We evaluated the ability of a ready-to-drink oolong tea (OOL) to modulate plasma antioxidant status in healthy subjects, compared to a placebo drink (PLA) without oolong extract but with ascorbic acid. In vitro, ascorbic acid was the only contributor to ferric reducing antioxidant power (FRAP) and total radical-trapping antioxidant parameter (TRAP) assay of PLA. Ascorbic acid contributed 16.5% and 9.7% of the antioxidant capacity of OOL In vivo, ingestion of 500 mL of OOL significantly increased plasma TRAP at 30 min and 1 h, compared to 500 mL of PLA, which was ineffective. Plasma FRAP significantly increased at 1, 2 and 4 h for OOL and at 2 h for PLA. Both PLA and OOL significantly increased urinary FRAP over 0-5 h. Urinary FRAP levels went back to baseline at 5 h for PLA tea and remained higher for OOL tea in the interval time 5-12 h (p < 0.01). OOL represents a dietary source of antioxidants able to modulate antioxidant status in humans.

Villano, D., Lettieri-Barbato, D., Guadagni, F., Schmid, M., Serafini, M. (2012). Effect of acute consumption of oolong tea on antioxidant parameters in healthy individuals. FOOD CHEMISTRY, 132(4), 2102-2106 [10.1016/j.foodchem.2011.12.064].

Effect of acute consumption of oolong tea on antioxidant parameters in healthy individuals

Lettieri-Barbato D.;
2012-01-01

Abstract

We evaluated the ability of a ready-to-drink oolong tea (OOL) to modulate plasma antioxidant status in healthy subjects, compared to a placebo drink (PLA) without oolong extract but with ascorbic acid. In vitro, ascorbic acid was the only contributor to ferric reducing antioxidant power (FRAP) and total radical-trapping antioxidant parameter (TRAP) assay of PLA. Ascorbic acid contributed 16.5% and 9.7% of the antioxidant capacity of OOL In vivo, ingestion of 500 mL of OOL significantly increased plasma TRAP at 30 min and 1 h, compared to 500 mL of PLA, which was ineffective. Plasma FRAP significantly increased at 1, 2 and 4 h for OOL and at 2 h for PLA. Both PLA and OOL significantly increased urinary FRAP over 0-5 h. Urinary FRAP levels went back to baseline at 5 h for PLA tea and remained higher for OOL tea in the interval time 5-12 h (p < 0.01). OOL represents a dietary source of antioxidants able to modulate antioxidant status in humans.
2012
Pubblicato
Rilevanza internazionale
Articolo
Esperti anonimi
Settore BIO/09 - FISIOLOGIA
English
Human
Non-enzymatic antioxidant capacity
Oolong tea
Placebo
Polyphenols
Villano, D., Lettieri-Barbato, D., Guadagni, F., Schmid, M., Serafini, M. (2012). Effect of acute consumption of oolong tea on antioxidant parameters in healthy individuals. FOOD CHEMISTRY, 132(4), 2102-2106 [10.1016/j.foodchem.2011.12.064].
Villano, D; Lettieri-Barbato, D; Guadagni, F; Schmid, M; Serafini, M
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2108/291192
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