Effect of Green Tea and Cocoa Powder Intervention on Lipid Profile Levels and Oxidative Stress Status in Albino Rats

Purpose: The aim of this study was to investigate the effects of green tea and cocoa powder intervention on the lipid profile and oxidative stress in albino rats. Method: 24 male Wistar rats each weighing about 225 gm were used for the study. After initial adaptation period, when average weights of rats stood at 250 gm. They were divided into four groups of six rats each. Group A control group fed normal fat diet, group B, C and D fed high fat high cholesterol diet, high fat high cholesterol with green tea (1 g/kg body weight) and high fat high cholesterol diet with cocoa powder (1 g/kg body weight) respectively. Actual consumption of the diet was determined by weighing food given and left at end of each day. To estimate the effect of green tea and cocoa powder on lipid profile levels and oxidative stress status of albino rats analysis before and after supplementation was done. Results: Both green tea and cocoa powder were found to have hypolipidemic and hypocholesterolmic effect. The significant reduction in total cholesterol and LDL levels in cocoa powder fed group as compared to green tea fed group. Cocoa powder showed better effect on serum HDL-C level compared to green tea. Oxidative stress produced by ammonium acetate in high fat high cholesterol fed rats was reduced with intake of green tea and cocoa powder. Conclusion: The results suggest that green tea and cocoa powder exert hypolipidemic and hypercholesterolemic effects. Also it was found that the spolyphenols in two substances can effectively destroy the free radicals formed due to oxidative stress.