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In vitro study of the effects of green, red, and black tea and coffee extracts on the mammalian intestinal smooth muscle motility(contractions & relaxations) | ||
| Journal of Basrah Researches (Sciences) | ||
| Article 1, Volume 36, Issue 4, 2010, Pages 55-59 PDF (0 K) | ||
| Authors | ||
| Nawal K.Ibraheem; Haithem J.Kadhum; Mustafa A.Hussein; | ||
| Abstract | ||
| Tea, is the most consumed drink in the world. Green tea, is a non-fermented tea and it contains more catechins than black tea. Red tea is gaining recognition for its free of caffeine, low tannin, and it contains the antispasmodic principle . On the other side, coffee, is a highly acidic drink and it contains the highest caffeine, but tea provides only 1/2 – 1/3 as much. In the present study we tried to investigate the effects of green, red, black tea and coffee extracts on the mammalian intestinal smooth muscle motility in an attempt to rationalize some of their medicinal uses. Segments of jejunum was isolated from rabbits intestine and submerged in Tyroid's solution which has the same compositions of extra cellular fluid of the rabbit, they were exposed to different volumes and concentrations of green, red, black tea and coffee extracts and the response were recorded by a lever inject ink on a slowly moving drum. Green tea and red tea extracts induced a dose-dependent inhibitions of spontaneous activity of the jejunum, they induced a significant decrease in the amplitude of jejunal contractions and relaxations (motility), while the black tea extract does not show any noticeable effect on rhythmic spontaneous jejunal motility. On the contrary, coffee extract , induced a significant increase in the amplitude of the spontaneous activity of the jejunum in a dose-dependent manor. This study provides a mechanistic basis for the medicinal uses of tea and coffee. | ||
| Keywords | ||
| Tea; Coffee; Smooth muscle; Motility; jejunum | ||
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