Green tea pain modulating effect in sciatic nerve chronic constriction injury rat model.
We investigated the effect of green tea (GT) in unilateral chronic constriction injury (CCI) to the rat scaitic nerve. Five groups (n = 6 rats/group) sham group: rats which underwent operation but with no ligation to the scaitic nerve, and received tap water for two weeks before and for five weeks after the surgery. Four experimental groups underwent CCI to the right sciatic nerve, divided randomly as follows: group E were given tap water throughout the study. Group B received GT before and after CCI. Group C was given GT following CCI. Group D received GT for two weeks prior to CCI. Groups which consumed GT showed significant improvement in the toe spread (P < 0.001) and foot positioning (P < 0.001) tests compared to the experimental control group. In addition, these groups showed a significant decrease in the behavioral mechanical hyperalgesia (P < 0.0001) and allodynia (P < 0.0002). Consumption of GT improves both reflexes and sensation which are often affected in the course of peripheral neuropathy.
Renno
Waleed M
WM
Department of Anatomy, Faculty of Medicine, Health Sciences Centre, University of Kuwait, Safat, Kuwait. wrenno@hsc.edu.kw
Saleh
Farid
F
Klepacek
Ivo
I
Al-Khaledi
Ghanim
G
Ismael
Hussam
H
Asfar
Sami
S
D000698:Analgesia; D000818:Animals; D003250:Constriction; D004195:Disease Models, Animal; D005528:Foot; D008297:Male; D009043:Motor Activity; D010147:Pain Measurement; D011312:Pressure; D051381:Rats; D017207:Rats, Sprague-Dawley; D012018:Reflex; D012584:Sciatic Nerve / Q000293:injuries; D020426:Sciatic Neuropathy / Q000503:physiopathology*; D012677:Sensation; D013662:Tea; D014034:Toes
D013662:Tea