Protective effects of green tea on antioxidative biomarkers in chemical laboratory workers
Chemical materials are environmental contaminants, are extensively used in laboratories, and may cause various forms of health hazards in laboratory workers. Therefore, this toxicity most likely is a result of the oxidative metabolism of chemical to reactive products. As green tea (GT) possesses ant...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Tavakol, Heidary Shayesteh [verfasserIn] |
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| Format: |
Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2015 |
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| Rechteinformationen: |
Nutzungsrecht: © The Author(s) 2013. |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
Enthalten in: Toxicology and industrial health - London : Sage, 1985, 31(2015), 9, Seite 862 |
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| Übergeordnetes Werk: |
volume:31 ; year:2015 ; number:9 ; pages:862 |
| Links: |
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| DOI / URN: |
10.1177/0748233713484659 |
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OLC1957473274 |
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| 520 | |a Chemical materials are environmental contaminants, are extensively used in laboratories, and may cause various forms of health hazards in laboratory workers. Therefore, this toxicity most likely is a result of the oxidative metabolism of chemical to reactive products. As green tea (GT) possesses antioxidant effects, the objective of this study was to examine any amelioration oxidative stress in chemical laboratory workers drinking one cup (3 g/300 ml water) of freshly prepared tea once daily. Baseline characteristics including age, sex, smoking, fruit consumption, and duration of exposure were recorded via questionnaire to the subjects. Saliva level oxidative stress parameters such as total antioxidant capacity (TAC), glutathione peroxidase (GPx), catalase (CAT), and superoxide dismutase (SOD) were estimated before and after consumption of GT in these workers. Treatment of subjects with GT induced a significant reduction in saliva GPx activity (406.61 ± 22.07 vs. 238.96 ± 16.26 U/l p = 0.001) and induction in TAC (0.46 ± 0.029 μmol/ml vs. 0.56 ± 0.031, p = 0.016). No statistically significant alteration was found for saliva SOD (0.080 ± 0.0019 vs. 0.079 ± 0.0014, p > 0.05) and CAT (20.36 ± 0.69 vs. 19.78 ± 0.71, p > 0.05) after 28 days treatment by GT. These results demonstrate that drinking GT during chemical exposure can reduce several parameters indicative of oxidative stress. In conclusion, using GT as a dietary supplement can be a rational protocol to control source of hazards in chemical laboratory workers. | ||
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10.1177/0748233713484659 doi PQ20160617 (DE-627)OLC1957473274 (DE-599)GBVOLC1957473274 (PRQ)p1341-3eaf4cff6845a58254e4745e358822dcc4467e1a44bf0d016c589d7a3b6cf6da0 (KEY)0153972820150000031000900862protectiveeffectsofgreenteaonantioxidativebiomarke DE-627 ger DE-627 rakwb eng 570 ZDB Tavakol, Heidary Shayesteh verfasserin aut Protective effects of green tea on antioxidative biomarkers in chemical laboratory workers 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Chemical materials are environmental contaminants, are extensively used in laboratories, and may cause various forms of health hazards in laboratory workers. Therefore, this toxicity most likely is a result of the oxidative metabolism of chemical to reactive products. As green tea (GT) possesses antioxidant effects, the objective of this study was to examine any amelioration oxidative stress in chemical laboratory workers drinking one cup (3 g/300 ml water) of freshly prepared tea once daily. Baseline characteristics including age, sex, smoking, fruit consumption, and duration of exposure were recorded via questionnaire to the subjects. Saliva level oxidative stress parameters such as total antioxidant capacity (TAC), glutathione peroxidase (GPx), catalase (CAT), and superoxide dismutase (SOD) were estimated before and after consumption of GT in these workers. Treatment of subjects with GT induced a significant reduction in saliva GPx activity (406.61 ± 22.07 vs. 238.96 ± 16.26 U/l p = 0.001) and induction in TAC (0.46 ± 0.029 μmol/ml vs. 0.56 ± 0.031, p = 0.016). No statistically significant alteration was found for saliva SOD (0.080 ± 0.0019 vs. 0.079 ± 0.0014, p > 0.05) and CAT (20.36 ± 0.69 vs. 19.78 ± 