ArticleFood science and biotechnology2025
The optimized combination of extracts from Sajabal mugwort and green tea synergistically enhanced antioxidant activity in vitro and in vivo.
Article in Food science and biotechnology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
In our previous study, the combination of Korean Sajabal mugwort extract (SME) and green tea extract (GTE) at a 9:1 ratio showed synergistic effects on blood flow. In this study, we evaluated the antioxidant activity of the mixture of SME and GTE, and the significance of synergy was confirmed by combination index (CI) value. SME and GTE mixture exhibited synergistic antioxidant activity, compared to individual treatments, and reduced H₂O₂-induced intracellular ROS in a dose-dependent manner. In isoproterenol (ISO)-treated animal model, oral administration of SME and GTE mixtures mitigated ISO-induced oxidative stress by enhancing antioxidant enzyme activities such as glutathione peroxidase (GPx) and glutathione reductase (GR) and activating Nrf2/Keap1 signaling. The mixture of the major components, eupatilin and jaceosidin in SME and EGCG in GTE, exerted similar synergistic antioxidant activity in vitro and in vivo. In conclusion, the SME and GTE mixture possesses a significant synergistic effect on reducing oxidative stress. Graphical abstract:
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