thearubigin/inflammation

Inflammatory bowel disease is characterized by oxidative and nitrosative stress, leukocyte infiltration and upregulation of proinflammatory cytokines. The aim of the present study was to examine the protective effects of thearubigin, an anti-inflammatory and anti-oxidant beverage derivative, on

Thearubigins (TRs) are the major components of black tea, which are formed during the fermentation reactions. Although anti-inflammatory and anti-cancer activities of TRs have been reported, the prepared TRs according to the literature methods still contain many floating peaks. It is puzzling

This study was undertaken to investigate the effect of natural bioactive compound thearubigin on neonatal acute lung injury (ALI) using LPS-induced ALI as a model. We also attempted to understand the possible underlying mechanism. The effect of thearubigin on lung wet-to-dry weight ratio, the

OBJECTIVE Recently, there has been an increasing interest in tea (Camellia sinensis) as a protective agent against inflammatory diseases. Here, we evaluated/compared the anti-inflammatory activity of two different doses (0.5 and 1.0 g/kg body weight) of green tea aqueous extract (GTE, rich in

OBJECTIVE The aim of this study was to investigate the antitumour promoting effects and possible mechanisms of action of the most abundant polymeric black tea polyphenols (PBPs 1-5) or thearubigins, in vivo. METHODS Effect of PBP pre-treatments on 12-O-tetradecanoylphorbol-13-acetate (TPA) promoted

Protection against sun-induced damage leading to photocarcinogenesis in skin is a highly desirable goal. Among various strategies, chemopreventive approaches utilizing non-toxic agents to prevent the occurrence of precancerous lesions or their surrogate markers are potentially attractive.

Since ancient times, antipyretic, anti-inflammatory, antimicrobial and antioxidative properties of tea have been recognized. Black tea (Camellia sinensis) contains a variety of polyphenolic ingredients including the theaflavins (TF), thearubigins (TG) and catechins. Components from black tea have

Tea is rich in antioxidant polyphenols (catechins, flavonols, theaflavins and thearubigins). Epidemiological evidence relating regular consumption of tea or related polyphenols to CHD is equivocal. Catechins are absorbed from tea, but low plasma concentrations are attained. The bioavailability of

Tea is the most popular flavored and functional drink worldwide. The nutritional value of tea is mostly from the tea polyphenols that are reported to possess a broad spectrum of biological activities, including anti-oxidant properties, reduction of various cancers, inhibition of inflammation, and

Nitric oxide (NO) plays an important role in inflammation and also in multiple stages of carcinogenesis. We investigated the effects of various tea polyphenols, including theaflavin, a mixture of theaflavin-3-gallate and theaflavin-3'-gallate, theaflavin-3,3'-digallate, thearubigin, and

BACKGROUND Dietary polyphenols have been reported to have a variety of biological actions, including anti-carcinogenic, antioxidant and anti-inflammatory activities. OBJECTIVE In the present study we have evaluated the effect of an oral treatment with complex polyphenols and tannins from red wine