Abstract
THE EFFECT OF GREEN TEA CONSUMPTION ON PROTHROMBIN TIME AMONG HEALTHY SUDANESE VOLUNTEERS

Nasma Yousif Mohammed Yousif* and Ibrahim Khider Ibrahim

ABSTRACT

This study is an experimental intervention study aimed to study the effect of the consumption of green tea on pro thrombin time level among apparently healthy Sudanese volunteers. A total of 40 healthy Sudanese volunteers participate, aged between 20-45 years, twenty-one of them were females and nineteen were males. Each subject recruited into the study instructed to consume steamed green tea for one month (two cups per day). Two and half milliliter (ml) of venous blood was collected in 3.2% tri-sodium citrate from each participant before and after the consumption of green tea; platelet poor plasma was prepared and used for measurement of (PT). Determination of (PT) was done by a semi-automated coagulometer (Stago & France). The data were analyzed using statistical package for social sciences (SPSS), version16. paired sample t-test was used to compare the mean PT before and after consumption of green tea. A P-value less than 0.05 were considered significant. The mean of pro thrombin time level was found to be shorter in samples collected after green tea consumption than in the samples collected before green tea consumption (14.33 ± 0.96 sec, 14.06 ± 0.90) sec respectively, the difference was Statistically significant (p. value =0.000) statistically significant difference was found in the mean of pro thrombin time level between males and females in both pre and post green tea consumption samples (p.value = 0.000, 0.005) respectively. No statistically significant difference was found in the two aged group (p.value = 0.09 and 0.06) respectively. In conclusion, consumption of two cups of green tea per day slightly decreased the level of pro thrombin time level among healthy Sudanese volunteers.

Keywords: Green Tea, Prothrombin Time, Sudanese.


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