Role of black tea antioxidants in brain disorder

Title : Role of black tea antioxidants in brain disorder

Abstract:

Black tea, known for its antioxidant properties, has garnered attention for its potential therapeutic effects on brain disorders. In this study, we delve into the specific role of black tea antioxidants, focusing on their compositional analysis, extraction methods, and neuroprotective benefits, particularly through the isolation. This study explores the therapeutic and antioxidant potential of black tea, focusing on compositional analysis, polyphenol extraction, and the neuroprotective effects of theaflavin. Black tea demonstrated significant nutritional composition, particularly in protein and fiber. Ethanol proved to be the most effective solvent for extraction, with optimal results observed at 60 minutes. Extracts displayed notable antioxidant activity, while isolated theaflavin exhibited even higher antioxidant capacity. In efficacy experiments on male albino mice with sciatic nerve injury, theaflavin treatment led to improved functional recovery, muscle mass restoration, and decreased oxidative stress markers. These findings highlight the potential of theaflavin-rich diets in preventing lifestyle-related brain disorders.

Audience Take Away Notes:

• Food processing industry, pharmaceutical industry and herbal industry
• It will attract the attention of business community owing to its cost effectiveness and safety
• Provide viable solution for the utilization of Agro- industrial waste into useful products

Biography:

Dr. Ali Imran is an Associate Professor in the Department of Food Science with over a decade of experience. He specializes in formulating plant-based nutraceutical interventions to combat oxidative stress-related ailments in both animal and human models. With over 150 publications in esteemed food science and nutrition journals, Dr. Imran has garnered expertise in his field. He has secured numerous competitive research grants pertinent to his area of expertise. Currently, he is investigating the impact of plant-based nutraceuticals on brain health using animal models. Additionally, Dr. Imran serves as a postdoctoral research fellow at the School of Agriculture, Food, and Ecosystems at the University of Melbourne, Australia. He has edited and authored over 10 book chapters emphasizing the health benefits of polyphenols.