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Chong Li,1– 3,* Jianchun He,4,* Yue Yang,1,5 Yuting Gou,1,5 Zhiying Wang,6 Hong Chen,7 Xin Zhao1– 3 1Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, 400067, People’s Republic of China; 2Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing, 400067, People’s Republic of China; 3Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, 400067, People’s Republic of China; 4Department of Laboratory Medicine, Chongqing Dazu District People’s Hospital, Chongqing, 402360, People’s Republic of China; 5College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing, 400067, People’s Republic of China; 6School of Pharmacy, Heilongjiang University of Traditional Chinese Medicine, Harbin, 150040, People’s Republic of China; 7The First Department of Orthopaedic Surgery, Chongqing Traditional Chinese Medicine Hospital, Chongqing, 400021, People’s Republic of China*These authors contributed equally to this workCorrespondence: Xin Zhao; Hong Chen Tel +86-23-6265-3650Email zhaoxin@cque.edu.cn; 1528779302@qq.comAim: White tip silver needle, a slightly fermented white tea, is abundant in flavonoids, and it has great significance in terms of D-galactose/lipopolysaccharide-induced aging in mice.Methods: We analyzed the antioxidant capacity of white tip silver needle flavonoids (WTSNF) in vitro, assessed the effects of WTSNF on organ indexes, pathological changes, liver function indexes, biochemical indicators, molecular biological indicators, and genes related to oxidation and inflammation.Results: Ultra-high performance liquid chromatography-tandem mass spectrometry results showed that WTSNF contained baicalin, kaempferol, kaempferide, quercetin, isorhamnetin, lespenephryl, and ruti