Inhibitory effects of black tea theaflavin derivatives on 12-O-tetradecanoylphorbol-13-acetate-induced inflammation and arachidonic acid metabolism in mouse ears.

摘要

Although biological effects of green tea polyphenols have been studied in several animal models, less is known about the health effects of black tea constituents, such as theaflavin. This study examined the anti-inflammatory potential of theaflavin and theaflavin derivatives based on their ability to inhibit 12-O-tetradecanoylphorbol-13-acetate (TPAc)-induced oedema formation in a mouse ear model. Topical application of black tea constituents (theaflavin, theaflavin-3-gallate, theaflavin-3'-gallate, and theaflavin-3,3'-digallate) markedly inhibited TPAc-induced oedema formation as well as TPAc-induced persistent inflammation. In addition, theaflavins inhibited arachidonic acid metabolism via cyclooxygenase and lipoxygenase pathways (associated with free radical generation). Oral administration of theaflavins and hot water extracts of black tea also significantly inhibited oedema formation in the model. It is concluded that theaflavins possess strong anti-inflammatory activity in vivo, which may be due to inhibition of arachidonic acid metabolism.