EFFECTS OF KENYAN PURPLE TEA ANTHOCYANINS IN THE BRAIN AND INTERACTION WITH COENZYME-Q10 IN A MOUSE MODEL.

Studies on antioxidants as neuroprotective agents have been hampered by the impermeability of the blood brain barrier (BBB) to many compounds. However, previous studies have shown that a group of tea flavonoids, the catechins are brain permeable and neuroprotective. This study investigated the ability of Kenyan purple tea anthocyanins (ACNs) to cross the BBB and boost the brain antioxidant capacity. Mice were orally administered with purified and characterized Kenyan purple tea ACNs or a combination of Kenyan purple tea ACN's and coenzyme-Q₁₀ at a dose of 200mg/kg body weight in an experiment that lasted for 15 days. Twenty four hours post the last dosage of antioxidants; CO₂ was used to euthanize the mice after which the brain was excised used for various biochemical analyses. Brain extracts were analyzed by HPLC for ACNs metabolites and spectrophotometry for cellular glutathione (GSH). Kenyan purple tea ACNs significantly (P=0.05) raised brain GSH levels implying boost in brain antioxidant capacity. However, co-administration of both antioxidants caused a reduction of these beneficial effects implying a negative interaction. Notably, ACN metabolites were detected in brain tissue of ACN fed mice. Our results constitute the first demonstration that Kenyan purple tea ACNs can cross the BBB reinforcing the brain's antioxidant capacity. Hence the need to study them as suitable candidates for dietary supplements that could support antioxidant capacity in the brain and have potential to provide neuroprotection in neurodegenerative conditions. [ABSTRACT FROM AUTHOR]