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Biomarkers of antioxidant status following ingestion of green teas at different polyphenol concentrations and antioxidant capacity in human volunteers
Author(s) -
Pecorari Monia,
Villaño Debora,
Francesca Testa Maria,
Schmid Marc,
Serafini Mauro
Publication year - 2010
Publication title -
molecular nutrition and food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.495
H-Index - 131
eISSN - 1613-4133
pISSN - 1613-4125
DOI - 10.1002/mnfr.200900583
Subject(s) - antioxidant , chemistry , antioxidant capacity , polyphenol , ingestion , ferric reducing ability of plasma , food science , ferric , biochemistry , organic chemistry
In a randomized cross‐over study, 15 healthy volunteers consumed 500 mL of green tea (GTFT) with different solid contents (1.4, 1.6, 1.8 and 2.0 g/L) to induce a dose–response effect on plasma antioxidant capacity. Ingestion of GTFT 2.0 g/L significantly increased plasma reducing power (ferric reducing antioxidant power, FRAP) at 1 h (+2.9%; p <0.01), 2 h (+2.5%; p <0.05) and 4 h (+3.6%; p <0.01). GTFT 1.8 g/L showed statistical significance at 1 h (+4.3%; p <0.01) and 2 h (+4.4%; p <0.01), whereas GTFT 1.6 g/L was effective only at 1 h (+2.9%; p <0.01) and GTFT 1.4 g/L did not induce any changes. The maximum peak of increase in plasma FRAP for different GTFTs was clearly correlated with in vitro FRAP ( R =0.778). GTFT 2.0 g/L significantly increased plasma antioxidant potential (total radical‐trapping antioxidant parameter) at 1 h (+8.4%; p <0.01), 2 h (+4.4%; p <0.05) and 4 h (+5.9%; p <0.01). The effect of GTFT 1.8 g/L was evident at 1 h (+5.2%; p <0.05) and 2 h (+4.6%; p <0.05) but not at 4 h. No changes in plasma total radical‐trapping antioxidant parameter were detected for GTFT at 1.6 and 1.4 g/L. An evidence for a linear correlation between GTFT antioxidant content and the extent of the antioxidant effect in vivo has been provided.