Protective effect of green tea against neuro-functional alterations in rats treated with MnO2 nanoparticles

Kitti Sárközi, András Papp, Edina Horváth, Zsuzsanna Máté, Edit Hermesz, Gábor Kozma, Zoltán Péter Zomborszki, Ildikó Kálomista, Gábor Galbács, Andrea Szabó

Research output: Contribution to journalArticle

4 Citations (Scopus)


BACKGROUND: Inhalation of manganese-containing metal fumes at workplaces can cause central nervous damage including a Parkinson-like syndrome. Oxidative stress is likely to be involved in the pathomechanism, due to the presence of nano-sized metal oxide particles with high biological and chemical activity. Oxidative damage of the nervous system could be prevented or ameliorated by properly applied antioxidants, preferably natural ones such as green tea, a popular drink. The aim of this work was to see if orally applied green tea brew could diminish the functional neurotoxicity of manganese dioxide nanoparticles introduced into the airways of rats. RESULTS: Young adult male Wistar rats were treated intratracheally for 6 weeks with a suspension of synthetic MnO2 nanoparticles (4 mg/kg body weight), and received green tea brew (1 g leaves 200 mL−1 water) as drinking fluid. Reduced body weight gain, indicating general toxicity of the nanoparticles, was not influenced by green tea. However, in rats receiving green tea the nervous system effects – changes in the spontaneous and evoked cortical activity and peripheral nerve action potential – were diminished. CONCLUSION: The use of green tea as a neuroprotective functional drink seems to be a viable approach.

Original languageEnglish
Pages (from-to)1717-1724
Number of pages8
JournalJournal of the Science of Food and Agriculture
Issue number6
Publication statusPublished - Apr 1 2017


  • antioxidant
  • cortical and peripheral electrical activity
  • neurotoxicity
  • oxidative damage
  • protection

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Agronomy and Crop Science
  • Nutrition and Dietetics

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