Objective: To examine the synergistic influence of L theanine and chlorogenic acid on antioxidant and anti-inflammatory function.
Introduction: Chlorogenic acid ,an ester of caffeic acid and quinic acid is a
major phenolic compound in coffee ,daily intake in coffee drinkers is 0.5-1g
.Chlorogenic acid and caffeic acid are antioxidants in vitro and might
therefore contribute to the prevention of cardiovascular disease. The
antioxidant activities are due to phenolic compounds which are important in
biological systems because of their production of ROS which may be related to
degenerative disease processes such as DNA damage, lipid peroxidation etc. L-
theanine is a water soluble amino acid isolated from green tea. Camellia
sinensis teas have attracted a great deal of attention due to their numerous
health benefits, including antioxidant, hypoglycaemic, anti carcinogenic,
antimicrobial, antiinflammatory activities.
Materials and Methods: Chlorogenic Acid and L-Theanine filtered compounds were
used. DPPH radical scavenging was used to determine the antioxidant activity
and the albumin denaturation inhibition assay was used to determine the anti
inflammatory activity.
Results and Discussion: In a concentration based manner, the compound showed
both antioxidant and anti inflammatory activity. The synergistic effect thus
exhibits antioxidant activity and anti inflammatory activity.
Please see the link :- https://www.ikprress.org/index.php/PCBMB/article/view/5337
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