Antioxidant and Cytoprotective Properties of Herb Tea against H2O2-induced Oxidative Damage

Herb tea with antioxidant ingredients has gained increasing attention in the field of functional foods due to their potential of preventingaging-related disease. Wanglaojihearb tea (WHT) is a traditional beverage made from herbal materials. This study was performed to investigate its antioxidant activity and identify its protective mechanism on H2O2-induced cell damage.