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Structure and function of green tea polyphenols and their efficacy against allergic rhinitis |
L. R. JUNEJA, Nutritional Foods Division, Taiyo Kagaku Co., Ltd., 9-5 Akahori-Shinmachi, Yokkaichi, Mie, 510-0825, Japan It has been shown that active oxygen species produced in organ tissues are implicated as a cause of various diseases such as cancer, renal failure, abnormal aging and inflammation. Our previous studies have shown the efficacy of green tea polyphenols (GTP) against oxidative stress in animals and clinical studies in humans, who showed improvement in renal failure symptoms. In the present study, we investigated the effect of GTP on an allergic rhinitis model of guinea pigs and perennial allergic rhinitis patients. In animal experiments, an IgE antibody was induced by intraperitoneal injection of antigen (DNP-Ascaris suum) containing Al (OH)3 and booster inhalation of antigen into the nasal cavity. The sensitized guinea pigs were orally administered GTP at various doses from 20 to 100 mg/kg body weight. The amount of histamine in the perfusate, the vascular permeability at the nasal mucosa, and the change of the nasal cavity volume were measured with an acoustic rhinometer. In the humans, the clinical effect of GTP on perennial allergic rhinitis patients was studied in 10 allergic outpatients at the otorhinolaryngology department of Mie University. The patients took the tablet containing 60 mg of GTP every morning for 4 weeks. The results showed that GTP significantly inhibited the release of histamine into the perfusate at the dose of 100 mg GTP/kg of body weight showing the efficacy of GTP. The clinical studies showed that the degree of nasal allergic symptoms was improved during the trial period as compared to control. We have industrialized the production of GTP and a variety of products like chocolates, candies, gums, jellies, drinks, fish products, supplements, and toiletries have been launched in Japan and all over the world. The green tea products offer the food industry a tremendous opportunity for designing food targeted toward functionality as well as toward prevention of diseases such as allergic rhinitis.
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