxygen species (ROS), which are harmful by-products of aerobic metabolism. Inulae Flos, Horsetail, Chinese Leucas, Broomweed and Indian Wikstroemia are five herbal teas commonly consumed by Asians. Our aim was to investigate the hot water extracts of these five herbal teas for their total phenolics/flavonoid contents and antioxidant capacities. Furthermore, with inflammation and hyper-pigmentation considered as two biological processes associated with elevated cellular oxidative stress, Inulae Flos water extract was chosen for further evaluation of its inhibitory effects on the production of LPS-induced inflammatory mediators (such as, TNF-α, IL-6, IL-1β) in RAW 264.7 cells and its anti-tyrosinase activity. Our findings suggest that Inulae Flos might be an alternative source as a potential antioxidant, and a noteworthy inhibitor of production of pro-inflammatory cytokines in a dose-dependent manner. Moreover, it could also serve as a potential natural food additive to prevent browning.

Graphical abstract: Antioxidant, anti-inflammatory and anti-browning activities of hot water extracts of oriental herbal teas

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Publication details

The article was received on 16 Jun 2010, accepted on 13 Aug 2010 and first published on 04 Oct 2010


Article type: Paper
DOI: 10.1039/C0FO00047G
Food Funct., 2010,1, 200-208

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    Antioxidant, anti-inflammatory and anti-browning activities of hot water extracts of oriental herbal teas

    L. Wu, A. F. Jou, S. Chen, C. Tien, C. Cheng, N. Fan and J. A. Ho, Food Funct., 2010, 1, 200
    DOI: 10.1039/C0FO00047G

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