Unfermented and fermented rooibos teas (Aspalathus linearis) increase plasma total antioxidant capacity in healthy humans
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- 作者：Dé ; bora Villañ ; o ; Monia Pecorari ; Maria Francesca Testa ; Anna Raguzzini ; Angelique Stalmach ; Alan Crozier ; Claudio Tubili ; Mauro Serafini
- 关键词：Human ; Oxidative stress ; Rooibos tea ; Total antioxidant capacity
- 刊名：Food Chemistry
- 出版年：2010
- 出版时间：1 December 2010
- 年：2010
- 卷：123
- 期：3
- 页码：679-683
- 全文大小：245 K
文摘
The aim of the study was to assess the effect of drinking rooibos tea (Aspalathus linearis) on total antioxidant capacity (TAC), lipid triacylglycerols, cholesterol and glycaemia plasma levels in humans. In vitro, unfermented rooibos tea displayed a 28 % higher value of TRAP than did the fermented beverage. An acute intervention study, cross-over design, was performed, with 15 healthy volunteers who consumed 500 ml of either water, unfermented or fermented rooibos teas. Plasma antioxidant capacity increased significantly with both teas, reaching a peak at 1 h post-consumption (+6.6 % , p < 0.05 fermented tea; +2.9 % , p < 0.01 unfermented tea). No changes in triacylglycerols, cholesterol or uric acid were observed with any of the treatments. A transitory increase in glycaemia at 30 min was linked to glucose upload. The data show that rooibos teas represent a source of dietary antioxidants in humans.