Potential ameliorative effect of aged Liubao tea aqueous extract on D-Galactose-Induced pathological damage in an Alzheimer's disease zebrafish model（date)

High-performance liquid chromatography (HPLC) and ultraviolet spectrophotometry were used to quantitatively detect the major bioactive compounds in Liubao tea samples with different aging gradients (unaged, 1-year, 3-year, 5-year, 10-year, and 15-year) and two typical aroma types (Aged aroma and Betel nut aroma), including catechins, total polyphenols, free amino acids, proanthocyanidins, theaflavins, thearubigins, and theabrownins.

The modulatory effects of Liubao tea samples with different aging durations and aroma characteristics on zebrafish locomotor activity, memory capacity, redox homeostasis and pro-inflammatory cytokine levels were further explored using this model. Correlation analysis was subsequently performed to elucidate the internal relationship between dynamic variations in chemical components and differences in neuroprotective bioactivities.