ANTIOXIDANT AND RADICAL SCAVENGING EFFECTS OF TEA AGAINST OXIDATIVE STATUS OF LIPOPROTEIN IN MALE MICE
El-Banna, S., El-Sebeay, A., Kishk, A. (2006). ANTIOXIDANT AND RADICAL SCAVENGING EFFECTS OF TEA AGAINST OXIDATIVE STATUS OF LIPOPROTEIN IN MALE MICE. EKB Journal Management System, 31(5), 2709-2718. doi: 10.21608/jappmu.2006.235479
Sabah G. El-Banna; A. S. El-Sebeay; Amal M. Kishk. "ANTIOXIDANT AND RADICAL SCAVENGING EFFECTS OF TEA AGAINST OXIDATIVE STATUS OF LIPOPROTEIN IN MALE MICE". EKB Journal Management System, 31, 5, 2006, 2709-2718. doi: 10.21608/jappmu.2006.235479
El-Banna, S., El-Sebeay, A., Kishk, A. (2006). 'ANTIOXIDANT AND RADICAL SCAVENGING EFFECTS OF TEA AGAINST OXIDATIVE STATUS OF LIPOPROTEIN IN MALE MICE', EKB Journal Management System, 31(5), pp. 2709-2718. doi: 10.21608/jappmu.2006.235479
El-Banna, S., El-Sebeay, A., Kishk, A. ANTIOXIDANT AND RADICAL SCAVENGING EFFECTS OF TEA AGAINST OXIDATIVE STATUS OF LIPOPROTEIN IN MALE MICE. EKB Journal Management System, 2006; 31(5): 2709-2718. doi: 10.21608/jappmu.2006.235479

ANTIOXIDANT AND RADICAL SCAVENGING EFFECTS OF TEA AGAINST OXIDATIVE STATUS OF LIPOPROTEIN IN MALE MICE

Journal of Animal and Poultry Production
Article 5, Volume 31, Issue 5, May 2006, Page 2709-2718  XML PDF (891.96 K)
Document Type: Original Article
DOI: 10.21608/jappmu.2006.235479
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Authors
Sabah G. El-Banna1; A. S. El-Sebeay2; Amal M. Kishk2
1Department of Environmental Studies, Institute of Graduate Studies and Research, Alexandria University.
2Centeral Lab for Food and Feed (CLFF) ARC. El-Sabahia Alexandria. Egypt.
Abstract
To investigate the effect of tea polyphenols against oxidative status of
lipoprotein. thirty six male mice were used. Six groups of mice is each) were
assigned. Groups 1 and 2 (GI and Gll) were served as negative and positive control
groups respectively. Groups 3 and 4 (Gill and Gil!) drank black (12.5 gm/L) and
green {12.SgrnJL) teas respectively. while groups 5 and 6 (Si! and Girl) drank black
and green teas respectively and both were injected with cyc10phosphamide (20
mg/kg body weight. i.p) for three consecutive days. (used also with Gil). The
experimental period extends for 73 days.
Results indicated that the bioactive ingredients of tea caused inhibition of
urine nitrite and hydroxylamine formation in tea drinking groups (Gill and GIV). while
liver cytochrome P450 decreased in green tea group (Gill). Also both teas lowered
the concenteration of plasma cholesterol. triglycerides (TG). low density lipoprotein
cholesterol (LDL). and very low density lipoprotein cholesterol (VLDL) lipid fractions
while it increased the high density lipoprotein cholesterol (HDL). in group GV. Total
antioxidant capacity (TAC) increased in all treated groups (Gill. GIV, St! and GVI
while it decreased in Gll. Meanwhile Thiobarbituric acid reactive substansces
(TEARS) showed significant reduction in both green tea treated groups (SN and
GVI). In conclusion. both black and green teas polyphenols improved blood lipid
profile. strengthens blood plasma antioxidant capacity leading to decrease in
oxidation product levels TBARS. which demonstrated reduced oxidation reaction in
the body. This work also showed that teas supplementation were capable of
inhibiting the nitrosation of secondary amine.
Keywords
Green and black tea.nitrite. Lipid fractions; TEARS
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