Abstract 73: Tea Polyphenols Improve the Outcome of CPR in an Asphyxial Rat Model
Introduction: Cerebral ischemia/reperfusion injury following cardiac arrest and cardiopulmonary resuscitation (CPR) has been demonstrated. Oxidant injury plays a critical role in the process. Since tea polyphenols from green tea are efficient free radical and singlet oxygen scavengers. We therefore sought to investigate if tea polyphenols would be effective in a rat model of asphyxial cardiac arrest.
Hypothesis: We hypothesized that tea polyphenols could reduce cerebral ischemia/reperfusion injury and consequently improve the outcome of CPR via counteracted the oxidant injury.
Methods: Male Sprague-Dawley rats, weighing 200–400 g, were induced cardiac arrest by clamping the trachyeal tubes. Cardiac arrest was determined by loss of aortic pulsations and mean aortic pressure < 10mmHg. At the end of 8 min of clamping, mechanical chest compression at a rate of 180/min was performed. Ventilation was started with room air at 70 breaths per min and tidal volume adjusted to 6 ml/kg. Epinephrine was administered at 1 min of CPR. Animals were randomly treated with either saline (Sal-gro, n =16) or 10mg/kg tea polyphenols (TP-gro, n =16) following ROSC.
Results: There were no significant differences in regard to hemodynamics between two groups before asphyxia. Time from the initiation of asphyxia to cardiac arrest and the duration of CPR were not significant difference between two groups. However, neurological deficit score was better in TP-gro than that in Sal-gro (P<0.05). And survival time was longer in TP-gro than that in Sal-gro (P<0.05).
Conclusions: Tea polyphenols improved survival in this rat of asphyxia cardiac arrest model.
- © 2010 by American Heart Association, Inc.