Antioxidant and Anti-Inflammatory Properties of Lower-Polymerized Polyphenols in Oolong Tea

Abstract

This study investigated the antioxidant and anti-inflammatory properties of the fractionated tea extract, a lower-polymerized polyphenol-rich extract ultrafiltrated from oolong tea. The amounts of total polyphenols, flavonoids and condensed tannin were enriched in fractionated tea extract compared to oolong tea. Furthermore, fractionated tea extract was a stronger scavenger of nitric oxide and 2,2-diphenyl-1-picryhydrazyl radicals than oolong tea. When lipopolysaccharide-treated RAW264.7 macrophages were co-incubated with both tea extracts (500 g/mL) or (-)-epigallocatechin gallate (100 g/mL) for 16 h, all samples (oolong tea, fractionated tea extract, and (-)-epigallocatechin gallate) suppressed nitric oxide production by 60, 48, and 46%, respectively, and the suppression was due to nitric oxide-scavenging. However, only fractionated tea extract lowered the proportion of phospholipid arachidonic acid and type II-cyclooxygenase expression, thereby decreasing PGE 2 synthesis by 29%. In conclusion, fractionated tea extract was rich in potent antioxidant substances capable of inhibiting the production of pro-inflammatory mediators.