Journal of Physiology and Biochemistry

, Volume 67, Issue 1, pp 95–104

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

  • Ali A. Alshatwi
  • Manal A. Al Obaaid
  • Sahar A. Al Sedairy
  • Elango Ramesh
  • Kai Y. Lei
Original Article

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.

Keywords

Hypercholesterolemia Black tea Green tea Oxidative stress 

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

Copyright information

© University of Navarra 2010

Authors and Affiliations

  • Ali A. Alshatwi
    • 1
  • Manal A. Al Obaaid
    • 1
  • Sahar A. Al Sedairy
    • 1
  • Elango Ramesh
    • 1
  • Kai Y. Lei
    • 2
    • 3
  1. 1.Department of Food and Nutrition Science, College of Food and Agricultural SciencesKing Saud UniversityRiyadhSaudi Arabia
  2. 2.Department of Nutrition and Food ScienceUniversity of MarylandCollege ParkUSA
  3. 3.Center of Excellence for Biotechnology ResearchKing Saud UniversityRiyadhSaudi Arabia

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