The effect of green tea supplementation and climbing to altitude ( three thousand meters high) on the serum level of “MDA” and “GSH " In non-professional healthy mountaineer women

Introduction: Climbing and exercising at high altitude will increase the amount of free radicals and reduce the level of antioxidant enzymes in the body. The purpose of this study was to investigate the effect of three weeks of green tea supplementation before climbing on serum levels of glutathione peroxidase and malondialdehyde in young non-professional female climbers. Methods:This was a semi –experimental study. ۲۴ women (mean age ۲۶.۴۲ ± ۷.۱۰ years, weight ۵۸.۴۶ ± ۷.۹۶ kg, height ۱۶۲.۵۰ ± ۵.۸۷ cm and body mass index ۲۲.۲۳ ± ۲.۶۷) were recruited voluntarily from a club in Rasht . and randomly divided into two groups; experimental group and control group. The experimental group consumed one cup of green tea daily (۱۰۰ g per week). At the end of three weeks, the members of the two groups climbed to the Peak of Shah Moallem (۳۰۸۵ meters high). In both groups, diet control was performed over a three-week period. Blood samples were taken in three stages: pre-test, pre- and post-climb.in dihherent althitude from sea level until ۳۰۰۰m. Results: The results showed that before and after climbing in experimental group compared to pre-test and control group, malondialdehyde levels were significantly lower and glutathione peroxidase levels were significantly higher. The results suggest that drinking green tea in the pre-climb period could help promote performance of climbers

Keywords:

Antioxidant , Free radical , Green tea , GSH , High altitude , MDA