Green tea catechins protect rats from microwave-induced oxidative damage to heart tissue

Journal of Medicinal Food
Mi-Ji Kim, Soon-Jae Rhee

Abstract

We investigated the effects of green tea catechin on oxidative damage in microwave-exposed rats. The microwave-exposed rats received one of three diets: catechin-free (MW-0C), 0.25% catechin (MW-0.25C), or 0.5% catechin (MW-0.5C). Rats were sacrificed 6 days after microwave irradiation (2.45 GHz, 15 minutes). Cytochrome P(450) levels in the MW-0C group was increased by 85% compared with normal, but was 11% and 14% lower in the MW-0.25C and MW-0.5C groups than in the MW-0C group. NADPH-cytochrome P(450) reductase activity in the MW-0C group was increased by 29%, compared with the normal group, but was significantly less in the MW-0.25C and MW-0.5C groups. Superoxide dismutase activity in the MW-0C group was decreased by 34%, compared with the normal group, but in the MW-0.25C and MW-0.5C groups was 19% and 25% higher. The activity of glutathione peroxidase in the MW-0C group was decreased by 28% but remained near normal with catechin supplements. Superoxide radical concentrations in the MW-0C group were increased by 35%, compared with the normal group. However, superoxide radicals in the MW-0.25C and MW-0.5C groups were 11% and 12% lower, respectively, compared with the MW-0C group. Microwave irradiation significantly increased ...Continue Reading

References

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Citations

Apr 28, 2009·Biological Trace Element Research·Nurhan GumralManuel F Flores-Arce
Jun 29, 2013·Free Radical Research·Eugenia Ch Yiannakopoulou
Nov 18, 2018·Reproductive Biology and Endocrinology : RB&E·Kavindra Kumar KesariRalf Henkel
Jan 27, 2021·Reproductive Toxicology·Himanshi YadavRajeev Singh
Dec 15, 2007·Experimental Gerontology·Vadivel Senthil KumaranPeriandavan Kalaiselvi

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