Villaño, Débora, Pecorari, Monia, Testa, Maria Francesca, Raguzzini, Anna, Stalmach, A., Crozier, A., Tubili, Claudio, and Serafini, Mauro (2010) Unfermented and fermented rooibos teas (Aspalathus linearis) increase plasma total antioxidant capacity in healthy humans. Food Chemistry, 123 (3). pp. 679-683. ISSN 03088146 (doi:10.1016/j.foodchem.2010.05.032)
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Publisher's URL: http://dx.doi.org/10.1016/j.foodchem.2010.05.032
The aim of the study was to assess the effect of drinking rooibos tea (Aspalathus linearis) on total antioxidant capacity (TAC), lipid triacylglycerols, cholesterol and glycaemia plasma levels in humans. In vitro, unfermented rooibos tea displayed a 28% higher value of TRAP than did the fermented beverage. An acute intervention study, cross-over design, was performed, with 15 healthy volunteers who consumed 500áml of either water, unfermented or fermented rooibos teas. Plasma antioxidant capacity increased significantly with both teas, reaching a peak at 1áh post-consumption (+6.6%, pá<á0.05 fermented tea; +2.9%, pá<á0.01 unfermented tea). No changes in triacylglycerols, cholesterol or uric acid were observed with any of the treatments. A transitory increase in glycaemia at 30ámin was linked to glucose upload. The data show that rooibos teas represent a source of dietary antioxidants in humans
|Glasgow Author(s):||Stalmach, Dr Angelique and Crozier, Prof Alan|
|Authors:||Villaño, Débora, Pecorari, Monia, Testa, Maria Francesca, Raguzzini, Anna, Stalmach, A., Crozier, A., Tubili, Claudio, and Serafini, Mauro|
|College/School:||College of Medical Veterinary and Life Sciences|
|Journal Name:||Food Chemistry|