Effects of Green Tea on Serum Iron Parameters and Antioxidant Status in Patients with β-Thalassemia Major

Background: Iron overload and accelerated oxidative stress are main factors in the pathogenesis of beta-thalassemia major. The objectives of this study were to examine the effects of green tea consumption on serum iron, ferritin and transferrin saturation (TS) and antioxidant status in beta-thalassemia patients. Methods: This study conducted on 52 subjects with beta-thalassemia major (males and females) >= 18 y. The intervention group (n= 26) consumed green a (2.5 g /150 mL hot water) 3 times per day for 8 wk and the control group (n= 26) followed a water regimen. Anthropometric measurements, blood samples and 24-h dietary recalls, were gathered at the baseline and at the end of the trial. Independent t test, paired t test and analysis of covariance were used for data analysis. Results: Mean of serum iron, ferritin, malondialdehyde (MDA) and total antioxidant capacity (TAC) were 234.7 +/- 49.3 mu g/dL, 2776.07 +/- 533.4 mu g/dl, 3.01 +/- 0.64 nmol/ml and 2.2665 +/- 0.77 nmol/l in green tea group and 298.19 +/- 66.87 mu g/dl, 3070.23 +/- 643.6 ng/dl, 298.19 +/- 66.87 nmol/ml and 2.0862 +/- 0.35 nmol/l in control group at baseline, respectively. Green tea significantly decreased serum levels of iron, ferritin and MDA and increased TAC compared with control group (all, P < 0.05). No significant changes were seen in TS value in both groups. Conclusions: Green tea consumption had favorable effects on iron status and oxidative stress in studied subjects and may be useful in management of these risk factors in patients with beta-thalassemia major.