2021-08-172021-08-172005-12Taş, S. vd. (2005). "Effects of green tea on serum paraoxonase/arylesterase activities in streptozotocin-induced diabetic rats". Nutrition Research, 25(12), 1061-1074.0271-5317https://doi.org/10.1016/j.nutres.2005.10.001https://www.sciencedirect.com/science/article/pii/S0271531705002289?via%3Dihubhttp://hdl.handle.net/11452/21444In recent years, green tea has become a subject of interest because of its beneficial effects on human health. The purpose of this study was to determine the effects of green tea on serum paraoxonase/arylesterase activities and lipoprotein oxidizability in streptozotocin-induced diabetic rats (65 mg/kg [intraperitoneal]). Green tea was given in tap water (2%) for 3 and 6 weeks to control (CGT-3w and CGT-6w) and diabetic (DGT-3w and DGT-6w) rats, and they were compared with the control and diabetic groups (D-3w and D-6w), respectively. Serum insulin level was significantly increased in the DGT-6w group; serum lipid and plasma and tissue malondialdehyde levels were reduced in the DGT-3w and DGT-6w groups. Oxidizability of apolipoprotein B-containing lipoprotein fraction was found to be significantly reduced in the DGT-6w group. Serum total antioxidant capacity showed a significant increase in the CGT-6w and DGT-6w groups. Paraoxonase activity was significantly reduced in the D-3w and D-6w groups and increased in the DGT-6w group. We conclude that green tea might have antilryperlipidernic and antioxidative effects and may slow the progression of atherogenesis by reducing oxidation of lipoproteins and preserving paraoxonase activity.eninfo:eu-repo/semantics/closedAccessRatOxidative stressStreptozotocinDiabetesGreen teaParaoxonaseLow-density-lipoproteinProtect ldlParaoxonase activityLipid-peroxidationBlack teaCholesterol levelOxidative stressLdl oxidationIn-vitroPolyphenolsNutrition & dieteticsArticle0002342812000042-s2.0-28444485706106110742512Nutrition & dieteticsAryldialkylphosphatase; Arylesterase; Human PON1 Protein