journal of Histology & Histopathology

Journal of Histology & Histopathology

ISSN 2055-091X
Original Research

Protictive effects of green tea and garlic on the morphological and oxidative stress changes of hippocampus in aged male and female albino rats

Gamal H. El-Sokkary, Al Shaimaa A. I. Alghriany* and Mona M. Atia

*Correspondence: Al Shaimaa A. I. Alghriany alshaimaa84@yahoo.com

Department of Zoology Faculty of Science, Assiut University, Assiut, 71516 Egypt.

Abstract

Objective: Green tea is an extremely popular drink and particularly rich in strong antioxidants, flavonoids. Also, garlic is important dietary and has medicinal role for centuries and possess both antioxidant and antiinflammatory action in several oxidative stress conditions.

Materials and methods: Four groups of both male and female rats [young (3 months-old), aged (26 months-old), aged+green tea (200 mg/kg) and aged+garlic (100 mg/kg)] were used. Histological changes in the pyramidal cells of the hippocampus were examined. Levels of oxidized lipids (LPO), superoxide dismutase (SOD) activity and glutathione concentration (GSH) were measured in the serum.

Results: Irregular, shrinked and deeply stained large and small pyramidal cells with fragmented nuclei and basophilic cytoplasm observed in the hippocampus of aged male and female rats. Green tea and garlic administration preserve these changes in the pyramidal cells in both genders. Aging increased the level of LPO, decreased the activity of SOD and the concentration of GSH of both male and female rats versus those of young ones. Again, green tea and garlic ameliorated these changes.

Conclusion: our results showed that the protective role of green tea and garlic against oxidative stress parameters was more effective in males than females. Morphologically, garlic exerted preservation to the pyramidal cells of hippocampus more than green tea in both genders. This study suggests that the use of both green tea and garlic may inhibit the bodily changes related to aging.

Keywords: Aging, Garlic, Green tea, Lipid peroxidation, Antioxidants

ISSN 2055-091X
Volume 5
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