The use of antioxidant tea beverages to prevent development of stress reactions

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.