Green tea: protective action against oxidative damage induced by xenobiotics

Abstract

The indiscriminate usage of synthetic chemicals and pesticides has led to a widespread contamination of land, water and air with harmful xenobiotics. The exposure to these toxicants results in severe health effects on organisms. Also, some natural foods contain harmless chemical species (nitrate), which however become toxic on certain conditions. Hence it is pertinent to focus attention on commonly consumed plant food materials, which can neutralize the toxicity damage caused by environmental agents. One of the most important sources of antioxidants is green tea. This review focuses on the mechanisms of oxidative damage caused by different xenobiotics and the defensive action of green tea in mitigating the damage. It is concluded that tea polyphenols, catechins and flavonoids scavenge reactive oxygen species and render a protective effect.