0.71, p > 0.05) after 28 days treatment by GT. These results demonstrate that drinking GT during chemical exposure can reduce several parameters indicative of oxidative stress. In conclusion, using GT as a dietary supplement can be a rational protocol to control source of hazards in chemical laboratory workers. Nutzungsrecht: © The Author(s) 2013. chemical laboratory workers oxidative stress Green tea Akram, Ranjbar oth Azam, Sayadi oth Nahid, Zadkhosh oth Enthalten in Toxicology and industrial health London : Sage, 1985 31(2015), 9, Seite 862 (DE-627)129224871 (DE-600)56831-4 (DE-576)912922487X 0748-2337 nnns volume:31 year:2015 number:9 pages:862 http://dx.doi.org/10.1177/0748233713484659 Volltext http://www.ncbi.nlm.nih.gov/pubmed/23576111 http://search.proquest.com/docview/1716332213 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-UMW SSG-OLC-ARC SSG-OLC-TEC SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 AR 31 2015 9 862 |
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10.1177/0748233713484659 doi PQ20160617 (DE-627)OLC1957473274 (DE-599)GBVOLC1957473274 (PRQ)p1341-3eaf4cff6845a58254e4745e358822dcc4467e1a44bf0d016c589d7a3b6cf6da0 (KEY)0153972820150000031000900862protectiveeffectsofgreenteaonantioxidativebiomarke DE-627 ger DE-627 rakwb eng 570 ZDB Tavakol, Heidary Shayesteh verfasserin aut Protective effects of green tea on antioxidative biomarkers in chemical laboratory workers 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Chemical materials are environmental contaminants, are extensively used in laboratories, and may cause various forms of health hazards in laboratory workers. Therefore, this toxicity most likely is a result of the oxidative metabolism of chemical to reactive products. As green tea (GT) possesses antioxidant effects, the objective of this study was to examine any amelioration oxidative stress in chemical laboratory workers drinking one cup (3 g/300 ml water) of freshly prepared tea once daily. Baseline characteristics including age, sex, smoking, fruit consumption, and duration of exposure were recorded via questionnaire to the subjects. Saliva level oxidative stress parameters such as total antioxidant capacity (TAC), glutathione peroxidase (GPx), catalase (CAT), and superoxide dismutase (SOD) were estimated before and after consumption of GT in these workers. Treatment of subjects with GT induced a significant reduction in saliva GPx activity (406.61 ± 22.07 vs. 238.96 ± 16.26 U/l p = 0.001) and induction in TAC (0.46 ± 0.029 μmol/ml vs. 0.56 ± 0.031, p = 0.016). No statistically significant alteration was found for saliva SOD (0.080 ± 0.0019 vs. 0.079 ± 0.0014, p > 0.05) and CAT (20.36 ± 0.69 vs. 19.78 ± 0.71, p > 0.05) after 28 days treatment by GT. These results demonstrate that drinking GT during chemical exposure can reduce several parameters indicative of oxidative stress. In conclusion, using GT as a dietary supplement can be a rational protocol to control source of hazards in chemical laboratory workers. Nutzungsrecht: © The Author(s) 2013. chemical laboratory workers oxidative stress Green tea Akram, Ranjbar oth Azam, Sayadi oth Nahid, Zadkhosh oth Enthalten in Toxicology and industrial health London : Sage, 1985 31(2015), 9, Seite 862 (DE-627)129224871 (DE-600)56831-4 (DE-576)912922487X 0748-2337 nnns volume:31 year:2015 number:9 pages:862 http://dx.doi.org/10.1177/0748233713484659 Volltext http://www.ncbi.nlm.nih.gov/pubmed/23576111 http://search.proquest.com/docview/1716332213 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-UMW SSG-OLC-ARC SSG-OLC-TEC SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 AR 31 2015 9 862 |
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10.1177/0748233713484659 doi PQ20160617 (DE-627)OLC1957473274 (DE-599)GBVOLC1957473274 (PRQ)p1341-3eaf4cff6845a58254e4745e358822dcc4467e1a44bf0d016c589d7a3b6cf6da0 (KEY)0153972820150000031000900862protectiveeffectsofgreenteaonantioxidativebiomarke DE-627 ger DE-627 rakwb eng 570 ZDB Tavakol, Heidary Shayesteh verfasserin aut Protective effects of green tea on antioxidative biomarkers in chemical laboratory workers 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Chemical materials are environmental contaminants, are extensively used in laboratories, and may cause various forms of health hazards in laboratory workers. Therefore, this toxicity most likely is a result of the oxidative metabolism of chemical to reactive products. As green tea (GT) possesses antioxidant effects, the objective of this study was to examine