The effect of Greek mountain tea extract and wheat germ extract on peripheral blood flow and eicosanoid metabolism in mammals.

INTRODUCTION

Polyphenols are a group of compounds identified as secondary metabolites of plants, with 8,000 types identified to date. Previous research findings have indicated the potential anti-inflammatory properties of polyphenols, with studies suggesting a reduction in disease risk and therapeutic benefits observed in various diseases, including diabesity, neurodegeneration, cancer, and cardiovascular disease.

OBJECTIVE

The objective of this study was to comprehensively analyze the polyphenol composition of extracts of Greek mountain tea (GMT) and wheat germ (WG) and investigate their effects on microcirculation and eicosanoid metabolism.

MATERIALS AND METHODS

The polyphenol and spermidine composition of GMT and WGE was analyzed using LC-HRMS. Hemodynamic impact of GMT or WG on rat cremasteric arteriole blood flow was measured after compound administration using a laser Doppler blood flow meter. Lipidomic analysis in urine after co-administration of GMT and WGE was measured by LC-HRMS mass spectrometry.

RESULTS

This study shows that GMT contains large amount of polyphenols, expecially ferulic acid and petunidin. In contrast, in the WG extract we found minimal polyphenol content. Subsequent to the administration of GMT to rats, a significant increase in rat cremasteric arteriole blood flow was observed, while WG extract exhibited minimal change. Following a single oral administration of GMT or WG to mice, 24 h urine was analyzed for eicosanoids. A significant decrease in pro-inflammatory eicosanoids and a substantial increase in anti-inflammatory eicosanoids were observed in the treatment group compared with the control group.

CONCLUSIONS

Given the established role of polyphenol intake in enhancing vascular endothelial function and increasing peripheral blood flow, we suggest that the observed increase in blood flow is a consequence of polyphenols in GMT. In contrast, the enhancement of eicosanoid balance was more pronounced in the WG extract group compared to the GMT group, suggesting that this effect may be attributable to components other than polyphenols present in these fractions.