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Comparison of the effects of black and green tea on in vitro lipoprotein oxidation in human serum
Author(s) -
Hodgson Jonathan M,
Proudfoot Julie M,
Croft Kevin D,
Puddey Ian B,
Mori Trevor A,
Beilin Lawrence J
Publication year - 1999
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(19990315)79:4<561::aid-jsfa218>3.0.co;2-x
Subject(s) - black tea , antioxidant , chemistry , green tea , lipoprotein , green tea extract , in vitro , caffeine , food science , theaflavin , low density lipoprotein , lipid oxidation , biochemistry , cholesterol , polyphenol , biology , endocrinology
Lipoprotein oxidation is a process thought to be involved inatherogenesis. Dietary antioxidants that prevent or inhibit oxidativedamage to lipoproteins may help to prevent atherosclerosis. Bothblack and green teas can be major dietary sources of flavonoids andother phenolics with antioxidant activity. Results of previousstudies suggest that green tea may have a greater antioxidantpotential than black tea. The aim of this study was to assess andcompare the effects of black and green tea on in vitro lipoprotein oxidation. The tea extracts were prepared using a methodsimilar to that used to prepare infusions of tea for drinking.Antioxidant activities of seven black teas and four green teas wereassessed using an in vitro assay that measures Cu 2+ ‐induced oxidation of lipoproteins in human serum. Alltea extracts inhibited in vitro lipoprotein oxidation in humanserum to a similar extent. No significant difference in antioxidantactivity was found between black and green tea. Caffeine prepared toa comparable concentration to that found in tea had no effect onlipoprotein oxidation. Further studies are required to determine theimportance of these findings in relation to possible protectiveeffects of black and green tea consumption against atherogenesis andcardiovascular disease. © 1999 Society of Chemical Industry