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Background: Health benefits of designed functional foods using dairy fermented products in co-production with medicinal herbs are under comprehensive investigations. Yoghurt has triggered a functional food revolution while green tea and Moringa oleifera represent precious source of high content of various types of antioxidants and micronutrients. Oxidative stress and lipid peroxidation are suggested mechanisms involved in lead toxicity. The aim of present study was to assess protective effects of green tea and moringa leave extracts and their bio-yoghurts against lead acetate-induced oxidative stress in male rats by following liver weight and enzymes and lipids profile. Materials and Methods: A total of 42 male albino rats were divided into seven groups. Group I was left as control; fed on standard diet only and lead acetate free water. Group II was fed on standard diet and drink Pb-Ac contaminated water (0.3%). Group III was fed on standard diet, drink Pb-Ac contaminated water and orally injected with 882mg/ kg of rat body weight extract of green tea. Group IV was fed on standard diet, drink Pb-Ac contaminated water and orally injected with 882mg/ kg of rat body weight extract of Moringa oleifera leaves. Group V was fed on standard diet, drink Pb-Ac contaminated water and orally injected with 15 g of yoghurt. Group VI was fed on standard diet, drink Pb-Ac contaminated water and orally injected with 15 g of green tea yoghurt (88.2mg /kg rat wt green tea extract). Group VII was fed on standard diet, drink lead acetate (PbAc) contaminated water and orally injected with 15 g of moringa yoghurt (88.2mg /kg rat wt moringa leaves extract). Absolute and relative liver was followed after five weeks. Liver enzymes were determined including Alanine Aminotransaminase (ALT) and Aspartate Aminotransaminase (AST). Lipid profile of rat blood serum was measured including Total Cholesterol (TC), Triglyceride (TG), Low Density Lipoprotein (LDL), and High Density Lipoprotein (HDL) Results: The rat liver weight of lead intoxicated group (G II) was increased significantly in compared to the rest of tested groups. The order of relative liver weight of rat treated groups was as follow: GII > GV > GVI > GVII> GIII> GIV> GI. The rats fed on green tea or Moringa oleifera extracts and their bio yoghurt showed a significant decrease in the ALT and AST levels compared to Pb-Ac intoxicated rat (GII). Meanwhile, enzymes level was improved at less extend in rat group fed with plain yoghurt (GV). Moringa leaves extract alone or in yoghurt had a superior lowering effect on TC and LDL compared with green tea extract. Moreover, a similar effect was observed of both plant extracts on TG and HDL. Conclusion: Green tea and Moringa oleifera extracts alone or in bio-yoghurts were able to provide protective effects against oxidative stress induced by lead acetate. Also, plain yoghurt had a relief effect but at lesser extent.

Protective Effects of Green Tea and Moringa Leave Extracts and Their Bio-Yoghurts against Oxidative Effects of Lead Acetate in Albino Rats