any amelioration oxidative stress in chemical laboratory workers drinking one cup (3 g/300 ml water) of freshly prepared tea once daily. Baseline characteristics including age, sex, smoking, fruit consumption, and duration of exposure were recorded via questionnaire to the subjects. Saliva level oxidative stress parameters such as total antioxidant capacity (TAC), glutathione peroxidase (GPx), catalase (CAT), and superoxide dismutase (SOD) were estimated before and after consumption of GT in these workers. Treatment of subjects with GT induced a significant reduction in saliva GPx activity (406.61 ± 22.07 vs. 238.96 ± 16.26 U/l p = 0.001) and induction in TAC (0.46 ± 0.029 μmol/ml vs. 0.56 ± 0.031, p = 0.016). No statistically significant alteration was found for saliva SOD (0.080 ± 0.0019 vs. 0.079 ± 0.0014, p > 0.05) and CAT (20.36 ± 0.69 vs. 19.78 ± 0.71, p > 0.05) after 28 days treatment by GT. These results demonstrate that drinking GT during chemical exposure can reduce several parameters indicative of oxidative stress. In conclusion, using GT as a dietary supplement can be a rational protocol to control source of hazards in chemical laboratory workers. Nutzungsrecht: © The Author(s) 2013. chemical laboratory workers oxidative stress Green tea Akram, Ranjbar oth Azam, Sayadi oth Nahid, Zadkhosh oth Enthalten in Toxicology and industrial health London : Sage, 1985 31(2015), 9, Seite 862 (DE-627)129224871 (DE-600)56831-4 (DE-576)912922487X 0748-2337 nnns volume:31 year:2015 number:9 pages:862 http://dx.doi.org/10.1177/0748233713484659 Volltext http://www.ncbi.nlm.nih.gov/pubmed/23576111 http://search.proquest.com/docview/1716332213 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-UMW SSG-OLC-ARC SSG-OLC-TEC SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 AR 31 2015 9 862 |
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10.1177/0748233713484659 doi PQ20160617 (DE-627)OLC1957473274 (DE-599)GBVOLC1957473274 (PRQ)p1341-3eaf4cff6845a58254e4745e358822dcc4467e1a44bf0d016c589d7a3b6cf6da0 (KEY)0153972820150000031000900862protectiveeffectsofgreenteaonantioxidativebiomarke DE-627 ger DE-627 rakwb eng 570 ZDB Tavakol, Heidary Shayesteh verfasserin aut Protective effects of green tea on antioxidative biomarkers in chemical laboratory workers 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Chemical materials are environmental contaminants, are extensively used in laboratories, and may cause various forms of health hazards in laboratory workers. Therefore, this toxicity most likely is a result of the oxidative metabolism of chemical to reactive products. As green tea (GT) possesses antioxidant effects, the objective of this study was to examine any amelioration oxidative stress in chemical laboratory workers drinking one cup (3 g/300 ml water) of freshly prepared tea once daily. Baseline characteristics including age, sex, smoking, fruit consumption, and duration of exposure were recorded via questionnaire to the subjects. Saliva level oxidative stress parameters such as total antioxidant capacity (TAC), glutathione peroxidase (GPx), catalase (CAT), and superoxide dismutase (SOD) were estimated before and after consumption of GT in these workers. Treatment of subjects with GT induced a significant reduction in saliva GPx activity (406.61 ± 22.07 vs. 238.96 ± 16.26 U/l p = 0.001) and induction in TAC (0.46 ± 0.029 μmol/ml vs. 0.56 ± 0.031, p = 0.016). No statistically significant alteration was found for saliva SOD (0.080 ± 0.0019 vs. 0.079 ± 0.0014, p > 0.05) and CAT (20.36 ± 0.69 vs. 19.78 ± 0.71, p > 0.05) after 28 days treatment by GT. These results demonstrate that drinking GT during chemical exposure can reduce several parameters indicative of oxidative stress. In conclusion, using GT as a dietary supplement can be a rational protocol to control source of hazards in chemical laboratory workers. Nutzungsrecht: © The Author(s) 2013. chemical laboratory workers oxidative stress Green tea Akram, Ranjbar oth Azam, Sayadi oth Nahid, Zadkhosh oth Enthalten in Toxicology and industrial health London : Sage, 1985 31(2015), 9, Seite 862 (DE-627)129224871 (DE-600)56831-4 (DE-576)912922487X 0748-2337 nnns volume:31 year:2015 number:9 pages:862 http://dx.doi.org/10.1177/0748233713484659 Volltext http://www.ncbi.nlm.nih.gov/pubmed/23576111 http://search.proquest.com/docview/1716332213 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-UMW SSG-OLC-ARC SSG-OLC-TEC SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 AR 31 2015 9 862 |
