Egyptian of tea leaves on reduction of potato chips hazards
Abstract: Nowadays, it is easy and common to eat unhealthy food with poor nutrition value, low micronutrients and high content of calories which may called junk or fast food. As well, the green and black tea leaves are rich in polyphenols and antioxidant activity. The present study aimed to shed the light on the hazardous effects of consumption of potato chips as a model of the most popular fast food toppings and effect of oral administration for green and black tea aqueous extracts on decreasing these hazards in rats.
Results showed that the total phenols content in the aqueous extract of the green and black tea leaves was 2933.74 and 2497.42 µg gallic acid equivalent (GAE)/g, respectively. Flavonoids content was 1669.16 and 1119.18 µg quercetin equivalent (QE)/g, respectively the antioxidant activity of green and black tea leaves wwas 77.07% and 35.08%, respectively. All groups of rats that orally given green or black teas resulted different reductions in the rates of body weight gain (BWG) compared to those of positive control group (rats fed on diet supplemented with 20% potato chips). Moreover, the results showed that the aqueous extracts of green and black teas treatments led to different significant reductions for levels of serum lipids, including total cholesterol (TC),triglycerides (TG) and low density lipoprotein (LDL-c), while significant increase in high density lipoprotein (HDL-c) was recorded. An improving in hematological profile, including hemoglobin (Hb), red blood cells count (RBCs), white blood cells count (WBCs), and hematocrit (Hct) was found as compared with positive control.
The present study revealed that frequent consumption of potato chips caused some harmful health effect, including overweight, dyslipidemia and decrease in Hb, RBCs and WBCs, while the regular consumption of green and black teas have an important role in reduction these hazardous effects.
Publication year 2016
Pages 21-47
Organization Name
serial title Egyptian J. of Nutrition
Author(s) from ARC
Publication Type Journal
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