Effect of Two Beverages Green Tea and Cocoa On Heavy Metal Arsenic Induced Toxicity In Experimental Rats

Abstract

The present study aims to evaluate the possible protective role of two commonly used beverages, Green Tea (C. sinensis) and Cocoa (T. cacao) extracts on heavy metal (Arsenic) induced toxicity in experimental rats. The thesis is presented in six chapters. In the first chapter, detailed introduction of arsenic induced toxicities, aim and objectives of the study followed by need and scope of the work is outlined. A compilation of the review of management of arsenic toxicity, and a review of earlier work on health benefits of green tea and cocoa is reviewed in the second chapter. The third chapter outlines the methodologies adopted for the phytochemical, in vitro and in vivo biological activity of both the plant products. The results of studies on green tea are discussed in detail with relevant literature in the fourth chapter. The fifth chapter underlay s the results and discussion of studies on cocoa. Finally, the summary and conclusion of the entire study is presented in chapter six followed by recommendations for future studies. In order to check the quality of both the plant products the physico-chemical analysis such as total ash, acid insoluble ash, water soluble ash, alcohol soluble, water soluble extractive and crude fiber content were determined in C. sinensis and T. cacao as per the methods referred in Ayurvedic pharmacopoeia. The values were found to be well within the permissible limit. Further to the quality assessment by physiochemical standards, both the C. sinensis and T. cacao extracts and its fractions were screened for the phytochemicals in them qualitatively using standard methods. Subsequently, quantitative analysis of primary metabolites such as carbohydrates, lipid and proteins, followed by secondary metabolites like total phenols, tannins, flavonoids, Vitamin E and Vitamin C were carried out in C. sinensis and T. cacao extracts and fractions. The qualitative phytochemical screening showed the presence of tannins, phenol, flavonoids, alkaloids, reducing sugar, proteins, steroids and quinon