Unfermented and fermented rooibos teas (Aspalathus linearis) increase plasma total antioxidant capacity in healthy humans

Food Chemistry

Volumn 123, Issue 3, 2010, Pages 679-683

  Villaño, Débora ^b   Pecorari, Monia ^a   Testa, Maria Francesca ^a   Raguzzini, Anna ^a   Stalmach, Angelique ^c   Crozier, Alan ^c   Tubili, Claudio ^d   Serafini, Mauro ^a  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

^b IRCCS SAN RAFFAELE PISANA   (Italy)

^c UNIVERSITY OF GLASGOW   (United Kingdom)

^d SAN CAMILLO FORLANINI HOSPITAL   (Italy)

Author keywords

Human; Oxidative stress; Rooibos tea; Total antioxidant capacity

Indexed keywords

CHOLESTEROL; GLUCOSE; TRIACYLGLYCEROL; URIC ACID;

ADULT; ANTIOXIDANT ACTIVITY; ARTICLE; ASPALATHUS LINEARIS; CHOLESTEROL BLOOD LEVEL; CLINICAL EVALUATION; CLINICAL TRIAL; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; CROSSOVER PROCEDURE; FERMENTATION; FERMENTED PRODUCT; FOOD PROCESSING; GLUCOSE BLOOD LEVEL; HUMAN; HUMAN EXPERIMENT; IN VIVO STUDY; MEDICINAL PLANT; NORMAL HUMAN; OUTCOME ASSESSMENT; RANDOMIZED CONTROLLED TRIAL; ROOIBOS TEA; TEA; TRIACYLGLYCEROL BLOOD LEVEL; URIC ACID BLOOD LEVEL;

ASPALATHUS LINEARIS;

EID: 77954622148     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.05.032     Document Type: Article

References (23)

1. Bree P., Kruger H.S., Jerling J.C., Oosthuizen W. Actions of black tea and rooibos on the iron status of primary school children. Nutrition Research 2005, 25(11):983-994.
2. Crozier A., Jaganath I.B., Clifford M.N. Dietary phenolics: Chemistry, bioavailability and effects on health. Natural Products Report 2009, 26:1001-1043.
3. 2t isoprostane concentrations are increased during acute fructose loading in type 2 diabetes. Diabetes and Metabolism 2008, 34(2):148-154.
4. Ghiselli A., Serafini M., Maiani G., Azzini E., Ferro-Luzzi A. A fluorescence-based method for measuring total plasma antioxidant capability. Free Radical Biology and Medicine 1995, 18(1):29-36.
5. Hesseling P.B., Joubert J.R. The effect of rooibos tea on the type I allergic reaction. South African Medical Journal 1982, 62(27):1037-1038.
6. Hesseling P.B., Klopper J.F., Van Heerden P.D.R. Die effek von rooibostee op ysterabsorpsie. South African Medical Journal 1979, 55:631-632.
7. Joubert E. HPLC quantification of the dihydrochalcones, aspalathin and nothofagin in rooibos tea (Aspalathus linearis) as affected by processing. Food Chemistry 1996, 55(4):403-411.
8. Joubert E., Winterton P., Britz T.J., Ferreira D. Superoxide anion radical and α,α-diphenyl-β-picrylhydrazyl radical scavenging capacity of rooibos (Aspalathus linearis) aqueous extracts, crude phenolic fractions, tannin and flavonoids. Food Research International 2004, 37(2):133-138.
9. Joubert E., Gelderblom W.C.A., Louw A., de Beer D. South African herbal teas: Aspalathus linearis, Cyclopia spp. and Athrixia phylicoides - A review. Journal of Ethnopharmacology 2008, 119(3):376-412.
10. Krafczy N., Glomb M.A. Characterization of phenolic compounds in rooibos tea. Journal of Agricultural and Food Chemistry 2008, 56(9):3368-3376.
11. Lotito S., Frei B. The increase in human plasma antioxidant capacity after apple consumption is due to the metabolic effect of fructose on urate, not apple-derived antioxidant flavonoids. Free Radical Biology and Medicine 2004, 37(2):251-258.
12. McKay D.L., Blumberg J.B. A review of the bioactivity of South African herbal teas: Rooibos (Aspalathus linearis) and Honeybush (Cyclopia intermedia). Phytotherapy Research 2007, 21(1):1-16.
13. Pellegrini N., Serafini M., Colombi B., Del Rio D., Salvatore S., Bianchi M., et al. Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays. Journal of Nutrition 2003, 133(9):2812-2819.
14. Rietveld A., Wiseman S. Antioxidant effects of tea: Evidence from human clinical trials. Journal of Nutrition 2003, 133(10):3285S-3292S.
15. Schulz H., Joubert E., Schütze W. Quantification of quality parameters for reliable evaluation of green rooibos (Aspalathus linearis). European Food Technology 2003, 216(6):539-543.
16. Serafini M., Bugianesi R., Salucci M., Azzini E., Raguzzini A., Maiani G. Effect of acute ingestion of fresh and stored lettuce (Lactuca sativa) on plasma total antioxidant capacity and antioxidant levels in human subjects. British Journal of Nutrition 2002, 88(6):615-623.
17. Serafini M., Bugianesi R., Maiani M., Valtueňa S., De Santis S., Crozier A. Plasma antioxidants from chocolate. Nature 2003, 424(6952):1013.
18. Serafini M., Del Río D. Understanding the association between dietary antioxidants, redox status and disease: Is the total antioxidant capacity the right tool?. Redox Report 2004, 9(3):145-152.
19. Serafini M., Testa M.F., Villaño D., Pecorari M., van Wieren K., Azzini E., et al. Antioxidant activity of blueberry fruit is impaired by the association with milk. Free Radical Biology and Medicine 2009, 46(6):769-774.
20. Shindo Y., Kato K. Effect of rooibos tea on some dermatological diseases. Proceedings of the international symposium on tea science 1991, 385-389. The Organizing Committee of ISTS, Shizuoka, Japan.
21. Stalmach A., Mullen W., Pecorari M., Serafini M., Crozier A. Bioavailability of C-linked dihydrochalcone and flavanone glycosides in humans following ingestion of unfermented and fermented rooibos teas. Journal of Agricultural and Food Chemistry 2009, 57(15):7104-7111.
22. Stanley L., Winterton P., Marnewick J.L., Gelderblom W.C.A., Joubert E., Britz T.J. Influence of processing stages on antimutagenic and antioxidant potentials of rooibos tea. Journal of Agricultural and Food Chemistry 2001, 49(1):114-117.
23. Von Gadow A., Joubert E., Hansmann C.F. Comparison of the antioxidant activity of rooibos tea (Aspalathus linearis) with green, oolong and black tea. Food Chemistry 1997, 60(1):73-77.