|dc.description.abstract||In this study, it has been tried to be searched the effects of green tea (Camellia sinensis L.) and parsley (Petroselinum crispum) that is known their antioxidant features on levels of MDA, GSH and activities of GSH-Px, GST, CAT on mice liver tissue.
In the study, total 32 Swiss albino mice has been used that 8 of them are control and 24 of them are practise. Group I: animals were put on a normal diet and sham-treated with 2 ml/kg distilled water through oral gavage, daily for 8 weeks; this group of animals served as the control. Group II: animals were put on a normal diet and treated with 1.5 ml/kg b.w CCl4 dissolved in 1.5 ml distilled water through oral gavage. Group III: animals were put on a normal diet and treated with 1.5 ml/kg b.w CCl4 + 500 mg/kg b.w green tea through oral gavage. Group IV: animals were put on a normal diet and treated with and for CCl4 + 0,464 g/kg parsley oral gavage daily for 8 weeks. As a results, by increasing antioxidant enzymes levels on groups given green tea and parsley to control group (p<0,05), but in MDA levels has been seen a significant decreasing as statistical (p<0.01). While both Green tea and Parsley were found to have a protective effect against CCl4 induced damage, Parsley was more protective.
Histopathological analysis revealed that liver tissue appeared normal in control on the other hand, there were degeneration, congestion, cellular infiltration, and necrotic areas in the group administered with CCl4. Even though frequency of lesions decreased, similar lesions were observed in the group with 1,5 ml/kg b.w CCl4. Consequently, it was determined that while CCl4 administration increased oxidative stress, green tea and parsley administration had a protective potential increasing antioxidant capacity. Natural antioxidant substances found in parsley and green tea can be considered as the best green chemical substances to cope with oxidative stress without damaging the nature and the living.||en_US