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Black and green tea improves lipid profile and lipid peroxidation parameters in Wistar rats fed a high-cholesterol diet

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Abstract

In the present study, the efficacy of black tea (BT) and green tea (GT) was studied in relation to serum and hepatic oxidative abnormalities in hypercholesterolemic rats. Hypercholesterolemia was induced in male Wistar rats (8 week old) by feeding them with a high-cholesterol diet (HCD) for 35 days. The experimental rats were given BT and GT as a supplement (7 g/L) via drinking water. Increased hepatic and serum lipid profile along with abnormalities in oxidative marker, with a concomitant increase in the body weight, food intake, and food efficiency, were seen in hypercholesterolemic rats. Following the supplementation of BT and GT to rats fed with HCD, significantly lower levels of serum and hepatic cholesterol, triglycerides, serum low-density lipoprotein cholesterol, and increased high-density lipoprotein cholesterol levels were observed, when compared with hypercholesterolemic group. Further, significantly lower levels in the serum and hepatic lipid peroxidation, body weight gain, and food efficiency were observed in BT and GT group when compared with control and HCD fed group. However, no such significant changes were observed in the food intake upon supplementation with BT and GT. These results suggest that supplementation of BT and GT may protect against the serum and hepatic abnormalities in hypercholesterolemic rats.

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Abbreviations

NR:

Normal

HCD:

High-cholesterol diet

BT:

Black tea

GT:

Green tea

LDL:

Low-density lipoprotein

VLDL:

Very low-density lipoprotein

HDL:

High-density lipoprotein

LPO:

Lipid peroxidation

CVD:

Cardiovascular disease

MDA:

Malondialdehyde

CV:

Coefficients of variation

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Acknowledgements

The authors thank the University vice presidency of postgraduate studies and research, and King Saud University for the financial assistance provided. This research was also supported by the King Abdul-Aziz City for Science and Technology as well as by the Graduate College of King Saud University.

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Authors and Affiliations

  1. Department of Food and Nutrition Science, College of Food and Agricultural Sciences, King Saud University, P. O. Box 2460, Riyadh, 11451, Saudi Arabia

    Ali A. Alshatwi, Manal A. Al Obaaid, Sahar A. Al Sedairy & Elango Ramesh

  2. Department of Nutrition and Food Science, University of Maryland, College Park, MD, 20742, USA

    Kai Y. Lei

  3. Center of Excellence for Biotechnology Research, King Saud University, Riyadh, 11451, Saudi Arabia

    Kai Y. Lei

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  1. Ali A. Alshatwi
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  2. Manal A. Al Obaaid
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  5. Kai Y. Lei
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Correspondence to Ali A. Alshatwi.

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Alshatwi, A.A., Al Obaaid, M.A., Al Sedairy, S.A. et al. Black and green tea improves lipid profile and lipid peroxidation parameters in Wistar rats fed a high-cholesterol diet. J Physiol Biochem 67, 95–104 (2011). https://doi.org/10.1007/s13105-010-0053-3

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