Tea has been reported to prevent and manage many chronic diseases, such as cancer, diabetes, obesity, and cardiovascular diseases, and the antioxidant capacity of tea may be responsible for these health benefits. In this study, the antioxidant capacities of fat-soluble, water-soluble, and bound-insoluble fractions of 30 Chinese teas belonging to six categories, namely green, black, oolong, dark, white, and yellow teas, were systematically evaluated, applying ferric-reducing antioxidant power and Trolox equivalent antioxidant capacity assays. In addition, total phenolic contents of teas were determined by Folin-Ciocalteu method, and the contents of 18 main phytochemical compounds in teas were measured by high-performance liquid chromatography (HPLC). The results found that several teas possessed very strong antioxidant capacity, and caffeine, theaflavine, gallic acid, chlorogenic acid, ellagic acid, and kaempferol-3-O-glucoside, as well as eight catechins, were the main antioxidant compounds in them. Thus, these teas could be good natural sources of dietary antioxidants, and their extracts might be developed as food additives, nutraceuticals, cosmetics, and pharmaceuticals.
Antimutagenic effects of black tea (World Blend) and its two active polyphenols theaflavins and thearubigins in Salmonella assays
Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancer
Comparison of the 2,2'-azinobis-3-ethylbenzotiazo-line-6-sulfonic acid (ABTS) and ferric reducing anti-oxidant power (FRAP) methods to asses the total antioxidant capacity in extracts of fruit and vegetables
Yellow tea is more potent than other types of tea in suppressing liver toxicity induced by carbon tetrachloride in rats
A fluorometric assay to determine antioxidant activity of both hydrophilic and lipophilic components in plant foods
Ferric reducing antioxidant power and square wave voltammetry for assay of low molecular weight antioxidants in blood plasma: performance and comparison of methods.
Comparative evaluation of post-column free radical scavenging and ferric reducing antioxidant power assays for screening of antioxidants in strawberries
Effect of green tea on glucose control and insulin sensitivity: a meta-analysis of 17 randomized controlled trials
Differential prooxidative effects of the green tea polyphenol, (-)-epigallocatechin-3-gallate, in normal and oral cancer cells are related to differences in sirtuin 3 signaling
Effect of oral administration of green tea extract in various dosage schemes on oxidative stress status of mice in vivo
Effects of EGCG content in green tea extract on pharmacokinetics, oxidative status and expression of inflammatory and apoptotic genes in the rat ocular tissues
Antidepressive-like effects and antioxidant activity of green tea and GABA green tea in a mouse model of post-stroke depression
Investigation of free amino acid, total phenolics, antioxidant activity and purine alkaloids to assess the health properties of non-Camellia tea
Green Tea Catechin Metabolites Exert Immunoregulatory Effects on CD4(+) T Cell and Natural Killer Cell Activities
Concomitant ingestion of lactic acid bacteria and black tea synergistically enhances flavonoid bioavailability and attenuates d-galactose-induced oxidative stress in mice via modulating glutathione antioxidant system
Antioxidant properties of tea blunt ROS-dependent lipogenesis: beneficial effect on hepatic steatosis in a high fat-high sucrose diet NAFLD obese rat model
The antioxidant effects of green tea reduces blood pressure and sympathoexcitation in an experimental model of hypertension
Therapeutic effect of green tea extract on alcohol induced hepatic mitochondrial DNA damage in albino wistar rats
Green Tea Polyphenols, Mimicking the Effects of Dietary Restriction, Ameliorate High-Fat Diet-Induced Kidney Injury via Regulating Autophagy Flux
An integrated antioxidant activity fingerprint for commercial teas based on their capacities to scavenge reactive oxygen species
Green tea supplementation produces better neuroprotective effects than red and black tea in Alzheimer-like rat model
Inhibitory effect of black tea pigments, theaflavin‑3/3'-gallate against cisplatin-resistant ovarian cancer cells by inducing apoptosis and G1 cell cycle arrest
Reactive oxygen species production triggers green tea-induced anti-leukaemic effects on acute promyelocytic leukaemia model
Effects of Fermented Edible Seeds and Their Products on Human Health: Bioactive Components and Bioactivities
A Review on Kombucha Tea-Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus
Effects of Tannase and Ultrasound Treatment on the Bioactive Compounds and Antioxidant Activity of Green Tea Extract
The Pharmacological Activity of Camellia sinensis (L.) Kuntze on Metabolic and Endocrine Disorders: A Systematic Review.
Effects of Food Processing on In Vivo Antioxidant and Hepatoprotective Properties of Green Tea Extracts
Phenolic Profiles and Antioxidant Activities of 30 Tea Infusions from Green, Black, Oolong, White, Yellow and Dark Teas
Hypertensive Disorders of Pregnancy in Relation to Coffee and Tea Consumption: The Japan Environment and Children's Study.
Plant-Based Foods and Their Bioactive Compounds on Fatty Liver Disease: Effects, Mechanisms, and Clinical Application.
Effects of Long-Term Nitrogen Fertilization on the Formation of Metabolites Related to Tea Quality in Subtropical China.
Influences of Microwave-Assisted Extraction Parameters on Antioxidant Activity of the Extract from Akebia trifoliata Peels.
Effects of several tea extracts on nonalcoholic fatty liver disease in mice fed with a high-fat diet.
Comparison of Phenolic Contents and Scavenging Activities of Miang Extracts Derived from Filamentous and Non-Filamentous Fungi-Based Fermentation Processes.
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