Comparison of the antioxidant activity of commonly consumed polyphenolic beverages (coffee, cocoa, and tea) prepared per cup serving

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 7, 2001, Pages 3438-3442

  Richelle, Myriam ^a   Tavazzi, Isabelle ^a   Offord, Elizabeth ^a  

^a Nastlé Research Center   (Switzerland)

Author keywords

Antioxidants; Beverages; Cocoa; Coffee; LDL oxidation; Polyphenols; Teas

Indexed keywords

LOW DENSITY LIPOPROTEIN; MILK; POLYPHENOL;

ANTIOXIDANT ACTIVITY; ARTICLE; BEVERAGE; CACAO; COFFEE; FOOD INTAKE; FOOD PROCESSING; HUMAN; OXIDATION; TEA;

ANTIOXIDANTS; BEVERAGES; CACAO; COFFEE; FLAVONOIDS; LIPOPROTEINS, LDL; OXIDATION-REDUCTION; PHENOLS; POLYMERS; TEA;

CAMELLIA SINENSIS; COFFEA ARABICA; COFFEA CANEPHORA; PHASEOLUS (ANGIOSPERM); THEOBROMA CACAO;

EID: 0034851466     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0101410     Document Type: Article

References (10)

1. Harborne, J. B. General procedures and measurement of total phenolics. In Methods in Plant Biochemistry 1, Plant Phenolics; Harborne: New York, 1989; pp 1-28.
2. Cook, N. C.; Samman, S. Flavonoids: chemistry, metabolism, cardioprotective effects and dietary sources. J. Nutr. Biochem. 1996, 7, 66-76.
3. Bravo, L. Polyphenols: chemistry, dietary sources, metabolism and nutritional significance. Nutr. Rev. 1998, 56, 317-333
4. Lakenbrink, C.; Lapczynski, S.; Maiwald, B.; Engelhardt, U. H. Flavonoids and other polyphenols in consumer brews of tea and other caffeinated beverages. J. Agric. Food Chem. 2000, 48, 2848-2852.
5. Scott, B. C.; Butler, J.; Halliwell, B.; Aruoma, O. I. Evaluation of the antioxidant actions of ferulic acid and catechins. Free Radical Res. Commun. 1993, 19, 241-253.
6. Rice-Evans, C. A.; Miller, N. J.; Paganga, G. Antioxidant properties of phenolic compounds. Trends Plant Sci. 1997, 2, 152-159.
7. Cao, G.; Sofic, E.; Prior, R. L. Antioxidant capacity of tea and common vegetables. J. Agric. Food Chem. 1996, 44, 3426-3431.
8. Benzie, I. F. F.; Szeto, Y. T. Total antioxidant capacity of teas by ferric reducing/antioxidant power assay. J. Agric. Food Chem. 1999, 47, 633-636.
9. Vinson, J. A.; Jang, J.; Yang, J.; Dabbagh, Y.; Liang, X.; Serry, M.; Proch, J.; Cai, S. Vitamins and especially flavonoids in common beverages are powerful in vitro antioxidants which enrich lower density lipoproteins and increase their oxidative resistance after ex vivo spiking of plasma. J. Agric. Food Chem. 1999, 47, 2502-2504.
10. Serafini, M.; Ghiselli, A.; Ferro-Luzzi, A. In vivo antioxidant effect of green and black tea in man. Eur. J. Clin. Nutr. 1996, 50, 28-32.