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Green tea -A short review

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 Review article Bimonthly published scientific journal

ISSN-2456-7345

Green tea - A short review

Rishi Raj Shrivastava, Pradeep Pateriya*, Mahendra Singh
*VNS Group of Institutions, Faculty of Pharmacy, Vidhya Vihar, Neelbud, Bhopal-462044, MP (India)
Daksh Institute of Pharmaceutical Science, Chhatarpur-471001 MP (India)

Abstract
Green tea, which is produced from the leaves of the Camellia sinensis plant and belongs to the family Theaceae, is one of the most
popular beverages worldwide. Over the past 30 years or more, scientists have studied this plant in respect to potential health benefits.
The health benefits of green tea for a wide variety of ailments, including different types of cancer, heart disease, and liver disease,
were reported. Many of these beneficial effects of green tea are related to its catechin, particularly (-)-epigallocatechin-3-gallate,
content. There is evidence from in vitro and animal studies on the underlying mechanisms of green tea catechins and their biological
actions. There are also human studies on using green tea catechins to treat metabolic syndrome, such as obesity, type II diabetes,
and cardiovascular risk factors. Long-term consumption of tea catechins could be beneficial against high-fat diet-induced obesity and
type II diabetes and could reduce the risk of coronary disease. This review is done to spread awareness among general population
about the benefits of green tea.
Keywords: Medicinal plants, Phytoconstituents, Pharmacology, Anti-inflammatory activity

Introduction tea is made from the fresh leaves of Camellia sinensis, which
Tea or Camellia sinensis (L.) O. Kuntze is an important are processed rapidly by means of steam to prevent
commercial crop generating employment for a large number fermentation [8]. Several in vitro studies have suggested that
of people. Green tea is one of the oldest beverages in the green tea catechins, such as (-)-epigallocatechingallate,
world [1]. It is a popular beverage crop having medicinal, anti- inhibit periodontal pathogens and the destruction of
oxidative and anti-microbial properties. The tea plant has periodontal tissue [9]. The traditional chinese medicine has
been cultivated in asia for thousands of years. The recommended this plant for headaches, body aches, general
consumption of green tea has a history that spans back to pain, digestion, depression, as an energizer and in general to
over 5000 yrs. Traditionally, it was prescribed for a number of prolong life. Green tea has many oral health benefits. It has
ailments while also being consumed for its refreshing qualities cognitive function and positive impact on bone density, caries,
and the prevention of future health problems. This increase in periodontal diseases and diabetes [10].
popularity is in part due to the increasing awareness of green History
tea’s many health benefits.Tea is an aromatic beverage Camellia species spread in more than 90 species from Nepal
commonly prepared by pouring hot or boiling water over to Taiwan and Japan in the East Asia. Among these species,
cured leaves of the tea plant Camellia sinensis [2]. Currently, ‚Tea‛ is the most widely distributed one. Green tea is widely
more than two thirds of the world population consumes this popular in East Asia (particularly in China and Japan),
popular beverage [3]. The first green tea was exported from whereas, black tea is the preferred tea in the West. The use
India to Japan during the 17th century [4]. Green tea originates of tea leaves probably first originated more than 3,000 years
from china [5]. Starting in China, the green tea craze has ago, in the southwest area of China and initially was used by
expanded worldwide to become the second most consumed people only for chewing and eating, in just the same way that
drink after water. Two primary varieties of C. sinensis are coffee was first used [11]. The origin place of tea plant was
Camellia sinensis sinensis and Camellia sinensis assamica. estimated to be around Chinese Yunnan district by Sealy
The sinensis plant strain is originated from China. The (1958), but it is not confirmed yet. A wild type of the variety
assamica plant strain primarily is inhabitant to the Assam Assamica in C. sinenesis was discovered in India at 1835 and
region in Northern India [6]. According to legend, tea was thereafter also in Thailand and Burma.
discovered accidentally by either a man named Shien Non Geographical distribution
Shei or the Emperor Shen Nung. Either way, green tea soon Camellia sinensis var. sinensis is probably native to western
became popular among wealthy Chinese nobles [7]. Green Yunnan, while C. sinensis var. assamica is native to the

