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Antidepressive‐like effects and antioxidant activity of green tea and GABA green tea in a mouse model of post‐stroke depression
Author(s) -
Di Lorenzo Arianna,
Nabavi Seyed Fazel,
Sureda Antoni,
Moghaddam Akbar Hajizadeh,
Khanjani Sedigheh,
Arcidiaco Patrizia,
Nabavi Seyed Mohammad,
Daglia Maria
Publication year - 2016
Publication title -
molecular nutrition and food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.495
H-Index - 131
eISSN - 1613-4133
pISSN - 1613-4125
DOI - 10.1002/mnfr.201500567
Subject(s) - antioxidant , oxidative stress , caffeine , stroke (engine) , tbars , medicine , pharmacology , biochemistry , chemistry , lipid peroxidation , mechanical engineering , engineering
Scope Growing evidence suggests that oxidative stress plays a role in the development of chronic diseases such as cardiovascular disease and some psychiatric disorders. Tea consumption exerts beneficial effects against damage induced by cerebral ischemia‐reperfusion in ischemic stroke and depressive symptoms in depression. The aim of this study was to evaluate, in vivo , the protective activity of green tea (GT) and GABA green tea (GGT) against post‐stroke depression (PSD), a common consequence of stroke. Methods and results The antidepressive‐like effects of GT and GGT were determined by behavioral tests in a mouse model of post‐stroke depression. The antioxidant activity was evaluated by GSH, SOD, and TBARS measurements on mouse brain. The chemical composition of tea extracts was characterized through chromatographic methods. GGT and GT resulted active in the modulation of depressive symptoms and the reduction of oxidative stress, restoring normal behavior, and at least in part, antioxidant endogenous defenses. The higher polyphenol, theanine, glutamine, and caffeine content may justify the higher activity found in GGT. Conclusions This work represents the first attempt to demonstrate the positive effect of tea, and especially GGT, on post‐stroke depression and to correlate this effect with the antioxidant activity and phytochemical composition of tea.