The effects of phenolic components of tea on the production of pro- and anti-inflammatory cytokines by human leukocytes in vitro

Crouvezier, S., Powell, B., Keir, D. and Yaqoob, P. ORCID: https://orcid.org/0000-0002-6716-7599 (2000) The effects of phenolic components of tea on the production of pro- and anti-inflammatory cytokines by human leukocytes in vitro. Cytokine, 13 (5). pp. 280-286. ISSN 1096-0023

Abstract/Summary

Epidemiological evidence suggests protective effects of dietary flavonoids against cardiovascular disease. Tea provides a major source of dietary flavonoids in many countries and its polyphenolic components have well-recognised antioxidant properties. However, scavenging of free radicals may not be the sole mechanism by which tea-derived polyphenols exert their protective effects. This study investigates the effects of four major tea-derived catechins and a black tea extract on the production of pro- and anti-inflammatory cytokines by human leukocytes in vitro. Epicatechin gallate, epigallocatechin and epigallocatechin gallate decreased the production of interleukin 1