Shrivastava RR, Pateriya P, Singh M. Green tea - A short review. Int J Ind Herbs Drugs 2018; 3(2): 12-21.
 Int J Ind Herbs Drugs, Vol-III, Issue-II

warmer parts of Assam, Burma, Thailand, Laos, Cambodia, The Camellia sinensis L. is a plant of the Theaceae family
Vietnam and southern China. 'Wild' tea plants can be found and Camellia genus [Table 3], it is commonly known as "Tea"
growing in forests, but these may be relics of past cultivation. or "Cha" [Table 4 & 5], evergreen shrubs, 1-3 m tall; shoots,
It is also found in some country Africa, Asia, Australia, tender leaves pilose. Tea plant is an evergreen shrub with
Bangladesh, Brazil, Burundi, Cambodia, Caucasus, China, large number of branches. The leaves appear glossy dark
Himalayas, India, Indonesia, Japan, Kenya, Korea, Malaysia, green, elongate ovate, roughly serrate, coreacious, alternate
Myanmar, Nepal, SE Asia, Srilanka [12]. and short-petiolate. While young leaves appear silver
Description because they bear downy hairs on the surface [16]. It has
In recent times, tea has been gaining a lot of attention in yellow-white flowers and long, serrated leaves. Flowers are
preventive medicine because of its high concentration of axillary, solitary, or up to three in a cluster. They are 2.5-3.5
antioxidants. Tea was originally used as a medicine for cm in diameter and have six to eight petals. The outer petals
various illnesses as a bitter concoction suggesting that the are sepaloid and the inner petals are obovate to broadly
young leaves rich in catechins were used. It is thought that at obovate. There are numerous stamens 0.8-1.3 cm in length.
first tea leaves were used by rolling them with a milk product Young leaves have short white hairs on their underside and
into cheeselike balls that would temper their somewhat bitter young branches are grayish yellow and glabrous. Current
taste. As the boiling of water became widespread, drinking year branchlets are purplish red. Terminal buds are silvery
tea became normal practice. Tea was drunk from wooden gray and sericeous. Petioles are 4-7 mm in length,
bowls and the water boiled in terracotta vessels. The tea was pubescent, and glabrescent. Leaf blades are elliptic, oblong-
stored in the form of powder, leaves, and cakes. Small pieces elliptic, or oblong. Seeds are brown, subglobose, and 1-1.4
would be broken off the cakes and steeped in cm in diameter. Flowering of Camellia sinensis occurs from
water.Depending on the method used for manufacturing, tea October through February and fruiting occurs from August to
can be of three types – black tea, green tea and oolong tea. October. Tea can be cultivated in regions with fair
Green tea is not fermented, oolong tea is semi-fermented and temperature, acidic soils and highly humid environmental
black tea is fully fermented [Table 1& 2] [13]. conditions [17].
Botanical distribution
Table 1: Different types of Chinese green tea
S. No. Type Characteristics References

1. Gunpowder This is one of the most popular types of Chinese green teas. This tea is still primarily 14
grown in the Zhejian Province of China. One of the characteristics of this tea is that,
once processed, the tea looks like tiny pellets. These pellets open up during the
brewing process.
2. Long Jing This tea is most commonly known as Dragonwell Green Tea. Once processed, the 14
(Dragonwell) leaves tend to be flat and have a jade colour. Dragonwell is one of the most popular
green teas.
3. Pi Lo Chun (Green Very unique and somewhat rare Chinese Green Tea. the tea leaves to pick up the 14
Snail Spring) fragrance of the fruit blossoms from these trees. As this tea is rolled, it has a ‚snail
like‛ appearance.
4. Snowy Mountain His tea is grown at high altitudes in the Yunnan Province of China. The leaves of this 14
Jian tea are quite long.
5. Hyson Lucky Lucky Dragon is a premium hyson green tea. The leaves have a greenish-yellow 14
Dragon colour. The taste is more full-bodied than other green teas.
6. Kai Hua Long Ding This tea is grown in the Tiantai County region of China. A characteristic of this tea is 14
that the leaves are rather thick (stocky) yet very short.
7. Tian Mu Qing Ding One of the more unique Chinese green teas. The leaves of this tea are fine and 14
delicate. The tea produces a light and sweet taste, which is somewhat impervious to
over-steeping.
8. Xin Yang Mao Jian This tea is grown in the Henan Province. The leaves are very fine. This green tea is 14
popularly known as ‚green tip.‛
9. Hou Kui This tea is grown in the Anhui Province and goes by the popular name of ‚Monkey 14
Tea‛. The leaves of this tea absorb the flavour of surrounding orchids, with the result
being a slight orchid flavoured tea.
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 Int J Ind Herbs Drugs, Vol-III, Issue-II

