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Asian Journal of Clinical Nutrition
  Year: 2009 | Volume: 1 | Issue: 1 | Page No.: 40-49
DOI: 10.3923/ajcn.2009.40.49
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.
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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

 
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