GREEN TEA EFFECT ON ANTIOXIDANT STATUS OF ERYTHROCYTES AND ON HAEMATOLOGICAL PARAMETERS IN RATS

The aim of this study was to estimate the influence of ethanol intoxication as well as in vitro effect of ethanol, acetaldehyde, and tBOOH on antioxidant status of erythrocytes and on haematological parameters in rats. It has been shown that ethanol intoxication Caused a decrease in SOD, CAT, GSH-Px, and GSSG-R activities and in GSH and vitamin E levels in erythrocytes as well as in RBC count, and HGB and HCT values. These changes were accompanied by an enhanced lipid peroxidation estimated on the basis of MDA level. Green tea administration partially prevented the observed changes. In the in vitro experiment, ethanol and to a higher degree acetaldehyde and tBOOH caused a decrease in the activity of erythrocyte antioxidant enzymes (SOD, CAT, GSH-Px, GSSG-R) and in the concentration of non-enzymatic antioxidants (GSH, vitamins E and C). All the examined compounds enhanced lipid peroxidation process. However, a green tea due to its antioxidant properties partially protected erythrocytes against ethanol, acetaldehyde, and tBOOH action.