Abstract

To study the hepatoprotective effect of tea and cocoa extracts against liver injury and to know the potent effect of each in protecting the liver from Lipopolysaccharide-induced hepatitis in D-galactosamine sensitized rats. Eighteen healthy male rats were used in this study and divided into eight groups; group I and V received saline, groups II and VI received black tea, groups III and VII received green tea, groups IV and VIII received cocoa extracts orally for one month, then groups V, VI, VII and VIII received D-galactosamine and Lipopolysaccharide for induction of hepatitis. Serum liver enzymes, liver oxidants/antioxidants profile and tumor necrosis factor-α were estimated. The data showed that all used extracts had a protective effect against liver injury. Although, green tea extract showed the maximum improvement in liver enzymes and antioxidants levels, cocoa extract showed the maximum improvement in tumor necrosis factor-α level compared to green and black tea prophylactic groups. We concluded that tea and cocoa had a protective effect against liver injury which attributed to their free radical scavenging antioxidants that reduced both the production and release of tumor necrosis factor – α and protected the liver from oxidative damage.

Key words: D-galactosamine, polyphenolic compounds, black tea, green tea, cocoa, hepatitis.