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Effects of regular black tea consumption on the antioxidant activity
Author(s) -
Fisunoglu Mehmet,
Besler Halit Tanju
Publication year - 2010
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.24.1_supplement.921.1
Subject(s) - antioxidant , valine , isoleucine , malondialdehyde , leucine , chemistry , phenylalanine , food science , tryptophan , amino acid , medicine , biochemistry
Tea consumption is associated with the reduced risk of coronary heart disease. In order to evaluate the effects of black tea consumption on the antioxidant activity, we designed a randomized, controlled study that involves 5 servings (200 ml)/d of black tea for 6 weeks in 16 healthy female volunteers who do not normally consume tea in their life. Subjects were randomly divided into 2 groups (study and control). Plasma levels of total antioxidant activity (TOAC), malondialdehyde (MDA), oxidized LDL (ox‐LDL), 8‐isoprostane (8‐epi PGF 2α ), and some amino acids susceptible to oxidation, namely histidine, proline, lysine, threonine, leucine, isoleucine, tyrosine, phenylalanine, tryptophan, and valine were measured. TOAC significantly increased in the study group compared to the control group (1.81 ±0.1 vs 1.68 ±0.1). Plasma 8‐epi PGF 2α level significantly decreased in the study group compared with the baseline (181.4 ±85.9 vs 164.0 ±94.1) however did not statistically changed between two groups. Although there was a positive trend in the results of oxidative biomarkers (MDA 1.46± 0.14 vs 1.42± 0.50, ox‐LDL 1928.9± 373.9 vs 1892.6± 284.6), we did not find significant difference between two groups. Amino acids susceptible to oxidation, except tryptophan, were significantly increased (p< 0.05) in the study group. Daily 5 servings of black tea consumption significantly increased antioxidant activity.