Effect of kambucha tea on oxidative stress parameters in the hypercholesterolemic rabbits

Atherosclerosis is a major risk factor for the development of cardiovascular diseases. The aim of this study was to determine the effects of kambucha tea on oxidative stress induced by high cholesterol diet in New Zealand rabbits. In this experimental study, 32 New Zealand rabbits (weighing 2500-2000 g) were randomly divided into 4 groups of 8. The first group (control) received a standard diet and the second group (hypercholesterolemia) received a high cholesterol diet (1%) for 40 days. The third group received kambucha tea (gavage-day), and the fourth group received a high-cholesterol diet plus kambucha tea (10ml/kg). Eventually, serum levels of cholesterol, malondialdehyde, antioxidant capacity, and nitric oxide were determined. Group receiving high cholesterol diet plus kambucha tea and group receiving only kambucha tea had significantly lower cholesterol level than the group receiving only high cholesterol diet (p < 0.0001, p = 0.03). Serum levels of MDA (malondialdehyde) in rabbits that received kambucha alone and kambucha plus high cholesterol diet were significantly lower compare with hypercholesterolemic groups (p = 0.001, p = 0.02). The group received the only kambucha, serum antioxidant capacity significantly increase compared to hypercholesterolemic group (p < 0.0001). Serum NO (nitric oxide) levels in rabbits that only received kambucha significantly decreased (p = 0.001). It can be argued that kambucha tea may be able to prevent the progression of atherosclerosis by improving the antioxidant defense system and preventing the oxidation of lipids