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KMID : 1007520140230051611
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Food Science and Biotechnology
2014 Volume.23 No. 5 p.1611 ~ p.1614
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Protective Effects of EGCG through Inhibition of NADPH Oxidase Expression in Endothelial Cells
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Han Sung-Gu
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Abstract
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Green tea extract and epigallocatechin gallate (EGCG) have been extensively used in functional foods because of their beneficial health effects. In this study, the mechanism responsible for EGCG-induced protective effects in endothelial cells was investigated. EGCG exposure significantly decreased mRNA expression of the inflammatory genes monocyte chemotactic protein-1 (MCP-1) and vascular cell adhesion molecule-1 (VCAM-1), and of the NADPH oxidase subunits p22phox and Nox2. In addition, EGCG reduced tumor necrosis factor (TNF)-α-induced p22phox mRNA expression. Results suggest that EGCG decreases oxidative stress and inflammation in cells via the reduced expression of NADPH oxidase, MCP-1, and VCAM-1 at the transcriptional level.
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KEYWORD
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epigallocatechin gallate, functional foods, oxidative stress, inflammation, endothelial cells
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