Phytochemical screening, anti-inflammatory activity and anti-oxidant activity assessment of black tea, green tea and rooibos tea


Abstract:
Tea is one of the supreme consuming beverages all over the world, which possesses several health benefits as a result of the presence of different phytochemicals including polyphenols which contain important medicinal activities. This current research study is about comparing the varying efficacies of polyphenols of green, black and rooibos tea in relevance to therapeutical efficacies including anti-oxidant and anti-inflammatory. The initial phase of the study involves the extraction of phytochemical compounds from three different types of tea and their phytochemical screening using standard methodologies. The later phase involves the extensions with fractionation and estimation of phenolic compounds from the extracts. The crude and high phenolic fractions from each extract were assessed for anti-inflammatory and total anti-oxidant potency. Results authenticate that, the polyphenols produce anti-inflammatory and anti-oxidant efficacies and as a mean of comparison, green tea with its high polyphenol contents possess high efficacy in producing the values under in vitro conditions.

Keywords:
Anti-oxidants; Anti-inflammatory; Green tea; Black tea; Rooibos tea; Polyphenols

Full text PDF | Download PDF



How to cite this article:
Priyankaa Pitcheshwar. Phytochemical screening, anti-inflammatory activity and anti-oxidant activity assessment of black tea, green tea and rooibos tea. Journal of Biological and Information Sciences. 2014. 3 (4). 23-26.
Available from: http://ojournals.biolim.com/BOJ001/001/BOJ001A0028.