|
|
| |
| The Neuroprotective Potentials of Sour (Hibiscus sabdariffa,Calyx) and Green (Camellia sinensis) Teas on Some Pro-Oxidants Induced Oxidative Stress in Brain |
|
Ganiyu Oboh |
Abstract:
This study seeks to access the protective effect of sour tea (Hibiscus
sabdariffa, Calyx) and green tea (Camellia sinensis)
on some pro-oxidants [Fe (II), sodium nitroprusside, quinolinic acid]
induced lipid peroxidation in rat`s brain-in vitro. Aqueous extracts
of both teas were prepared (1 g tea in 100 mL of hot water). Thereafter,
the ability of the extracts to prevent 25 μM FeSO4, 7 μM sodium nitroprusside and 1 mM quinolinic acid induced lipid peroxidation
in isolated rat`s brain tissues preparation was determined in vitro.
Subsequently, the total phenol content, reducing power, Fe (II) chelating
and OH radical scavenging ability were determined. The results of the
study revealed that both teas significantly (p<0.05) inhibited lipid
peroxidation in basal and pro-oxidants induced lipid peroxidation in the
rats brain homogenates in a dose dependent manner. Also, the teas had
high total phenol content [sour (13.3 mg g-1; green (24.5 mg
g-1)], reducing power, Fe (II) chelating and OH radical scavenging
ability (except sour tea). However, green tea had a significantly higher
(p<0.05) ability to inhibits lipid peroxidation in both the basal and
pro-oxidants induced lipid peroxidation in rat`s brain homogenates in
vitro. Therefore, it is very obvious from the study that both teas
had high antioxidant and neuroprotective potentials, however, green tea
had higher neuroprotective potentials, which may probably be due to its
high total phenol content, reducing power, Fe2+ chelating ability,
OH* and NO* scavenging ability, as well as inhibition of over-stimulation
of NMDA receptor.
|
|
|
PDF
Fulltext
XML
References
Citation
Report Citation
|
|
|
|
| RELATED ARTICLES: |
|
|
|
|
|
|
|
How to cite this article:
Ganiyu Oboh , 2009. The Neuroprotective Potentials of Sour (Hibiscus sabdariffa,Calyx) and Green (Camellia sinensis) Teas on Some Pro-Oxidants Induced Oxidative Stress in Brain. Asian Journal of Clinical Nutrition, 1: 40-49.
DOI: 10.3923/ajcn.2009.40.49
URL: https://scialert.net/abstract/?doi=ajcn.2009.40.49
|
|
|
| |
| COMMENT ON THIS PAPER |
|
|
|
|
| |
 |
Navigation |
| |
|
|
| |
|
Indexed In |
| |
|
|
Subscribe Today 
