Anxiolytic effects of theaflavins via dopaminergic activation in the frontal cortex

Bioscience, Biotechnology, and Biochemistry
Masahiro KitaYasuhisa Ano

Abstract

Epidemiological investigations have reported that the habit of drinking tea reduces the risk of developing a mental disorder, including anxiety disorder and depression. Theaflavins, black tea polyphenols, show antibacterial and anti-oxidative effects, but their effects on brain function, especially mental condition, have not been elucidated. The present study demonstrated that theaflavins increased dopamine (DA) turnover in the frontal cortex and showed an anxiolytic effect in mice. Theaflavin consumption increased the time spent by mice in the open arms of an elevated plus maze test. Theaflavin administration increased the levels of 3,4-dihydroxyphenylacetic acid (DOPAC) and the ratios of DOPAC/DA and (DOPAC+homovanillic acids)/DA indicating DA turnover, in the frontal cortex. These results suggest that the consumption of theaflavins induced anxiolytic effects via activation of the dopaminergic system in the frontal cortex, which support the findings of previous epidemiological studies. Theaflavins in black tea may be helpful to reduce anxiety in daily life. (150/150 words).

References

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Citations

Jul 8, 2020·Food & Function·Hiroyuki Sakakibara, Kayoko Shimoi
Jul 18, 2020·Journal of Neuroimmune Pharmacology : the Official Journal of the Society on NeuroImmune Pharmacology·Mohit KumarRajat Sandhir
Jun 20, 2019·Nutrients·Dylan O'Neill Rothenberg, Lingyun Zhang
Jun 10, 2020·Applied Physiology, Nutrition, and Metabolism = Physiologie Appliquée, Nutrition Et Métabolisme·Graziele Freitas de BemAngela Castro Resende
Dec 2, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Renata Leite TavaresJailane de Souza Aquino

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