绿茶和红茶抗炎作用的评价：一项比较性体外研究。
Evaluation of anti-inflammatory effects of green tea and black tea: A comparative in vitro study.
作者信息
Chatterjee Priyanka, Chandra Sangita, Dey Protapaditya, Bhattacharya Sanjib
机构信息
Pharmacognosy Division, Bengal School of Technology (A College of Pharmacy), Sugandha, Hooghly, West Bengal, India.
出版信息
J Adv Pharm Technol Res. 2012 Apr;3(2):136-8. doi: 10.4103/2231-4040.97298.
Abstract
The present study was conducted to evaluate and compare the anti-inflammatory effects of aqueous extracts of green tea and black tea leaves (Camellia sinensis) against the denaturation of protein in vitro. The test extracts at different concentrations were incubated with egg albumin under controlled experimental conditions and subjected to determination of absorbance to assess the anti-inflammatory property. Diclofenac sodium was used as the reference drug. The present results exhibited a concentration-dependent inhibition of protein (albumin) denaturation by both the tea extracts. From the present findings it can be concluded that both green and black tea leaves possessed a marked anti-inflammatory effect against the denaturation of protein, in vitro. Green tea was found to be more active than black tea, plausibly due to the higher flavonoid contents of green tea.
摘要
本研究旨在评估和比较绿茶和红茶（茶树）水提取物在体外对蛋白质变性的抗炎作用。在受控实验条件下，将不同浓度的受试提取物与蛋清蛋白一起孵育，并通过测定吸光度来评估其抗炎特性。双氯芬酸钠用作参比药物。目前的结果表明，两种茶提取物对蛋白质（白蛋白）变性均有浓度依赖性抑制作用。从目前的研究结果可以得出结论，绿茶和红茶在体外对蛋白质变性均具有显著的抗炎作用。发现绿茶比红茶更具活性，这可能是由于绿茶中黄酮类化合物含量较高。
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