International journal of food sciences and nutrition
-
Int J Food Sci Nutr · May 2000
Antioxidant potential of green and black tea determined using the ferric reducing power (FRAP) assay.
Tea is one of the most commonly consumed beverages in the world and is rich in polyphenolic compounds collectively known as the tea flavonoids. Tea flavonoids possess antioxidant properties in vitro and have been proposed as key protective dietary components, reducing risk of coronary heart disease and some cancers. The present study aimed to evaluate the possible effects of different preparation methods on the antioxidant properties of green and black tea. ⋯ These experiments have considered the effects of commonly used domestic methods of preparation on the in vitro antioxidant potential of tea. It is concluded that maximum antioxidant capacity and hence maximal health benefit may be derived from green tea or from black leaf tea prepared by infusion with water at 90 degrees C for up to 2 min and taken with the addition of either fat-free milk, or without milk addition. Further studies are required to assess the antioxidant actions of tea flavonoids in vivo.