Neuroprotective effect of organic and inorganically grown tea on oxidative damage in rat model of Alzheimer’s disease

Production of improved valued tea is in high demand due to its pharmacological properties against various neurodegenerative diseases like Alzheimer’s disease. In this study, an attempt was made to compare the protective effect of the tea grown under organic and inorganic nutrient management practices against intra-cerebroventricular (i.c.v) colchicine induced memory impairment and oxidative damage in rat model of Alzheimer’s disease (AD). Results showed that chronic intraperitoneal (i.p) administration of tea extract (20 mg/kg i.p) significantly improved the cognitive dysfunction and memory impairment in colchicine treated AD rat model. This beneficial effect occurred with an increase in α-secretase activity, Superoxide dismutase, Catalase activities, and a decrease in Acetylcholinesterase level, Aβ -42 level, Cox-2-linked neuro-inflammation by intraperitoneal injection of tea extract grown organically and inorganically. The amyloid Aβ concentration in the rat model of AD was 84 ± 1.7 pg/mg protein. With administration of tea extract, the amyloid Aβ concentration decreased significantly to 55 ± 1.5, 52 ± 1.3 and 49 ± 1.5 pg/mg protein with the field level management of inorganic, integrated and organic nutrients, respectively. In this study celecoxib (20 mg/kg i.p) is used as a reference standard. This study stated organic tea as a promising neuroprotective agent or adjuvant to prevent AD.