Table 2: Different types of Japanese green tea

S. No. Type Characteristic References

1. Sencha The flavors that distinguish sencha are a delicate sweetness and a mild astringency. 15
Sencha is high in vitamin C and is especially popular with women as a teatime drink.
2. Fukamushicha The processing of fukamushicha is the same as for sencha, except that for 15
fukamushicha the leaves are steamed two or three times longer. The taste remains just
as "sweet" and moderate, and the fragrance is richer and deeper.
3. Kukicha Kukicha produced from the stalks of gyokuro is known as "karigane" and is highly 15
prized. Kukicha made from either gyokuro or sencha. The clean taste and light
fragrance are sure to help you wake up feeling refreshed.
4. Konacha Konacha (or "tea powder") is the tea served at sushi restaurants, where it is called 15
"agari." It consists of the rejected buds and tea "dust" left over from the processing of
sencha and gyokuro.
5. Bancha Bancha leaves are picked in June (nibancha), August (sanbancha), and October 15
(yonbancha), with the leaves becoming tougher with each subsequent picking. High-
grade bancha with less astringency and a pleasant fragrance is known as "senryu."
Those tea leaves are also longer and thinner.
6. Matcha Matcha is the powdered tea used in Japan's formal tea ceremony. In its unpowdered 15
form it is called "tencha." Matcha is a popular ingredient in savory dishes as well as
desserts.
7. Gyokuro Rich green gyokuro is a top-grade tea. Gyokuro contains a lot of caffeine and 15
chlorophyl. Caffeine stimulates the brain and the nervous system, while chlorophyl
stimulates tissue growth, resulting in healthy skin.
8. Hojicha It contains relatively little caffeine and tannin, it is good for children, older people, and 15
those recovering from illness. It can also be served cold in the summer.
9. Genmaicha It the ideal tea to drink after a meal that includes oily or deep-fried foods, such as 15
tempura or Chinese cuisine.

Table 3: Botanical classification of green tea

Kingdom Plantae–Plants References

Subkingdom Tracheobionta – Vascular plants 18

Super division Spermatophyta – Seed plants 18
Division Magnoliophyta – Flowering plants 18
Class Magnoliopsida – Dicotyledons 18
Subclass Dilleniide 18
Family Theaceae – Tea family 18
Genus Camellia L. – Camellia 18
Species Camellia sinensis (L.) Kuntze – Tea 18

Table 4: International synonyms of green tea

S. No. Country Name References

1. India Chha 19
2. China Cha 19
3. Russia Chai 19
4. Africa Itye 19
5. Italy Te 19
6. England Tea 19
7. United States Tea 19
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 Int J Ind Herbs Drugs, Vol-III, Issue-II

Table 5: Indian synonyms of green tea

S. No. Language Name References

1. Bengali Cha 20
2. Gujarati Cha 20
3. Hindi Chai 20
4. Kannada Chaha 20
5. Malayalam Chaya 20
6. Marathi Chahaa 20
7. Oriya Cha 20
8. Tamil Theneer 20

