Analysis of Antioxidant and Antiinflammatory Properties of Green Tea and Coffee Formulation - An Invitro Study

Abstract

BACKGROUND Green tea from Camellia sinensis can be considered as an important dietary source of polyphenols, particularly flavonoids. Green tea contains a catechin called epigallocatechin-3-gallate (EGCG). Catechins are natural antioxidants that helps prevent cell damage and provides many other benefits.Coffee consists of the dried ripe seeds of Coffea arabica Linn which contains polyphenols that are attributed to a number of pharmacological activities that include antioxidant, antiinflammatory, immunomodulatory, anti-microbial, anti-cancer, cardioprotective and neuroprotective effects. AIM To assess the antioxidant and antiinflammatory activity of green tea and coffee for the formulation of in-situ gel in treating oral mucosal lesions. MATERIALS AND METHODS This study includes the usage of about 1g of green tea and 1 g of coffee mixed with 100 mL of distilled water and boiled for 15 minutes, filtered and again concentrated till 10mL. The antioxidant activity of green tea and coffee formulation is assessed by mixing it with DPPH (2, 2-diphenyl-1-picryl-hydrazyl-hydrate) assay.The antiinflammatory activity of this formulation is assessed by using Bovine Serum Albumin assay. RESULT The spectrophotometer readings of antioxidant assay shows that 60% of green tea and coffee extracts have more absorption percentage when compared with standard.The anti-inflammatory assay has revealed that more than 90% of inhibition has been seen in 40µl &50µl concentrations of green tea and coffee when compared to other levels. CONCLUSION This study shows that the formulation of green tea and coffee produces good antioxidants when compared with many other commercially available antioxidants. It also contains good anti-inflammatory properties. Hence green tea and coffee can be used as safe alternatives instead of commercially available chemicals used for treatment of oral mucosal lesions.