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Article History
Submitted: 14 Aug 2016
Accepted: 29 Oct 2016

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Pharm Sci. 2017;23(1):27-36 doi: 10.15171/PS.2017.05

Effects of Green Tea on Serum Iron Parameters and Antioxidant Status in Patients with β–Thalassemia Major

Research Article

Ehsan Soeizi 1, Maryam Rafraf 2 * , Mohammad Asghari-Jafarabadi 3, Aida Ghaffari 4, Azim Rezamand 5, Farideh Doostan 6

1 Students' Research Committee, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran
2 Nutrition Research Center, Department of Nutrition in Community, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran
3 Department of Statistics and Epidemiology, Faculty of Health, Tabriz University of Medical Sciences, Tabriz, Iran
4 Student Research Committee, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran
5 Department of Pediatrics, Children Hospital, Tabriz University of Medical Sciences, Tabriz, Iran
6 Physiology Research Center, Kerman University of Medical Sciences, Kerman, Iran



Abstract
Background: Iron overload and accelerated oxidative stress are main factors in the pathogenesis of β–thalassemia major. The objectives of this study were to examine the effects of green tea consumption on serum iron, ferritin and transferrin saturation (TS) and antioxidant status in β–thalassemia patients. Methods: This study conducted on 52 subjects with β–thalassemia major (males and females) ≥18 y. The intervention group (n= 26) consumed green tea (2.5 g /150 mL hot water) 3 times per day for 8 wk and the control group (n= 26) followed a water regimen. Anthropometric measurements, blood samples and 24-h dietary recalls were gathered at the baseline and at the end of the trial. Independent t test, paired t test and analysis of covariance were used for data analysis. Results: Mean of serum iron, ferritin, malondialdehyde (MDA) and total antioxidant capacity (TAC) were 234.7±49.3 μg/dL, 2776.07±533.4 ng/dl, 3.01±0.64 nmol/ml and 2.2665±0.77 nmol/l in green tea group and 298.19±66.87 μg/dL, 3070.23±643.6 ng/dl, 298.19±66.87 nmol/ml and 2.0862 ±0.35 nmol/l in control group at baseline, respectively. Green tea significantly decreased serum levels of iron, ferritin and MDA and increased TAC compared with control group (all, P < 0.05). No significant changes were seen in TS value in both groups. Conclusions: Green tea consumption had favorable effects on iron status and oxidative stress in studied subjects and may be useful in management of these risk factors in patients with β–thalassemia major.





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