• erythrocyte;
  • ageing;
  • green tea;
  • antioxidants;
  • lipid peroxidation


The aim of this paper is to evaluate the effect of green tea on the erythrocyte antioxidant system of ethanol-intoxicated rats, as well as its efficacy in the prevention of lipid peroxidation. Rats (2, 12 and 24 months old) were fed on a control or an ethanol Lieber-DeCarli diet with and without green tea (7 g/L) for 5 weeks. Examination included the activity of antioxidant enzymes and the level of both non-enzymatic antioxidants and lipid peroxidation marker in rat erythrocytes. It was shown that ageing was accompanied by changes in the antioxidant enzymes activity – increase in the SOD and CAT activity and decrease in GSSG-R and GSH-Px activity, as well as in the level of non-enzymatic antioxidants – GSH, vitamin A and vitamin E. The increase in the level of lipid peroxidation marker – MDA – was also observed. Green tea consumption partially prevented lipid peroxidation process, especially in erythrocytes of 2- and 12-month-old rats. It was proved that ethanol administration caused a statistically significant decrease in the activity/level of the examined antioxidants in all age groups (the most significant in the case of 24-month-old rats) of rats, as well as an increase in the MDA level. However, ingestion of green tea by ethanol-intoxicated rats partially prevented the decrease in activity/level of all examined antioxidant parameters, as well as protected lipids against peroxidation in all age groups of rats. Obtained results confirm the beneficial effect of green tea on erythrocyte antioxidant abilities. Copyright © 2009 John Wiley & Sons, Ltd.