Effect of White Tea (Camellia sinensis) Extract on Skin Wound Healing Process in Rats

Abstract

BACKGROUND White tea ( Camellia sinensis ) has anti-inflammatory and antioxidant properties and a protective effect against wrinkles, sunburn and UV damages on the skin. Thus, we aimed to evaluate the effect of white tea extract on the healing process of skin wounds in rats. METHODS This study was done in the Research Center of Shahrekord University of Medical Sciences, Shahrekord, Iran in 2019. Excisional skin wounds were created on five groups of healthy male Wistar rats (200-250 g, n=21) including control group, Eucerin-treated group, white tea 5% ointment (Eucerin) treated group, gel-treated group, white tea 5% gel treated group. Treatment was begun on day 1 and repeated every day at the same time until day 15. Pathologic samples were taken on days 4, 7 and 15 for histopathological examinations. Kruskal-Wallis test was used to analyze data by SPSS. Statistical significance was defined as P <0.05. RESULTS Wound closure rate of control group was more than other groups on day 4 ( P <0.05). On day 7, reepithelisation and granulation tissue of control group were more than white tea 5% ointment-treated and its inflammation was less than others ( P <0.05). Neo-vascularization of white tea 5% ointment-treated group was more than control group on days 4 and 15 ( P <0.05). On day 4, intact mast cells of control group were more than white tea treated groups ( P <0.05). Degranulated mast cells of white tea 5% gel treated group was significantly ( P <0.05) more than control group on days 4 and 15. CONCLUSION Five percent white tea extract could not help the skin wound healing process.

A Review on the Antioxidant and Antiaging Properties of White Tea

“…It has the highest concentration of antioxidants and catechins, the least amount of caffeine, and a pale, dewy appearance due to the lack of oxidation. It has the most antioxidants and catechins, the least caffeine, and pale colour with a delicate, sweet taste due to the lack of oxidation the hue of this tea is pale yellow or green [4].…”

“…After the leaves are plucked, they are steam left to dry fast to prevent oxidation. It also has the greatest antioxidants and catechins, the lowest caffeine, and pale colour with such a gentle and pleasant taste due to the lack of oxidation [4]. In short, the simplified steps of processing for white tea are summarized below.…”

Tea's anti‐obesity properties, cardiometabolic health‐promoting potentials, bioactive compounds, and adverse effects: A review focusing on white and green teas

“…Tea is classified according to the degree of fermentation, which occurs via enzymatic oxidation of polyphenols by polyphenol oxidases and other oxidative enzymes (Kouhihabibidehkordi et al, 2021 ). White and green teas are not fermented, and enzyme activity is inactivated via thermal treatment (Kouhihabibidehkordi et al, 2021 ; Muller et al, 2010 ). Red tea is semi‐fermented, and black tea is highly fermented (Kouhihabibidehkordi et al, 2021 ).…”

“…White and green teas are not fermented, and enzyme activity is inactivated via thermal treatment (Kouhihabibidehkordi et al, 2021 ; Muller et al, 2010 ). Red tea is semi‐fermented, and black tea is highly fermented (Kouhihabibidehkordi et al, 2021 ). Therefore, white tea contains the most antioxidants among all types of tea (Kouhihabibidehkordi et al, 2021 ).…”

“…Red tea is semi‐fermented, and black tea is highly fermented (Kouhihabibidehkordi et al, 2021 ). Therefore, white tea contains the most antioxidants among all types of tea (Kouhihabibidehkordi et al, 2021 ).…”