Immunostimulatory effect of standardised alcoholic extract of green tea (Camellia sinensis L.) against cyclophosphamide‑induced immunosuppression in murine model

Mohammad Rafiul Haque, Shahid Husain Ansari


Backgrounds: Tea, Camellia sinensis (L.) O. Kuntze (Theaceae) is one of the most widely consumed beverages in the world. It can be classified into three major types, depending on the level of fermentation, that is, green and white (unfermented), oolong (partially fermented) and black (fermented) tea. Each type of tea has a distinct composition, dependent on how the leaves are processed, as well as maturation, geographical location and agricultural practices. Green tea (GT), the least processed tea, is one of the highest studied and is ascribed to have the highest content of phenolic compounds. Aim: The current study was intended to evaluate the immunostimulatory potential of alcoholic extract of green tea (GTEA or GTAE) in cyclophosphamide (CP)‑induced immunosuppression in murine model. Materials and Methods: GTEA was standardised by high pressure thin liquid chromatography (HPTLC). CP (50 mg/kg, i.p.) was used to induce immunosuppression in mice. GTAE (50, 150 and 250 mg/kg) was administered orally for 14 day. Results: GTEA (150 and 250 mg/kg) treatment significantly (P < 0.001) elevated the thymus and spleen weight, haemagglutination titre and total leucocyte counts level and lowered the delayed type hypersensitivity response as compared with CP‑induced immunosupressed mice.
Conclusions: These observations suggest immunostimulatory effects of GTAE against CP‑induced immunosuppression in murine model.
Key words: Cyclophosphamide, delayed type hypersensitivity, green tea, Haemagglutination titre

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