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

作者：Wu Li Chen^*; Jou Amily Fang Ju; Chen Si Han; Tien Chia Ying; Cheng Chih Fu; Fan Nien Chu; Ho Ja an Annie

来源：Food & Function, 2010, 1(2): 200-208.

DOI：10.1039/c0fo00047g

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-alpha, IL-6, IL-1 beta) 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.

• 出版日期2010-11
• 单位清华大学