Protective effect of tea against copper (Cu) toxicity in erythrocytes

Abstract

Oxidative damage has been implicated in the reduced survival of erythrocytes during copper toxicity. Tea is particularly rich in flavonoids including catechins and theaflavins that are knovifn to possess a well-established protective effect against oxidative damages. This study was designed to compare the efficacies of green tea (GT) and black tea (BT) towards prevention of copper-induced reduced survival of erythrocytes in infant rats. In BT, total catechin concentration was significantly lower than in GT. GT catechins were oxidized and epimerized during the manufacture of BT to form theaflavins. Tea samples were administered to the infant rats exposed to copper. Animals received teas during the last 10 days of copper exposure that was continued for 20 days. Results showed that both GT and BT samples restrained copper-induced morphological alterations of erythrocytes to a similar extent. Potency of both tea samples were at par in inhibiting the oxidation of membrane lipids and preserving antioxidant reserve in erythrocytes during copper exposure. Feeding with GT and BT demonstrated comparable efficacy in resisting untimely hemolysis in copper-exposed animals. In conclusion, these findings emphasize on the equal contribution of GT and BT in preventing copper-induced reduced survival of erythrocytes.