Effects of Green Tea on Serum Iron Parameters and Antioxidant Status in Patients with β–Thalassemia Major
2017
Background: Iron
overload and accelerated oxidative stress are main factors in the pathogenesis
of β–thalassemia major. The objectives of this study were to examine the
effects of green tea consumption on serum iron, ferritin and transferrin
saturation (TS) and antioxidant status in β–thalassemia patients.
Methods: This study conducted on 52 subjects with
β–thalassemia major (males and females) ≥18 y. The intervention group (n= 26)
consumed green tea (2.5 g /150 mL hot water) 3 times per day for 8 wk and the control group (n= 26) followed a water
regimen. Anthropometric measurements, blood samples and 24-h dietary recalls
were gathered at the baseline and at the end of the trial. Independent t test,
paired t test and analysis of covariance were used for data analysis.
Results: Mean of serum iron, ferritin, malondialdehyde (MDA)
and total antioxidant capacity (TAC) were 234.7±49.3 μg/dL, 2776.07±533.4
ng/dl, 3.01±0.64 nmol/ml and 2.2665±0.77 nmol/l in green tea group and
298.19±66.87 μg/dL, 3070.23±643.6 ng/dl, 298.19±66.87 nmol/ml and 2.0862 ±0.35
nmol/l in control group at baseline, respectively. Green tea significantly
decreased serum levels of iron, ferritin and MDA and increased TAC compared
with control group (all, P < 0.05). No significant changes were seen in TS
value in both groups.
Conclusions: Green tea consumption had favorable effects on iron
status and oxidative stress in studied subjects and may be useful in management
of these risk factors in patients with β–thalassemia major.
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