Six Types of Tea Reduce Acute Alcoholism in Mice by Enhancing Ethanol Metabolism, Suppressing Oxidative Stress and Inflammation

Abstract

Acute alcoholic intoxication (AAI) is a pathological process of multiple system damage caused by a large amount of alcohol, especially in the liver. Although tea extracts alleviate AAI and alcohol-induced liver damage, the mechanisms underlying the protective actions of different types of Chinese tea are unclear. In this study, the AAI mice model was used to explore the functions and mechanisms of six types of tea extract (WEATs) in alleviating AAI. The losing righting reflexes of mice were evaluated to assess the effects of the WEATs on AAI. The levels of the ethanol metabolism enzymes (ADH, ALDH2, CYP2E1), the oxidative stress-related indicators (NRF-2, HO-1, SOD, GSH, CAT, and TG) and the inflammatory factors (TNF-α, iNOS, IL-6, and IL-10) were determined. Black tea and dark tea significantly shortened the sleep time (duration of the loss of righting reflex) and had a good sobering effect. Green tea and oolong tea had the dual effect of prolonging tolerance time (time of losing righting reflex) and shortening sleep time. While white tea had the most significant effect on prolonging tolerance time but with no obvious sobering effect. Black tea, dark tea, and oolong tea significantly up-regulated ADH and ALDH2, and down-regulated CYP2E1. Green tea and white tea significantly increased the levels of Nrf2, GSH, and CAT. Black tea, dark tea and oolong tea markedly increased the levels of HO-1, IL-10, and inhibited TG. Therefore, it is possible that black tea, dark tea and oolong tea reduced AAI by increasing ethanol metabolism, suppressing oxidative stress and inflammation. While green tea was mainly by regulating oxidative stress. White tea may prolong the tolerance time by increasing ethanol metabolism and reducing oxidative stress. Different types of tea have specific chemical compositions and can alleviate AAI. In conclusion, despite variations in the composition and mechanism of action, tea is a potent natural product to alleviate a hangover and protect the liver.

Transcriptome and proteomics conjoint analysis reveal anti‐alcoholic liver injury effect of Dianhong Black Tea volatile substances

“…Additionally, we are the first to evaluate the anti-ALI effects of these solubilizers in alcohol-fed rats. Similar to previous studies, we observed a significant increase in serum transaminase levels, which are biomarkers reflecting liver function, in the alcohol-fed rats (Cao et al, 2020;Guo, Cao, et al, 2022;Lai et al, 2022;. Importantly, we found that DBTVS significantly suppressed the elevation of ALT and AST levels induced by alcohol consumption and alleviated liver dysfunction (Figure 1).…”

A Rising Star in Dark Teas: The Processing, Microorganisms, Chemicals, Bioactivities, and Safety of Qingzhuan Tea

“…In another study, Lai et al explored the alleviating effects of six tea extracts on alcohol-induced liver damage. 83 Thereinto, dark tea can play a certain protective role by increasing ethanol metabolism, inhibiting oxidative stress, and reducing liver damage caused by oxidative damage.…”

Identification and Quantification of Anthocyanin and Catechin Compounds in Purple Tea Leaves and Flakes

“…Additionally, an emerging purple tea variety derived from the same tea plant is now commercially produced as a healthy beverage. In general, tea—especially green tea—is considered a healthy beverage due to its high content of polyphenols which have demonstrated potential positive health effects via their roles as antioxidants [ 2 , 3 , 4 , 5 , 6 ], immune stimulators and anti-cancer [ 7 ], anti-obesity and anti-diabetic [ 8 , 9 , 10 ], anti-alcoholism [ 11 ], anti-hypertension [ 12 ] and anticardiovascular [ 13 ] diseases. The composition of polyphenols varies among teas and is influenced by a number of factors including tea variety, growing environment and processing method [ 14 ].…”

“…In addition to catechins, the emerging purple tea variety contains another polyphenol category, anthocyanins [ 2 , 5 , 11 ]. Anthocyanins are water-soluble pigments that impart colorful red, purple or blue hue to fruits, vegetables, leaves, flowers and grains.…”