Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2014, 2(7), 425-428
DOI: 10.12691/jfnr-2-7-16
Open AccessArticle

Green Tea Polyphenol Epigallocatechin-3-O-Gallate Attenuates Lipopolysaccharide-induced Nitric Oxide Production in RAW264.7 Cells

Seung-Jae Lee1, Hyun Woo Kang2, Seung Yuan Lee1 and Sun Jin Hur1,

1Department of Animal Science and Technology, Chung-Ang University, Anseong, Korea

2Department of Korean Food & Culinary Arts, Youngsan University, Busan, Korea

Pub. Date: July 24, 2014

Cite this paper:
Seung-Jae Lee, Hyun Woo Kang, Seung Yuan Lee and Sun Jin Hur. Green Tea Polyphenol Epigallocatechin-3-O-Gallate Attenuates Lipopolysaccharide-induced Nitric Oxide Production in RAW264.7 Cells. Journal of Food and Nutrition Research. 2014; 2(7):425-428. doi: 10.12691/jfnr-2-7-16


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.

Epigallocatechin-3-O-gallate Nitric oxide Inflammation RAW264.7 cells Lipopolysaccharide

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