Isolation and antioxidant characterization of theaflavin for neuroprotective effect in mice model

The mandate of the current investigation was to elucidate the therapeutic and antioxidant perspective of black tea. Purposely, black tea compositional analysis followed by polyphenol extraction and antioxidant characterization was done. Moreover, the theaflavin from black tea extract was also isolated through the solvent partition method. Lastly, the neuroprotective effect of isolated theaflavin was assessed through a bio‐efficacy trial. The outcomes delineated that black tea showed promising nutritional composition with special reference to protein and fiber. Among the extraction solvent, ethanol performed better as compared to methanol and water likewise, higher extraction was noticed at 60 min followed by 90 and 30 min. All the extracts indicated antioxidant activity reflected through significant DPPH, TPC, FRAP, and beta carotene as‐69.13 ± 3.00, 1148.92 ± 14.01, 752.44 ± 10.30, and 65.74 ± 3.28, respectively. However, isolated theaflavin exhibited higher antioxidant capacity as‐737.74 ± 12.55, 82.60 ± 2.33, and 853.77 ± 9.55, for TPC, DPPH, and FRAP, respectively, as compared to extracts. In 15 days' efficacy was physically induced with sciatic nerve injury h sciatic nerve injury physically and treated with isolated theaflavin. A total of 12 healthy albino mice were randomly assigned to either the control (n = 6) or theaflavin (5.0 mg/kg (n = 6)) groups. In these groups, behavioral tests were used to assess and compare enhanced functional recovery as well as skeletal muscle mass measurement. Serum samples included oxidative stress markers. In theaflavin leaves, behavioral tests revealed a statistically significant (p