Journal of Food Processing & Technology

Abstract

The Effect of Green Tea (Camellia sinensis) Extract Against Hepato-Toxicity Induced By Tamoxifen in Rats

Faiza A Mahboub

The present study was conducted to elucidate the antioxidant capacity of green tea (Camellia sinensis) extract against Tamoxifen citrate-induced liver injury. Four groups containing ten female Wister rats each were selected: Group I, served as control group, Group II, permitted Green Tea Extract (1.5% w/v in water) as the sole drinking fluid, Group III, injured by intraperitoneal injection of Tamoxefin (45 mg/ Kg/day) for 7 successive days and Group IV, permitted green tea extract as a sole source of drinking water (1.5% w/v in water) 4 days prior and 14 days after Tamxifen-intoxication (45 mg/Kg/day for 7 successive days). Hepatic oxidative damage was observed in Tamoxefin treated rats as evidenced via augmentation in liver lipid peroxidation as well as depletion in liver antioxidant enzymes; catalase, superoxide dismutase and glutathione peroxidase with highly degeneration and necrosis of the hepatocytes. Histopathological studies of liver treated with Tamoxefin revealed that supplementation of green tea extract resulted in mild degeneration and necrosis of the hepatocytes. Furthermore, green tea extract had normalized catalase, superoxide dismutase, glutathione peroxidase and liver lipid peroxidation content. In Conclusion, the supplementation of green tea extract appeared to be beneficial to a great extent in attenuating and restoring the damage sustained by Tamoxefin exposure.