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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. (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

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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

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Human Nutrition Research Group
ID Code:68754
Publisher:Elsevier
Publisher Statement:

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