Physiochemical Investigation and Evaluation of Camellia Sinesis Leaves For in Vitro Antioxidant and Anti-Inflammatory Activity

Abstract

In terms of volume, teas surpass water as the most popular drink. Tea is reserved for infusions of the Camellia sinensis plant, which are caffeinated but not alcoholic drinks. Nutritional components, alkaloids (methylxanthines), phenolic compounds (phenolic acids, flavonoids, and tannins), and alkaloids (carbohydrates, proteins, and minerals) are abundant in the blossoms and leaves of the Camellia sinensis plant. Carbohydrates (glucose, fructose, sucrose, and polysaccharides), phenolic compounds (PCs), crude proteins, and saponins make up the flower's chemical makeup; white tea is derived from this plant. Moreover, it includes a diverse range of amino acids, including arginine, γ-aminobutyric acid, threonine, tyrosine, valine, methionine, leucine, phenylalanine, lysine, and theanine, among many others. Examining the antioxidant and anti-inflammatory properties of Camellia sinensis leaves using phytochemical and pharmacological means is the current goal of this study. The antioxidant activity of the extracts was evaluated using the DPPH (1,1-diphenyl-2-picryl hydrazyl) and nitric oxide scavenging free radical test technique, with ascorbic acid serving as the positive control. In vitro methods for assessing anti-inflammatory activity included the bovine serum albumin denaturation inhibition test and the hrbc membrane stabilization technique.