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10.1177/0748233713484659 doi PQ20160617 (DE-627)OLC1957473274 (DE-599)GBVOLC1957473274 (PRQ)p1341-3eaf4cff6845a58254e4745e358822dcc4467e1a44bf0d016c589d7a3b6cf6da0 (KEY)0153972820150000031000900862protectiveeffectsofgreenteaonantioxidativebiomarke DE-627 ger DE-627 rakwb eng 570 ZDB Tavakol, Heidary Shayesteh verfasserin aut Protective effects of green tea on antioxidative biomarkers in chemical laboratory workers 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Chemical materials are environmental contaminants, are extensively used in laboratories, and may cause various forms of health hazards in laboratory workers. Therefore, this toxicity most likely is a result of the oxidative metabolism of chemical to reactive products. As green tea (GT) possesses antioxidant effects, the objective of this study was to examine any amelioration oxidative stress in chemical laboratory workers drinking one cup (3 g/300 ml water) of freshly prepared tea once daily. Baseline characteristics including age, sex, smoking, fruit consumption, and duration of exposure were recorded via questionnaire to the subjects. Saliva level oxidative stress parameters such as total antioxidant capacity (TAC), glutathione peroxidase (GPx), catalase (CAT), and superoxide dismutase (SOD) were estimated before and after consumption of GT in these workers. Treatment of subjects with GT induced a significant reduction in saliva GPx activity (406.61 ± 22.07 vs. 238.96 ± 16.26 U/l p = 0.001) and induction in TAC (0.46 ± 0.029 μmol/ml vs. 0.56 ± 0.031, p = 0.016). No statistically significant alteration was found for saliva SOD (0.080 ± 0.0019 vs. 0.079 ± 0.0014, p > 0.05) and CAT (20.36 ± 0.69 vs. 19.78 ± 0.71, p > 0.05) after 28 days treatment by GT. These results demonstrate that drinking GT during chemical exposure can reduce several parameters indicative of oxidative stress. In conclusion, using GT as a dietary supplement can be a rational protocol to control source of hazards in chemical laboratory workers. Nutzungsrecht: © The Author(s) 2013. chemical laboratory workers oxidative stress Green tea Akram, Ranjbar oth Azam, Sayadi oth Nahid, Zadkhosh oth Enthalten in Toxicology and industrial health London : Sage, 1985 31(2015), 9, Seite 862 (DE-627)129224871 (DE-600)56831-4 (DE-576)912922487X 0748-2337 nnns volume:31 year:2015 number:9 pages:862 http://dx.doi.org/10.1177/0748233713484659 Volltext http://www.ncbi.nlm.nih.gov/pubmed/23576111 http://search.proquest.com/docview/1716332213 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-UMW SSG-OLC-ARC SSG-OLC-TEC SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 AR 31 2015 9 862 |
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Therefore, this toxicity most likely is a result of the oxidative metabolism of chemical to reactive products. As green tea (GT) possesses antioxidant effects, the objective of this study was to examine any amelioration oxidative stress in chemical laboratory workers drinking one cup (3 g/300 ml water) of freshly prepared tea once daily. Baseline characteristics including age, sex, smoking, fruit consumption, and duration of exposure were recorded via questionnaire to the subjects. Saliva level oxidative stress parameters such as total antioxidant capacity (TAC), glutathione peroxidase (GPx), catalase (CAT), and superoxide dismutase (SOD) were estimated before and after consumption of GT in these workers. Treatment of subjects with GT induced a significant reduction in saliva GPx activity (406.61 ± 22.07 vs. 238.96 ± 16.26 U/l p = 0.001) and induction in TAC (0.46 ± 0.029 μmol/ml vs. 0.56 ± 0.031, p = 0.016). No statistically significant alteration was found for saliva SOD (0.080 ± 0.0019 vs. 0.079 ± 0.0014, p > 0.05) and CAT (20.36 ± 0.69 vs. 19.78 ± 0.71, p > 0.05) after 28 days treatment by GT. These results demonstrate that drinking GT during chemical exposure can reduce several parameters indicative of oxidative stress. 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protective effects of green tea on antioxidative biomarkers in chemical laboratory workers |
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Protective effects of green tea on antioxidative biomarkers in chemical laboratory workers |
