Green Tea Polyphenol Epigallocatechin-3-O-Gallate Attenuates Lipopolysaccharide-induced Nitric Oxide Production in RAW264.7 Cellsopen access
- Authors
- Seung-Jae Lee; Hyun Woo Kang; Seung Yuan Lee; Sun Jin Hur
- Issue Date
- 2014
- Keywords
- Epigallocatechin-3-O-gallate; Nitric oxide; Inflammation; RAW264.7 cells; Lipopolysaccharide
- Citation
- Journal of Food and Nutrition Research, v.2, no.7, pp 425 - 428
- Pages
- 4
- Journal Title
- Journal of Food and Nutrition Research
- Volume
- 2
- Number
- 7
- Start Page
- 425
- End Page
- 428
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/67734
- DOI
- 10.12691/jfnr-2-7-16
- ISSN
- 2333-1119
2333-1240
- Abstract
- Epigallocatechin-3-O-gallate (EGCG), the major polyphenol found in green tea, has been shown to downregulate inflammatory responses in macrophages; however, the underlying mechanism has not been understood. Overproduction of nitric oxide (NO) by inducible nitric oxide synthase (iNOS) is known to be closely correlated with the pathology of a variety of diseases and inflammations. In this study, we investigated the inhibitory effect of EGCG on NO production and its molecular mechanism in lipopolysaccharide (LPS)-stimulated macrophage RAW264.7 cells. Besides a decrease in NO secretion, protein levels of inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) also decreased in LPS-stimulated RAW264.7 macrophage cells treated with EGCG. These results suggest that EGCG possesses a potent anti-inflammatory activity.
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