The aim of this study was to investigate and compare antioxidative, α-glucosidase inhibitory, and anti-inflammation activities of five teas [Boseong green tea (BG), Damyang Jukro tea (DJ), Gurye yellow tea (GY), Boseong black tea (BB), and Jangheung Chungtaejeon tea (JC)] produced in Jeollanamdo. BG and JC showed higher radical-scavenging activities than the other tea samples in the in vitro assays of 1,1-diphenyl-2-picrylhydrazyl nitrite radicals. In addition, BG and JC were more effective in inhibiting α-glucosidase than GY and BB. DJ, having low radical scavenging activity showed high α-glucosidase inhibitory activity, which was similar to those of BG and JC. All of the tea samples had weak cytotoxicities on macrophage RAW 264.7 cells at a concentration of 100 μg/mL. They also showed anti-inflammatory activities via the suppression of inducible nitric oxide synthase and nitrite oxide production in LPS-induced RAW 264.7 cells, although their activities were slightly different. These results indicate that the tea manufacturing method and environmental factors of tea cultivation play an important role in enhancing the biological activities of the tea samples.
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