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Tea flavonoids have little short term impact on serum antioxidant activity
EDITOR,--There is currently much interest in the possible benefits of dietary flavonoids in preventing cardiovascular diseases.1 2 The apparent protective effect has been attributed to the potent antioxidant activity of flavonoids. In vitro flavonoids are powerful inhibitors of the oxidation of low density lipoproteins, a process that has been strongly implicated in the development of atherosclerosis.3 For some years we have been using enhanced chemiluminescence as a simple method of measuring antioxidant activity in biological and other fluids.4 Since black tea may account for over half of the flavonoid intake in Western diets we recently investigated the antioxidant activity of a variety of black teas as well as their potential impact on antioxidant status in vivo.
We prepared eight samples of black tea by adding 0.5 g of tea leaf (from eight popular commercially available brands) to 25 ml of boiling water, which was regularly agitated for three minutes. The mean
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- Flavonoids and heart disease
- Matthew F Muldoon and Stephen B Kritchevsky
BMJ 1996 312: 458-459.[Extract] [Full Text]
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