The Effect of Consuming Green Tea on Blood Oxidative Biomarkers in Operating Room Personnel

Abstract

Abstract Background: Operating room personnel are subject to occupational hazards which could lead to an increase in free radicals and develop various diseases. The aim of the present study was to determine the effect of consuming green tea on the improvement of the blood oxidative biomarkers in operating room personnel who are exposed to anesthetic gases. Materials and Methods: This study was a before-after clinical trial which was conducted on 24 operating room personnel. They were invited to consume 4 cups of a green tea beverage, prepared from 3 g of green tea leaves in 300 mL of boiled water (at 80˚ C), daily for 8 weeks. Then, Myeloperoxidase (MPO), DNA damage, Glutathione Peroxidase (GPx), and Superoxide Dismutase (SOD) in the plasma were measured in order to evaluate the level of oxidative stress biomarkers before and after consuming green tea. Results: Green tea consumption by operating room personnel brought about a significant increase in glutathione peroxidase and superoxide dismutase and a considerable decrease in myeloperoxidase and DNA damage. Conclusion: According to the results of this study, green tea consumption as an antioxidant supplement by operating room personnel, who are regularly exposed to anesthetic gases, can minimize oxidative stress and DNA damage considerably. Thus, it is advisable for operating room personnel to consume green tea as a natural antioxidant supplement.

Keywords

• DNA damage
• Glutathione peroxidase
• Green tea
• Myeloperoxidase
• Operating room
• Oxidative stress
• Superoxide dismutase