Heavy fermentation impacts NO-suppressing activity of tea in LPS-activated RAW 264.7 macrophages

Phytochemicals, Anti‐Inflammatory, Antiproliferative, and Methylglyoxal Trapping Properties of Zijuan Tea

“…These results suggested that Zijuan tea extracts could reduce inflammation in vitro through inhibiting the production of pro‐inflammatory mediators (NO, TNF‐α, and IL‐6) in LPS‐induced RAW 264.7 macrophages. This is in accordance with previous study that has demonstrated that tea extracts possess anti‐inflammatory properties, which is correlated with total phenolics content (Lin and others ; Gao and others ). Tea catechins, especially EGCG, have been shown to suppress the levels of pro‐inflammatory cytokines through down‐regulating nuclear factor‐κB (NF‐κB) pathway (Ravindranath and Ravindranath ).…”

“…Excessive production of NO which synthesized by iNOS has been regarded as a representative pro‐inflammatory response (Lin and others ). As shown in Figure (A) and (B), no obvious toxicity (cell viability > 90%) against RAW 264.7 cells was observed in the tested concentrations of Zijuan tea extracts (62.5 to 500 μg/mL).…”

Effect of tannase treatment on protein–tannin aggregation and sensory attributes of green tea infusion

“…Identification of individual catechins and gallic acid was based on the retention of sample peaks, which were compared to those of reference authentic standards (EC, EGC, EGCG, ECG, and gallic acid). The amount of each constituent in green tea with or without tannase treatment was estimated from the integrated data (Lin, Lu, Chen, & Ho, 2006).…”

Enzymatic modification by tannase increases the antioxidant activity of green tea

“…Identification of individual catechins and gallic acid was based on the comparison of retention time of sample peaks with those of authentic reference standards. The amount of each constituent in green tea with or without tannase treatment was estimated from the integrated data (Lin, Lu, Chen, & Ho, 2006).…”