1998•Journal of Agricultural and Food ChemistryRequires access
Effect of Green Tea and Black Tea on the Blood Glucose, the Blood Triglycerides, and Antioxidation in Aged Rats
Deng Zeyuan, Tao Bingyin, Li Xiaolin, HE Jin-ming, Chen Yifeng
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Abstract
During a 75 day feeding experiment of 108 12-month-old Sprague-Dawley rats in 13 groups respectively consuming diets with addinged green tea (GT), black tea (BT), and their water extracts (GTWE, BTWE), blood glucose was significantly decreased in all experimental groups, by averages of 23.9% in GT and GTWE and by 22.8% in BT and BTWE; the blood triglycerides were significantly reduced, by 33.3% in GT and GTWE and by 25.0% in BT and BTWE. The activity of superoxide dismutase was significantly increased, by averages of 117.0% in BT and BTWE and 90.8% in GT and GTWE. However, malondialdehyde was significantly decreased, by averages of 34.6% in BT and BTWE and 25.4% in GT and GTWE. This indicated that the ability of green tea to reduce blood glucose and blook triglycerides was higher than that of black tea in the aged rats but that the antioxidative ability of black tea was better than that of green tea in the aged rats. Keywords: Tea; BG; GTG; antioxidation