Comparison of Sour and Black Tea Consumption on the Serum Lipid Oxidizability in Diabetic Patients

OBJECTIVE: Oxidative stress is a serious complication in diabetic patients. Black tea and also sour tea contained some flavonoids with antioxidant properties and may be helpful in prevention of lipid oxidation. The aim of this study was to compare the effects of sour tea and black tea on in-vitro copper induced serum lipids oxidizability in diabetic patients. MATERIALS AND METHODS: In this sequential double-blind randomized controlled clinical trial, ۶۰ diabetic patients were divided into case and control group randomly. Patients in case group used sour tea, and control subjects used black tea as the same program for ۴ weeks. Fasting blood samples were taken at the beginning and end of the study for evaluation of serum lipid oxidizability. Lipid oxidation was followed by the formation of conjugated dienes, in diluted serum, after added Cu۲+. RESULTS: There were no significant differences in serum lipid oxidation parameters between the case and control groups. CONCLUSION: Our finding revealed that sour tea or black tea consumption does not affect the quantitative parameters of serum lipid oxidation.

Keywords:

Diabetic patients , Sour tea , Black tea , Serum lipid oxidizability