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Yellow tea is more potent than other types of tea in suppressing liver toxicity induced by carbon tetrachloride in rats
Author(s) -
Hashimoto Takashi,
Goto Miho,
Sakakibara Hiroyuki,
Oi Naomi,
Okamoto Mayumi,
Kanazawa Kazuki
Publication year - 2007
Publication title -
phytotherapy research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.019
H-Index - 129
eISSN - 1099-1573
pISSN - 0951-418X
DOI - 10.1002/ptr.2132
Subject(s) - carbon tetrachloride , liver injury , ccl4 , chemistry , toxicity , black tea , traditional medicine , body weight , pharmacology , biochemistry , food science , medicine , organic chemistry
The present study compared the effects of six Chinese teas categorized by their production process: green, white, yellow, oolong, black and pu‐erh teas, on carbon tetrachloride (CCl 4 )‐induced liver injury. Wistar rats were given ad libitum the Chinese teas prepared according to the home‐style methods for 1 week, and then intraperitoneally injected with CCl 4 (1 mg/kg body weight) or olive oil as a vehicle. The yellow tea significantly ameliorated the increase in the activity of the alanine‐ and aspartate‐aminotransferases in plasma. Thus, the drinking of yellow tea may contribute to protection against liver injury. Copyright © 2007 John Wiley & Sons, Ltd.