To investigate the effect of tea polyphenols against oxidative status of lipoprotein. thirty six male mice were used. Six groups of mice is each) were assigned. Groups 1 and 2 (GI and Gll) were served as negative and positive control groups respectively. Groups 3 and 4 (Gill and Gil!) drank black (12.5 gm/L) and green {12.SgrnJL) teas respectively. while groups 5 and 6 (Si! and Girl) drank black and green teas respectively and both were injected with cyc10phosphamide (20 mg/kg body weight. i.p) for three consecutive days. (used also with Gil). The experimental period extends for 73 days. Results indicated that the bioactive ingredients of tea caused inhibition of urine nitrite and hydroxylamine formation in tea drinking groups (Gill and GIV). while liver cytochrome P450 decreased in green tea group (Gill). Also both teas lowered the concenteration of plasma cholesterol. triglycerides (TG). low density lipoprotein cholesterol (LDL). and very low density lipoprotein cholesterol (VLDL) lipid fractions while it increased the high density lipoprotein cholesterol (HDL). in group GV. Total antioxidant capacity (TAC) increased in all treated groups (Gill. GIV, St! and GVI while it decreased in Gll. Meanwhile Thiobarbituric acid reactive substansces (TEARS) showed significant reduction in both green tea treated groups (SN and GVI). In conclusion. both black and green teas polyphenols improved blood lipid profile. strengthens blood plasma antioxidant capacity leading to decrease in oxidation product levels TBARS. which demonstrated reduced oxidation reaction in the body. This work also showed that teas supplementation were capable of inhibiting the nitrosation of secondary amine.