Polyphenol content, antioxidant and anti-inflammatory activities of Georgian wine and green Tea
School of Health Sciences, University of Georgia, Tbilisi, Georgia.
Research Article
World Journal of Biology Pharmacy and Health Sciences, 2024, 18(02), 246–250.
Article DOI: 10.30574/wjbphs.2024.18.2.0276
Publication history:
Received on 02 April 2024; revised on 12 May 2024; accepted on 14 May 2024
Abstract:
This comprehensive study explores the health-promoting properties of Georgian green tea and red wine, focusing on their antioxidant and anti-inflammatory activities, as well as polyphenol content. Utilizing the DPPH and FRAP methods, we observed impressive results, with green tea showcasing a remarkable FRAP activity of 61.2 % of ascorbic acid activity set as 100 %, surpassing red wine at 18.2 %. Comparative assessments against ascorbic acid for antioxidant activity and Sodium diclofenac for anti-inflammatory effects further underscored green tea's prowess. Intriguingly, green tea exhibited a substantial anti-inflammatory activity of 20 % of Sodium diclofenac also set as 100 %, outshining red wine at 3.7 %. Polyphenol content, a key contributor to health benefits, revealed green tea's concentration at 7.5 % (w/w), red wine's - 4.4 % g/l. These findings highlight the potential of green tea and red wine as a potent source of bioactive compounds with implications for cellular health, inflammation mitigation, and chronic disease prevention. The results prompt a closer look at dietary choices, advocating for the incorporation of green tea to harness its multifaceted health benefits. As we delve into the molecular richness of these beverages, our findings provide valuable insights into the potential therapeutic avenues offered by these popular and culturally significant drinks.
Keywords:
Antioxidants; Anti-inflammatory activity; DPPH; FRAP; Polyphenol content
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Copyright © 2024 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0