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Food Chem. 2013 Feb 15;136(3-4):1337-44. doi: 10.1016/j.foodchem.2012.09.063. Epub 2012 Sep 28.

The in vivo antioxidant and antifibrotic properties of green tea (Camellia sinensis, Theaceae).

Author information

1
Department of Biotechnology, TransWorld University, No. 1221, Zhennan Rd., Douliu City, Yunlin County 640, Taiwan.

Abstract

The in vivo antioxidant and antifibrotic properties of green tea (Camellia sinensis, Theaceae) were investigated with a study of carbon tetrachloride (CCl(4))-induced oxidative stress and hepatic fibrosis in male ICR mice. Oral administration of green tea extract at doses of 125, 625 and 1250 mg/kg for 8 weeks significantly reduced (p<0.05) the levels of thiobarbituric acid-reactive substances (TBARS) and protein carbonyls in the liver by at least 28% compared with that was induced by CCl(4) (1 mL/kg) in mice. Moreover, green tea extract administration significantly increased (p<0.05) the activities of catalase, glutathione peroxidase (GSH-Px) and glutathione reductase (GSH-Rd) in the liver. Our study found that oral administration of green tea extract prevented CCl(4)-induced hepatic fibrosis, as evidenced by a decreased hydroxyproline level in the liver and a reduced incidence of hepatic fibrosis by histological observations. These results indicate that green tea exhibits potent protective effects against CCl(4)-induced oxidative stress and hepatic fibrosis in mice by inhibiting oxidative damage and increasing antioxidant enzyme activities.

PMID:
23194532
DOI:
10.1016/j.foodchem.2012.09.063
[Indexed for MEDLINE]

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