Abstract

EVALUATION OF ANTI-INFLAMMATORY POTENTIALS OF VARIETY OF TEA AND COFFEE: A COMPARATIVE IN VITRO STUDY

S. S. Rajendran*, N. Santhi1, J. Anudeepa and W. D. Sam Solomon

ABSTRACT

Objective: To evaluate the in vitro anti-inflammatory effect of aqueous extracts of green tea and black tea leaves (Camellia sinensis) and aqueous extract of coffee (Coffea arabica) against the denaturation of protein in vitro. Methods: The test extracts at different concentrations was incubated with egg albumin in controlled experimental conditions and subjected to determination of absorbance and viscosity to assess the anti-inflammatory property. Diclofenac sodium was used as the reference drug. Results: The present findings exhibited a concentration dependent inhibition of protein (albumin) denaturation by the green tea, black tea and coffee extract. The effect of diclofenac sodium was found to be less when compared with the test extract. Conclusions: From the present study it can be concluded that green tea, black tea and coffee possessed marked in vitro anti -nflammatory effect against the denaturation of protein. The effect was lausibly due to the flavonoids content in tea particularly polyphenols content in coffee. Green tea was found to be more active than black tea, coffee plausibly due to the higher flavonoid contents of green tea.

Keywords: Tea, Coffee, In-vitro Anti-inflammatory, Denaturation of protein.