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

Débora Villaño, Daniele Lettieri-Barbato, Fiorella Guadagni, Marc Schmid, Mauro Serafini

Research output: Contribution to journalArticlepeer-review

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.

Original languageEnglish
Pages (from-to)2102-2106
Number of pages5
JournalFood Chemistry
Volume132
Issue number4
DOIs
Publication statusPublished - Jun 15 2012

Keywords

  • Human
  • Non-enzymatic antioxidant capacity
  • Oolong tea
  • Placebo
  • Polyphenols

ASJC Scopus subject areas

  • Food Science
  • Analytical Chemistry

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