Effect of Black Tea on Lipid Peroxidation in Carbon Tetrachloride Treated Male Rats

Abstract

This study examined the effects of black tea (Camellia sinensis L.) on lipid peroxidation and glutathione levels in carbon tetrachloride (CCl4)-treated male Wistar rats. Three groups of rats formed two control groups and one treatment group. The control groups were fed with a standard diet, while the black tea group were fed the standard diet plus 6% by weight dried black tea leaves. After two months, the rats in the black tea group and in one control group were administered a single dose of CCl4 (1 ml/kg, i.p.) and sacrificed two hours later. Rats in the other control group were administered olive oil in a similar fashion. Lipid peroxide levels in liver and plasma, glutathione (GSH) levels in liver and alanine transaminase (ALT) and aspartate transaminase (AST) activities in plasma were measured. Rats in the black tea group were found to have significantly decreased liver lipid peroxide levels, and ALT and AST activities compared with the rats in the CCl4-treated control group. In addition, liver glutathione levels were decreased in the black tea group. These data suggest that black tea attenuates CCl4-induced hepatic injury.

The antifibrogenic effect of (−)-epigallocatechin gallate results from the induction of de novo synthesis of glutathione in passaged rat hepatic stellate cells

“…Administration of tea and tea polyphenols was previously reported to prevent or attenuate decreases in levels of tissue GSH in a number of animal models. [39][40][41] In addition, it bears notice that EGCG was used at 50 mM in our experiments, which was much lower than that of NAC (5 mM) used (Figures 7-10). However, the phyto-chemical showed a similar ability, if not higher, to increase the level of cellular GSH and to interrupt TGF-b signaling.…”

Effect of aqueous extracts of black and green teas in arsenic‐induced toxicity in rabbits

“…Tea (Camellia sinensis), the most commonly consumed beverage in the world, is a rich source of polyphenolic compounds (Beecher et al, 1999;Blazovics et al, 2003), known as the tea flavonoids. Tea polyphenols possess strong antioxidative properties (Azam et al, 2004;Chen et al, 2004;Mandel et al, 2004), antilipid peroxidation capacity (Sur-Altiner and Yenice, 2000) and are excellent chemopreventors against reactive oxygen and nitrogen species (Sarkar and Bhaduri, 2001). Tea extracts also increases antioxidant parameters (Leenan et al, 2000;Luczaj and Skrzydlewska, 2005) and its aqueous extract has been shown to quench reactive oxygen species such as singlet oxygen, superoxide and hydroxyl radicals (Thiagarajan et al, 2001;Wei et al, 1999).…”

Diabetes, Oxidative Stress and Tea

“…Animal studies have shown that green tea administration can reduce lipid peroxidation in diabetic animals (Yamaguchi et al, 1991;Tijburg et al, 1997;Vinson et al, 1998;Miura et al, 2001;Guleria et al, 2002;Kasaoka et al, 2002;Liuji et al, 2002;Sabu et al, 2002;Skrzydlewska et al, 2002;. Black tea has been reported to be an efficient reducer of peroxidation of lipoproteins as well Vinson et al, 1998;Sur-Altiner et al, 2000;Yokozawa et al, 2002;Vinson et al, 2005;Alipoor et al, 2008). Some studies have investigated the effects of purified tea polyphenols and drawn similar results (Quine et al, 2005;Yamabe et al, 2006).…”