Immobilization stress-induced oxidative damage and its amelioration with green and black teas

Abstract

Stress is a state of vulnerable cellular homeostasis, which results in free radical generations and subsequent oxidative damage. The aim of this study is to evaluate the effect of green and black teas on immobilization stress-induced oxidative damage in male Wistar albino rats. Six weeks of repeated immobilization for 4 h daily for five consecutive working days per week was applied. Green or black teas were administrated continuously for six weeks in drinking bottles. Enzymatic activities and lipid profile were measured in serum. Liver enzymes and glucose levels were significantly increased by the green tea showed hypoglycemic and antilipidemic effect against stress induced changes. In liver and brain tissues glutathione (GSH), malondialdehyde (MDA), superoxide dismutase (SOD), nucleic acids and total protein levels were estimated. Repeated immobilization stress significantly enhanced the lipid peroxidation in both the tissues. The present results revealed that, the green tea have more protective effect than black tea against stress particularly in brain as compared to liver. It concludes that the antioxidative affect of green tea over the immobilization-induced stress may attribute the rich flavonoids presence in green tea than black tea. Key words: Restraint stress, glutathione, oxidative stress, malondialdehyde, superoxide dismutase.