The Effect of Green, Black and White Tea on the Level of Α and Γ Tocopherols in Free Radical-induced Oxidative Damage of Human Red Blood Cells

The present study was undertaken to investigate the effect of aqueous tea extracts on lipid peroxidation and α and γ tocopherols concentration in the oxidative damage of human red blood cells (RBC). RBC was taken as the model for study of the oxidative damage was induced by cumene hydroperoxide (cumOOH). The antioxidative property of leaf green tea, leaf and granulate of black tea and white tea at levels 1, 2, 4 g/150 mL of water were evaluated. The correlation was observed between reducing power of tea extract and formation of malondialdehyde ñ MDA (an indicator of lipid peroxidation) in oxidative damage of RBC. All tea extracts at level of 4 g/150 mL of water significantly decreased concentration of MDA. The extract of green tea in comparison to black and white tea extracts at the same levels seems to be a better protective agent against oxidative stress. The antioxidant synergism between components extracted from leaves of green tea and endogenous α tocopherol in the oxidative damage of red blood cells was observed. The consumption of α tocopherol in oxidative damage of RBC was the lowest after treatment with the highest dose of green tea extract. All tea extracts did not protect against decrease of γ tocopherol in human erythrocytes treated with cumOOH.