THE USE OF ANTIOXIDANT TEA BEVERAGES TO PREVENT DEVELOPMENT OF STRESS REACTIONS

Abstract

The article is devoted to the proof of preventing the development of stress reactions due to
consumption of antioxidant tea beverages, on the basis of experimental research of the intensity of
lipid peroxidation in three groups of albino male rats of Wistar line weighing 180–200 g. Components
of tea drinks were selected as per their pharmacological action, contributing to prevention of
oxidative stress, as well as having a tonic (multivitamin) effect and high consumer properties. Ingredients
for the formulation of tea drinks were selected using methods of linear programming, including
functional orientation matrix. Intensity index of lipid peroxidation indicates the presence
of inhibitory effects of tea drinks medicinal-technical raw materials on the processes of lipid peroxidation.
It was revealed that the amount of MDA in the blood plasma of rats increased by
27.8 % as compared to the control group. The content of diethenoid-conjugates products of peroxidation
in blood plasma of rats of the second group was 46.9 % higher when compared to the intact
group of animals. Thus, introduction of antioxidants in the organisms of rats in the form of tea
stabilizes the free-radicals oxidation of lipids during adaptation to stress. Stabilization of the processes
of peroxidation can be explained by the chemical composition of the tea beverage: flavonoids
(miqueliana, quercetin, kaempferol-3-O-glucuronide, afcelin, luteolin-7-glycoside, rutin,
quercetin), organic acids, vitamin C; trace elements: selenium, zinc, iron. Flavonoids enhance the
activity oxireductases and anti-peroxide enzymes. Trace elements – zinc, copper, iron are part of
antioxidant enzymes.