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Comparison of the antioxidant activity of roasted tea with green, oolong, and black teas.
Int J Food Sci Nutr. 2005 Dec; 56(8):551-9.IJ

Abstract

Although the antioxidant properties of green, oolong, and black teas have been well studied, antioxidant activity has not been examined in roasted tea. Therefore, in the current studies, we investigated the antioxidant activity of roasted tea in comparison with those of green, oolong, and black teas. Using water extracts of the various teas, we examined the total phenolic content as well as the antioxidant activities, including the reducing power, the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, and the inhibition of hemolysis caused by 2,2'-azo-bis(2-amidinopropane) dihydrochloride (AAPH)-induced lipid oxidation in erythrocyte membranes. The roasted tea contained lower levels of total phenolics than green, oolong, or black tea (green tea > oolong tea > black tea > roasted tea). The relative reducing power and DPPH scavenging activity decreased in the following order: green tea > roasted tea > oolong tea > black tea. Also, green tea was more effective against AAPH-induced erythrocyte hemolysis than other teas (green tea>roasted tea = oolong tea = black tea). These results suggest that roasted tea is beneficial to health, in humans, because of its high antioxidant activity.

Authors+Show Affiliations

Research Center for Animal Hygiene and Food Safety, Obihiro University of Agriculture and Veterinary Medicine, Obihiro 080-8555, Japan. es@obihiro.ac.jpNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

16638659

Citation

Satoh, Eiki, et al. "Comparison of the Antioxidant Activity of Roasted Tea With Green, Oolong, and Black Teas." International Journal of Food Sciences and Nutrition, vol. 56, no. 8, 2005, pp. 551-9.
Satoh E, Tohyama N, Nishimura M. Comparison of the antioxidant activity of roasted tea with green, oolong, and black teas. Int J Food Sci Nutr. 2005;56(8):551-9.
Satoh, E., Tohyama, N., & Nishimura, M. (2005). Comparison of the antioxidant activity of roasted tea with green, oolong, and black teas. International Journal of Food Sciences and Nutrition, 56(8), 551-9.
Satoh E, Tohyama N, Nishimura M. Comparison of the Antioxidant Activity of Roasted Tea With Green, Oolong, and Black Teas. Int J Food Sci Nutr. 2005;56(8):551-9. PubMed PMID: 16638659.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Comparison of the antioxidant activity of roasted tea with green, oolong, and black teas. AU - Satoh,Eiki, AU - Tohyama,Naoki, AU - Nishimura,Masakazu, PY - 2006/4/28/pubmed PY - 2006/9/20/medline PY - 2006/4/28/entrez SP - 551 EP - 9 JF - International journal of food sciences and nutrition JO - Int J Food Sci Nutr VL - 56 IS - 8 N2 - Although the antioxidant properties of green, oolong, and black teas have been well studied, antioxidant activity has not been examined in roasted tea. Therefore, in the current studies, we investigated the antioxidant activity of roasted tea in comparison with those of green, oolong, and black teas. Using water extracts of the various teas, we examined the total phenolic content as well as the antioxidant activities, including the reducing power, the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, and the inhibition of hemolysis caused by 2,2'-azo-bis(2-amidinopropane) dihydrochloride (AAPH)-induced lipid oxidation in erythrocyte membranes. The roasted tea contained lower levels of total phenolics than green, oolong, or black tea (green tea > oolong tea > black tea > roasted tea). The relative reducing power and DPPH scavenging activity decreased in the following order: green tea > roasted tea > oolong tea > black tea. Also, green tea was more effective against AAPH-induced erythrocyte hemolysis than other teas (green tea>roasted tea = oolong tea = black tea). These results suggest that roasted tea is beneficial to health, in humans, because of its high antioxidant activity. SN - 0963-7486 UR - https://www.unboundmedicine.com/medline/citation/16638659/Comparison_of_the_antioxidant_activity_of_roasted_tea_with_green_oolong_and_black_teas_ L2 - https://www.tandfonline.com/doi/full/10.1080/09637480500398835 DB - PRIME DP - Unbound Medicine ER -