In vitro antioxidative activity of yellow tea and its in vivo preventive effect on gastric injury

Wang,Qiang; Zhao,Xin; Qian,Yu; Wang,Rui

doi:10.3892/etm.2013.1117

In vitro antioxidative activity of yellow tea and its in vivo preventive effect on gastric injury

Authors:
- Qiang Wang
- Xin Zhao
- Yu Qian
- Rui Wang
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Affiliations: Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, P.R. China
Published online on: May 15, 2013 https://doi.org/10.3892/etm.2013.1117
Pages: 423-426

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Abstract

Yellow tea is a traditional Chinese drink widely used in Asia. The aim of this study was to determine the antioxidant activity of yellow tea and its preventive effect on gastric injury. The antioxidant effects were determined by measuring the 1,1-diphenyl-2-picryhydrazyl (DPPH) free radical‑ and hydroxyl radical‑scavenging activity. The yellow tea extract demonstrated high antioxidant activity in the assays of DPPH and hydroxyl radical‑scavenging activity. Additionally, an animal model was used to investigate the preventive effect of yellow tea on gastric injury. High concentrations of yellow tea reduced the levels of the serum pro-inflammatory cytokines interleukin (IL)-6 and tumor necrosis factor (TNF)-α to a greater extent than low concentrations. The extent of the gastric injury was significantly reduced by yellow tea, which demonstrated its anti-inflammatory properties. Yellow tea demonstrated the strongest inhibitory effect (74.6%) against gastric injury when administered at a dose of 1,000 mg/kg by gavage. These results suggest that yellow tea possesses good antioxidant activity and a preventive effect on gastric injury in vivo.

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