Herbal Tea as Antioxidant in Gi Tissues of Mercury Exposed Rats

The increasing levels of environmental pollutants, particularly heavy metals such as mercury, pose a significant threat to human health. Mercury exposure induces oxidative stress, leading to cellular damage, inflammation, and dysfunction in various tissues, including the gastrointestinal (GI) system. This study investigates the protective effects of ginger tea (Zingiber officinale) against mercury-induced oxidative damage in the GI tissues of Wistar rats. Herbal teas, known for their bioactive compounds with antioxidant properties, may mitigate oxidative stress and cellular damage caused by toxic exposure.
Thirty adult male Wistar rats (95g–115g) were acclimatized for 14 days before the experiment. They were divided into three groups: a control group, a mercury-exposed group, and a ginger tea-treated group. The mercury group was exposed to a sublethal dose of mercury chloride (HgCl₂), while the ginger tea group received daily doses of ginger tea. The study aimed to assess the antioxidant effects of ginger tea and its potential to prevent oxidative stress and histopathological damage in the GI tissues of mercury-exposed rats.
Oxidative stress was assessed by measuring the activities of antioxidant enzymes superoxide dismutase (SOD), catalase (CAT), and glutathione (GSH). Histopathological examination of the GI tissues was also performed to evaluate cellular damage, inflammation, and structural integrity. Results showed that mercury exposure led to reduced SOD, CAT, and GSH levels, as well as significant histopathological damage in the GI tract. In contrast, rats treated with ginger tea exhibited restored SOD, CAT, and GSH levels, alongside improved tissue structure, suggesting that ginger tea extract offers protective effects against mercury-induced oxidative damage.