Studies of the Antioxidative Effects of Green and Black Tea (Camellia sinensis) Extracts in Rats

This paper reports a comparative study of the antioxidative effects of black and green tea extracts in sodium oxalate-challenged rats. A dose of 10 mg/kg of body weight of sodium oxalate was used to induce lipid peroxidation in vivo. Rats treated with sodium oxalate had 42.06 ± 3.10 nM/hour, 45.39 ± 9.75 mg/100 mL, 10.95 ± 1.52%, 15.95 ± 3.19 mg/dL, 112.25 ± 5.15 mg/dL, 59.21 ± 2.95 IU, 39.55 ± 2.51 IU, and 150.62 ± 9.62 KA/unit for serum levels of malondialdehyde, reduced ascorbic acid, catalase, cholesterol, phospholipid, aspartate aminotransferase (AST), alanine aminotransferase (ALT), and alkaline phosphatase (ALP), respectively. These values are significantly (P < .05) different from values obtained from normal rats. Rats pretreated with 100 mg/kg of body weight of green tea had 27.59 ± 3.56 nM/hour, 79.11 ± 5.13 mg/100 mL, 4.23 ± 0.36%, 50.09 ± 5.24 mg/dL, 97.58 ± 4.73 mg/dL, 23.10 ± 1.59 IU, 31.14 ± 1.26 IU, and 96.48 ± 2.36 KA/unit for serum levels of malondialdehyde, reduced ascorbic acid, catala...