Antioxidant, Anti-Inflammatory And Antidiabetic Activity Of Oolong Tea Mediated Strontium Nanoparticles
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Keywords
DPPH assay, H2O2 assay, EA assay, BSA assay
Abstract
Background: Oolong tea is enriched with polyphenols which are natural compounds that are useful in the synthesis of nanoparticles. In addition to polyphenols, oolong tea is also blessed with caffeine and theanine, which has influence over the size and shape of the nanoparticles. Oolong tea is also a natural, sustainable and ecosystem friendly source.
Aim: To synthesize and study the antioxidant, anti- Inflammatory and anti diabetic activity of oolong tea mediated strontium nanoparticles.
Materials And Methods: Oolong tea extract was made and the strontium nanoparticles were synthesized by adding the extract to strontium chloride solution. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and Hydrogen peroxide (H2O2) assays were conducted to assess the antioxidant activity along with Egg albumin, bovine serum albumin assays were performed to analyze the anti- inflammatory activity. The anti- diabetic property was evaluated through alpha amylase inhibition
Results: In DPPH assay it was observed that the percentage of inhibition is approximately 65% (the lowest) in the concentration of 10μL and approximately 90%(the highest) in the concentration of 50μL. Similarly, in H2O2 assay it was observed that the percentage of inhibition is approximately 51% in the concentration of 10μL and approximately 77% with the concentration of 100μL. It was observed in both the DPPH and H2O2 assay that the percentage of inhibition increases as the concentration increases. The same was observed for EA and BSA assays and in the antidiabetic assay.
Conclusion: Oolong tea mediated strontium nanoparticles was evaluated to have strong antioxidant, anti- inflammatory and anti diabetic properties, which qualifies the material as a potential regenerative biomaterial for diabetes induced bone pathologies.
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