A Comparative Study of the Effect Coffee and Tea on Some Parameters in the Rats Blood

Background: Tea and coffee have been consumed since decade ago and became a significant part of social life and cultural traditions. Objective: The study aims to evaluate the effects of coffee and black tea extract on some blood factors in adult albino rats. Materials and Methods: Eighteen adult male albino rats, classified into three groups of six: group 1 (control) received orally drinking water only, group 2 (tea) received orally extract tea, group 3 (coffee) treated orally with coffee. Coffee and tea extracts were prepared daily at a dose of 30 g/L and provided at all times to the rats for 30 day as drinking water. Iron and ferritin levels, cholesterol concentration of low-density lipoprotein (LDL) and high-density lipoprotein (HDL), superoxide dismutase (SOD), glutathione peroxidase (GPx) activities as well as the levels of tumor necrosis factor-alpha (TNF- α ), and interleukin-6 (IL-6) were compared among these groups. Results: This study inferred, there was a significant decrease the amount of iron in the blood as well as the ferritin. Also consumption of coffee or tea lowers LDL cholesterol and HDL cholesterol and enhanced antioxidant activity by SOD and GPx enzymes more than control group. Furthermore, increased these levels in proinflammatory cytokines (IL-6 and TNF- α ) in treated rats with tea and coffee extract more than their levels in the control group. Conclusion: The extracts of tea and coffee lowered the iron and ferritin concentration, have remarkable antioxidant activity, and increased the levels in proinflammatory cytokines (IL-6 and TNF- α ) in the rat blood.