Abstract
Protective Effects of Green Tea and Moringa Leave Extracts and Their Bio-Yoghurts against Oxidative Effects of Lead Acetate in Albino Rats
Highlights
Fermented dairy foods are progressively become more and more popular as a result of numerous of associated health benefits
Green tea and Moringa oleifera extracts alone or in bio-yoghurts were able to provide protective effects against oxidative stress induced by lead acetate
The effect of fed lead acetate in drinking water (=500 mg/kg body wt) on the rats liver weight and the impact of oral administration of green tea or moringa leave extracts and their bio-yoghurts is shown in Table (1)
Summary
A total of 42 male albino rats were divided into seven groups. Group I was left as control; fed on standard diet only and lead acetate free water. Group III was fed on standard diet, drink Pb-Ac contaminated water and orally injected with 882mg/ kg of rat body weight extract of green tea. Group IV was fed on standard diet, drink Pb-Ac contaminated water and orally injected with 882mg/ kg of rat body weight extract of Moringa oleifera leaves. Group V was fed on standard diet, drink Pb-Ac contaminated water and orally injected with 15 g of yoghurt. Group VI was fed on standard diet, drink Pb-Ac contaminated water and orally injected with 15 g of green tea yoghurt (88.2mg /kg rat wt green tea extract). Group VII was fed on standard diet, drink lead acetate (PbAc) contaminated water and orally injected with 15 g of moringa yoghurt (88.2mg /kg rat wt moringa leaves extract). Lipid profile of rat blood serum was measured including Total Cholesterol (TC), Triglyceride (TG), Low Density Lipoprotein (LDL), and High Density Lipoprotein (HDL)
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