Antioxidant Properties of Herbal and Tea Infusions
Author Information
Author(s): Fu Li, Xu Bo-Tao, Gan Ren-You, Zhang Yuan, Xu Xiang-Rong, Xia En-Qin, Li Hua-Bin
Primary Institution: Sun Yat-Sen University
Hypothesis
The study aims to evaluate the total phenolic contents and antioxidant capacities of 51 kinds of herbal and tea infusions made in China.
Conclusion
The study found that these beverages generally have high antioxidant capacities and total phenolic contents, making them important dietary sources for preventing diseases caused by oxidative stress.
Supporting Evidence
- The total phenolic contents varied from 0.032 to 1.395 g GAE/L among the infusions.
- The mean FRAP value for the 51 infusions was 9.189 mol Fe(II)/L.
- There was a positive correlation between antioxidant capacities and total phenolic content (R2 = 0.7929).
- These infusions could provide similar health benefits as wines in terms of polyphenols without the negative effects of alcohol.
Takeaway
This study looked at different herbal and tea drinks to see how good they are at fighting bad stuff in our bodies. It found that many of them are really good for us!
Methodology
The total phenolic contents were measured using the Folin-Ciocalteu method, and antioxidant capacities were evaluated using FRAP and TEAC assays.
Limitations
The study does not explore the health effects of these beverages on consumers through epidemiological methods.
Statistical Information
Statistical Significance
p > 0.05
Digital Object Identifier (DOI)
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