Because of the serious damaging signs induced by aphids on cereal crops, changes in the biochemical parameters of these pests in response to feeding on different varieties of cereal crops require attention. This work addressed the effects of five varieties of barley (Giza 123, Giza124, Giza125, Giza132 and Giza 2000) and four varieties of wheat (Sids 1, Giza 168, Shanduel 1 and Gemieza 11) that are cultivated in Egypt on the apterous adults of the corn aphid, Rhopalosiphum maidis. Giza 125 and Giza 132 of barley highly decreased catalase (CAT), superoxide dismutase (SOD) and the total antioxidants compared to other barley varieties. Giza123, Giza 124 and Giza 2000 caused a significant decrease in glutathione-S-transferase (GST) activity. Shanduel 1 and Giza 168 impaired the levels of CAT, SOD and the total Green tea is popular drink and rich in strong antioxidants, flavonoids. Also, garlic is important dietary and has medicinal role for centuries and possess both antioxidant and anti-inflammatory action in several oxidative stress conditions. Four groups of both male and female rats [young (3 months-old), aged (26 months-old), aged+green tea (200 mg/kg) and aged+garlic (100 mg/kg)] were used. Histological and ultrastructural changes in the taste buds of the circumvallate papilla examined.The histopathological changes in the taste buds of aged animals appeared as degenerative changes in the cells of the buds and some buds appeared empty. The administration of aged rats with green tea relatively remedied the destructive effect of aging in both male and female rats. Garlic treatment of aged male and female rats showed great improvement in the taste buds. This improvement represented as the normally appearance of taste buds cells in the manner resemble that in young control group. In conclusion, this study showed that aging process induced destructive changes in taste buds and suggests that the use of both green tea and garlic as natural products may inhibit these changes which related to aging.
(2018). AGING-RELATED MOROLOPHGICAL CHANGES IN TASTE BUDS OF AGED RATS: AMELIORATIVE ROLE OF GREEN TEA AND GARLIC. Assiut University Journal of Multidisciplinary Scientific Research, 47(2), 35-50. doi: 10.21608/aunj.2018.221337
MLA
. "AGING-RELATED MOROLOPHGICAL CHANGES IN TASTE BUDS OF AGED RATS: AMELIORATIVE ROLE OF GREEN TEA AND GARLIC", Assiut University Journal of Multidisciplinary Scientific Research, 47, 2, 2018, 35-50. doi: 10.21608/aunj.2018.221337
HARVARD
(2018). 'AGING-RELATED MOROLOPHGICAL CHANGES IN TASTE BUDS OF AGED RATS: AMELIORATIVE ROLE OF GREEN TEA AND GARLIC', Assiut University Journal of Multidisciplinary Scientific Research, 47(2), pp. 35-50. doi: 10.21608/aunj.2018.221337
VANCOUVER
AGING-RELATED MOROLOPHGICAL CHANGES IN TASTE BUDS OF AGED RATS: AMELIORATIVE ROLE OF GREEN TEA AND GARLIC. Assiut University Journal of Multidisciplinary Scientific Research, 2018; 47(2): 35-50. doi: 10.21608/aunj.2018.221337
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