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Chemical materials are environmental contaminants, are extensively used in laboratories, and may cause various forms of health hazards in laboratory workers. Therefore, this toxicity most likely is a result of the oxidative metabolism of chemical to reactive products. As green tea (GT) possesses antioxidant effects, the objective of this study was to examine any amelioration oxidative stress in chemical laboratory workers drinking one cup (3 g/300 ml water) of freshly prepared tea once daily. Baseline characteristics including age, sex, smoking, fruit consumption, and duration of exposure were recorded via questionnaire to the subjects. Saliva level oxidative stress parameters such as total antioxidant capacity (TAC), glutathione peroxidase (GPx), catalase (CAT), and superoxide dismutase (SOD) were estimated before and after consumption of GT in these workers. Treatment of subjects with GT induced a significant reduction in saliva GPx activity (406.61 ± 22.07 vs. 238.96 ± 16.26 U/l p = 0.001) and induction in TAC (0.46 ± 0.029 μmol/ml vs. 0.56 ± 0.031, p = 0.016). No statistically significant alteration was found for saliva SOD (0.080 ± 0.0019 vs. 0.079 ± 0.0014, p > 0.05) and CAT (20.36 ± 0.69 vs. 19.78 ± 0.71, p > 0.05) after 28 days treatment by GT. These results demonstrate that drinking GT during chemical exposure can reduce several parameters indicative of oxidative stress. In conclusion, using GT as a dietary supplement can be a rational protocol to control source of hazards in chemical laboratory workers. |
| abstractGer |
Chemical materials are environmental contaminants, are extensively used in laboratories, and may cause various forms of health hazards in laboratory workers. Therefore, this toxicity most likely is a result of the oxidative metabolism of chemical to reactive products. As green tea (GT) possesses antioxidant effects, the objective of this study was to examine any amelioration oxidative stress in chemical laboratory workers drinking one cup (3 g/300 ml water) of freshly prepared tea once daily. Baseline characteristics including age, sex, smoking, fruit consumption, and duration of exposure were recorded via questionnaire to the subjects. Saliva level oxidative stress parameters such as total antioxidant capacity (TAC), glutathione peroxidase (GPx), catalase (CAT), and superoxide dismutase (SOD) were estimated before and after consumption of GT in these workers. Treatment of subjects with GT induced a significant reduction in saliva GPx activity (406.61 ± 22.07 vs. 238.96 ± 16.26 U/l p = 0.001) and induction in TAC (0.46 ± 0.029 μmol/ml vs. 0.56 ± 0.031, p = 0.016). No statistically significant alteration was found for saliva SOD (0.080 ± 0.0019 vs. 0.079 ± 0.0014, p > 0.05) and CAT (20.36 ± 0.69 vs. 19.78 ± 0.71, p > 0.05) after 28 days treatment by GT. These results demonstrate that drinking GT during chemical exposure can reduce several parameters indicative of oxidative stress. In conclusion, using GT as a dietary supplement can be a rational protocol to control source of hazards in chemical laboratory workers. |
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Chemical materials are environmental contaminants, are extensively used in laboratories, and may cause various forms of health hazards in laboratory workers. Therefore, this toxicity most likely is a result of the oxidative metabolism of chemical to reactive products. As green tea (GT) possesses antioxidant effects, the objective of this study was to examine any amelioration oxidative stress in chemical laboratory workers drinking one cup (3 g/300 ml water) of freshly prepared tea once daily. Baseline characteristics including age, sex, smoking, fruit consumption, and duration of exposure were recorded via questionnaire to the subjects. Saliva level oxidative stress parameters such as total antioxidant capacity (TAC), glutathione peroxidase (GPx), catalase (CAT), and superoxide dismutase (SOD) were estimated before and after consumption of GT in these workers. Treatment of subjects with GT induced a significant reduction in saliva GPx activity (406.61 ± 22.07 vs. 238.96 ± 16.26 U/l p = 0.001) and induction in TAC (0.46 ± 0.029 μmol/ml vs. 0.56 ± 0.031, p = 0.016). No statistically significant alteration was found for saliva SOD (0.080 ± 0.0019 vs. 0.079 ± 0.0014, p > 0.05) and CAT (20.36 ± 0.69 vs. 19.78 ± 0.71, p > 0.05) after 28 days treatment by GT. These results demonstrate that drinking GT during chemical exposure can reduce several parameters indicative of oxidative stress. In conclusion, using GT as a dietary supplement can be a rational protocol to control source of hazards in chemical laboratory workers. |
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