Green tea protects against ethanol-induced lipid peroxidation in rat organs

Abstract 

Ethanol metabolism is accompanied by generation of free radicals, which stimulates lipid peroxidation. Natural antioxidants are particularly useful in such a situation. The current study was designed to investigate the efficacy of green tea, as a source of water-soluble antioxidants (catechins), on lipid peroxidation in liver, brain, and blood induced by chronic (4 weeks) ethanol intoxication in rats. Feeding of ethanol led to a significant increase in lipid peroxidation, as measured by increased concentrations of lipid hydroperoxides, 4-hydroxynonenal, and malondialdehyde. Feeding of ethanol also changed the glutathione-dependent lipid hydroperoxide decomposition system, resulting in a decrease in both reduced glutathione concentration and activity of glutathione peroxidase. Observed changes were statistically significant in all examined tissues. Enhancement in lipid peroxidation was associated with disruption of hepatocyte cell membranes, as observed through electron microscopic evaluation. Green tea protects phospholipids from enhanced peroxidation and prevents changes in biochemical parameters and morphologic changes observed after ethanol consumption. These results support the suggestion that green tea protects membranes from peroxidation of lipids associated with ethanol consumption.

Keywords:  Green tea, Ethanol, Liver, Brain, Lipid peroxidation products