Leaves March to the beginning of May and this is the period when the
Leaves are alternate; petiole 3-7 mm long; leaf blade thinly plant is most bountiful. From early June to the start of July the
leathery, elliptic or obovate-elliptic, 5-12 cm long, 1.8-4.5 cm second growing stage takes place and the season comes to
wide, apex mucronate or blunt-pointed, base cuneate, margin an end with the final flux of growth occurring from mid July to
serrate, glabrous or slightly hairy, lateral veins about 8 pairs, October. Camellia sinensis is happiest in acidic conditions
obviously. Bright green, shiny, often with a hairy underside and grown in a range of soils. The perfect soil mix is ‚sandy
[Figure 1] [21]. loam‛ which consists of approximately 40 % sand, 40% silt
Flower and 20% clay, allowing the water to drain well out of the soil
Flowers are bisexual, white, fragrant, often solitary or 2-borne while still enabling it to trap all the essential nutrients the plant
on leaf axils; pedicels 6-10 mm long, curved downward; requires from the earth [22]. Tea is reported to tolerate an
sepals 5-6, rounded, mucilaginous, margin membranous with annual precipitation of 70 to 310 cm, an average annual
lashes, persistent; petals 5-8, broadly obovate; stamens temperature range of 14 to 27 °C and a pH in the range of 4.5
numerous, outer filaments fused to tube; ovary superior, to 7.3 [Figure 3].
tomentose, 3-locular, style 1, apical 3-lobed. Scented, Propagation of tea
occurring singly or in clusters of two to four [Figure 2] [21]. The three main types of tea, i.e. ‘Cambod’, ‘Chinary’ and
Fruits ‘Assamica’ cultivars are distributed in widely-distanced
Brownish-green, containing one to four spherical or flattened regions of southern, northern and northeastern parts of India.
seeds [21]. Micro-propagation and artificial seed techniques ensure an
Cultivation of green tea efficient exchange of germplasm [23] among these regions
Indigenous to East Asia, South East Asia and the Indian and also among the tea-growing countries for successful
Subcontinent [Table 4 & 5], Camellia sinensis is cultivated storage, delivery and establishment of tea germplasm.
today in tropical and subtropical regions throughout the world. ‘Artificial seed technology [24-28] provides a protective
The tea plant thrives in sunny climates where the coating of essential nutrients to the encapsulated propagules
temperatures are hot and rain is regular and plentiful, with a [29], maintains high adaptability and vigour during their
growing season that stretches for at least eight months of the storage [23, 24,] removes the hurdles of delivery and
year. Generally there are three growing spurts within the establishment and has the added advantage of facilitating
growing season. The spring shoots grow from the end of easy handling, storage and shipping [23].

Figure 1: Green tea leaves Figure 2: Green tea flower Figure 3: Cultivation of green tea

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 Int J Ind Herbs Drugs, Vol-III, Issue-II

Phytoconstituents gallic acids and characteristic amino acid such as theanine is

Fresh leaves contain, on average, 3-4% of alkaloids known present. Green tea contains polyphenols, which include
as methylxanthines, such as caffeine, theobromine and flavanols, flavandiols, flavonoids, and phenolic acids [Table 6
theophylline. In addition, there are phenolic acids such as & 7] [Figure 4] [30].

Table 6: Green tea component

S. No. Component Percentage References

1. Protein 15% 4
2. Amino acids 4% 4
3. Fiber 26% 4
4. Others carbohydrates 7% 4
5. Lipids 7% 4
6. Pigments 2% 4
7. Minerals 5% 4
8. Phenolic compounds 30% 4
9. Epigallocatechin (EGC) 19% 4
10. Epicatechin–3–gallate (ECG) 13.6% 4
11. Epicatechin (EC) 6.4% 4

Table 7: Chemical constituent of green tea leaves

S. No. Constituent Percentage ( % of dried leaf) References

1. Polyphenols 37 31
2. Carbohydrates 25 31
3. Caffeine 3.5 31
4. Protein 15 31
5. Amino acids 4 31
6. Lignin 6.5 31
7. Organic acids 1.5 31
8. Lipids 2 31
9. Ash 5 31
10. Chlorophyll 0.5 31

Medicinal value of green tea died much of our herbal heritage passed and this created an
The use of herbs is as old as mankind and people used them information gap for over hundred years. However, nowadays
as medicine, cosmetic and for cooking for thousands of years. people are having knowledge with herbs and this tradition
Archaeological researches also report that herbal concoctions continues in 80% of the world and they are rediscovering the
had been used to indulgence bodily grievances many years blessings of whole herbal medicines used throughout
before the writing of history. Throughout history, herbs have generations [32, 33].
had their place in every civilization in the world, with their Studies using animal models show that green tea catechins
usage changing very little as the centuries passed. Ancient provide some protection against degenerative diseases.
cultures wrote plentiful use of herbs, which included flowers, Some studies indicated that green tea has an antiproliferative
leaves, tree and bark, that were used for improving the taste activity on hepatoma cells and a hypolipidemic activity in
of food, making medicines or preparing tea [32, 17]. One of hepatoma-treated rats, as well as the prevention of
the most popular and long-term use of herbs is the making of hepatoxicity and as a preventive agent against mammary
herbal tea. Herbal teas have a long history of helping people cancer post-initiation [34]. Green tea catechins could also act
to stay healthy. Before the middle of the 18th century, when as antitumorigenic agents [35] and as immune modulators in
most people where living on farms, infusion of wintergreen, immunodysfunction caused by transplanted tumors or by
willow or birch were prepared from nearby growing herbs to carcinogen treatment [34]. Moreover, green tea, its extract,
calm down someone’s pain. But when the old medicine men and its isolated constituents were also found to be effective in
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 Int J Ind Herbs Drugs, Vol-III, Issue-II

