Current Research in Nutrition and Food Science - An open access, peer reviewed international journal covering all aspects of Nutrition and Food Science

Antioxidant and Anti-inflammatory Properties of Prunella vulgaris Tea

Rachael Tan¹, Jue Xi Lai¹, and Wai Mun Loke^2*

¹School of Applied Sciences, Nanyang Polytechnic, Ang Mo Kio Ave 8 Singapore.

²Innovprof, 27 Orange Grove Road Singapore .

Corresponding Author Email: wai.mun.loke@innovprof.com

Abstract:

Prunella vulgaris is a traditional herb commonly consumed as brewed tea in Asian and European countries. The therapeutic antioxidant and anti-inflammatory activity of this traditional herbal tea are relatively unknown. The study examined, using established in vivo markers of oxidative stress and inflammation, the antioxidant and anti-inflammatory actions of Prunella vulgaris tea in-vitro, which were compared with those measured from green and black tea. Prunella vulgaris tea significantly decreased the human neutrophilic formations of F2-isoprostanes, lipid hydroperoxides, and leukotriene B4, while increasing those of nitrite and nitrate. The measured antioxidant and anti-inflammatory effects were greater than those from green and black tea. Prunella vulgaris tea exerted antioxidant effects via electron-transfer radical scavenging and up-regulated antioxidant enzyme activities, and anti-inflammatory effects by modulating 5-lipoxygenase, myeloperoxidase, and inducible nitric oxide pathways. The study results provide evidence supporting further investigations in the in vivo conditions.

Keywords:

Antioxidant; Anti-Inflammatory; Herbal Tea; Prunella vulgaris

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