preventing oxidative stress [36] and neurological problems which are potent antioxidants. In particular, green tea may
[37]. Green tea consumption has also been linked to the lower blood pressure and thus reduce the risk of stroke and
prevention of many types of cancer, including lung, colon, coronary heart disease. Some animal’s studies suggested
esophagus, mouth, stomach, small intestine, kidney, that green tea might protect against the development of
pancreas, and mammary glands [38]. Several epidemiological coronary heart disease by reducing blood glucose levels and
studies and clinical trials showed that green tea (and black body weight [40]. However, all these data are based on
and Oolong teas to a lesser extent) may reduce the risk of middle-aged animals’ populations, not the elderly populations,
many chronic diseases [39]. This beneficial effect has been which nutritional status tends to be more adversely influenced
attributed to the presence of high amounts of polyphenols, by age-related biological and socioeconomic factors [41].

Figure 4: Chemical structure of tea constituents

Pharmacological activity Topical treatment or oral consumption of green tea

Antifungal activity of green tea leaves against a number of polyphenols inhibits chemical carcinogen- or ultraviolet
fungi (Candida albicans, Candida glabrata, Candida kruseii, radiation induced skin tumorigenesis in different animal
Candida parapsilosis and Candida dubliensis) has been models. Studies have shown that green tea extract also
investigated. In addition, the catechin-based flavonoids in possesses anti-inflammatory activity. These anti-inflammatory
green tea leaves such as epigallocatechin-3-gallate (EGCG), and anti-carcinogenic properties of green tea are due to their
epicatechin-3-gallate (ECG), epigallocatechin (EGC) and polyphenolic constituents present therein. The major and
epicatechin (EC) were determined. Methanol extract of green most chemopreventive constituent in green tea responsible
tea samples showed a broad-spectrum antifungal activity for these biochemical or pharmacological effects is (-)-
against all Candida species in broth microdilution bioassays. epigallocatechin-3-gallate (EGCG). Treatment of green tea
However maximum activity of methanol extract (>17 mm polyphenols to skin has been shown to modulate the
inhibition zone) was observed against Candida albicans at 3rd biochemical pathways involved in inflammatory responses,
harvest time [42]. cell proliferation and responses of chemical tumor promoters
as well as ultraviolet (UV) light-induced inflammatory markers
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 Int J Ind Herbs Drugs, Vol-III, Issue-II

of skin inflammation. Topical treatment with EGCG on mouse radical activity by modified method [48, 49]. The diluted
skin also results in prevention of UVB-induced immune working solutions of the test extracts were prepared in
suppression, and oxidative stress. The protective effects of methanol. Ascorbic acid was used as standard in 1-100 µg/ml
green tea treatment on human skin either topically or solution 0.002% of DPPH was prepared in methanol and 1 ml
consumed orally against UV light induced inflammatory or of this solution was mixed with 1 ml of sample solution and
carcinogenic responses are not well understood. Based on standard solution separately. These solution mixtures were
documented extensive beneficial effects of green tea on kept in dark for 30 min and optical density was measured at
mouse skin models and very little in human skin, many 517 nm using Cecil-Elect spectrophotometer. Methanol (1 ml)
pharmaceutical and cosmetic companies are supplementing with DPPH solution (0.002%, 1 ml) was used as blank. The
their skin care products with green tea extracts. Therefore, IC50 values of green tea was 6.7 ± 0.1 The results indicate
the focus of this communication is to review and analyze the that the antioxidant activity of the crude extract of green tea is
photoprotective effects of green tea polyphenols to skin [43]. higher than that of ascorbic acid .The antioxidant activity
Polyphenolic compound catechins (−)-epigallocatechin gallate showed that the percentage inhibition of 10 µg/ml of green
(EGCG), (−)-epicatechin gallate (ECG) and (−)- tea (C. sinensis Linn.) extract was 69.4%, which is
epigallocatechin (EGC)) from green tea were evaluated for comparable with the standard antioxidant activity of ascorbic
their ability to inhibit influenza virus replication in cell culture acid (55.8%) [50, 51].
and for potentially direct virucidal effect. Among the test Green tea catechins (GTC) are polyphenolic compounds
compounds, the EGCG and ECG were found to be potent present in the unfermented dried leaves of the plant, C.
inhibitors of influenza virus replication in MDCK cell culture sinensis. Results from a number of randomized, controlled
(Madin-Darby canine kidney cell line) and this effect was intervention trials have shown that consumption of GTC (270
observed in all influenza virus subtypes tested, including mg to 1200 mg/day) may reduce body weight and fat. There
A/H1N1, A/H3N2 and B virus [44, 45]. are several proposed mechanisms whereby GTC may
An aqueous solution of green tea polyphenols (GTP) was influence body weight and composition. The predominating
found to inhibit lipid peroxidation (LP), scavenge hydroxyl and hypothesis is that GTC influences sympathetic nervous
superoxide radicals in vitro. Administration of GTP (500 system (SNS) activity, increasing energy expenditure and
mg/kg b.wt.) to normal rats increased glucose tolerance promoting the oxidation of fat. Caffeine, naturally present in
significantly (P< 0.05) increased when compared to those green tea, also influences SNS activity, and may act
values in control rats. The rats administrated with green tea synergistically with GTC to increase energy expenditure and
extract and cadmium chloride showed a significantly (p < fat oxidation. Other potential mechanisms include
0.05) decreased levels of serum SGOT, SGPT, LDH and modifications in appetite, up-regulation of enzymes involved
GGT [46]. in hepatic fat oxidation, and decreased nutrient absorption
Extracts of leaves from the tea plant C. sinensis contain [52].
polyphenolic components with activity against a wide Evidence suggests that epigallocatechin gallate the major
spectrum of microbes. Studies conducted over the last 20 polyphenolic component of green tea is instrumental in
years have shown that the green tea polyphenolic catechins, suppressing the growth of cancer cells in various tumour
in particular (−)-epigallocatechin gallate (EGCG) and (−)- models [53, 54]. Prostate cancer is the most recently
epicatechin gallate (ECG), can inhibit the growth of a wide diagnosed malignancy and second leading cause of cancer
range of gram-positive and gram-negative bacterial species related deaths, but this cancer can also be cured by green tea
with moderate potency. Evidence is emerging that these [54, 55]. Tea polyphenols are known to exhibit cytotoxicity
molecules may be useful in the control of common oral toward various tumour cell lines as well as growth inhibition
infections, such as dental caries and periodontal disease. that is accompanied by cell cycle arrest [56].
Sub-inhibitory concentrations of EGCG and ECG can Hot water extract and tannin fraction of the dried entire plant
suppress the expression of bacterial virulence factors and can were active on the rabbit and rat intestines vs. pilocarpine-
reverse the resistance of the opportunistic pathogen induced spasms and barium induced contractions [57].
Staphylococcus aureus to β-lactam antibiotics. Catechin Tea, administered in culture to enucleated rat lens, reduced
gallates such as ECG intercalate into phopsholipid bilayers the incidence of selenite cataract in-vivo. The rat lenses were
and it is likely that they affect both virulence and antibiotic randomly divided into normal, control and treated groups and
resistance by perturbing the function of key processes incubated for 24 h at 37 ºC. Oxidative stress was induced by
associated with the bacterial cytoplasmic membrane [47]. sodium selenite in the culture medium of the two groups
The antioxidant activity of the plant extracts and the standard (except the normal group). The medium of the treated group
was assessed on the basis of the radical scavenging effect of was additionally supplemented with tea extract. After
the stable 1, 1-diphenyl-2- picryl- hydrazyl (DPPH)-free incubation, lenses were subjected to glutathione and
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 Int J Ind Herbs Drugs, Vol-III, Issue-II

malondialdehyde estimation. Enzyme activity of superoxide have to come from well-designed observational
dismutase, catalase, and glutathione peroxidase were also epidemiological studies and intervention trials. The
measured indifferent sets of the experiment. In vivo cataract development of biomarkers for green tea consumption, as
was induced in 9-day-old rat pups of both control and treated well as molecular markers for its biological effects, will
groups by a single subcutaneous injection of sodium selenite. facilitate future research in this area.
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Conflict of Interest: None declared

Received: 28 February 2018, Revised: 15 March 2018, Accepted: 28 March 2018
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