Abstract
In samples of different tea brands the content of biologically active substances (total water-soluble antioxidants content, ascorbic acid, rutin, polyphenols, anthocyanins) was determined. The water-soluble antioxidant biological availability of the studied tea samples was evaluated. Green Tea with Lemon and Ceylon Baikhovi Black Spiced Tea is characterized by similar levels of antioxidant bioavailability. After the consumption of both beverages, there was a definite increase in the content of antioxidants in saliva of individuals with an initially low content of antioxidants. Amaranth Phytotea antioxidants were characterized by low level of bioavailability. The consumption of this beverage did not change the level of antioxidants in saliva, regardless of their initial content.
Highlights
Over the recent decades, the experts in the field of biology and medicine have paid increasing attention to the problem of oxidative stress and ways to prevent it
The work presents the results of a comparative analysis of the content of the most important biologically active compounds with antioxidant activity as well as their bioavailability in tea compositions presented in the retail trade system
The maximum quantity of antioxidants is characteristic for samples of green tea, the minimum - for the Amaranth Phytotea and Mint Herbal Tea
Summary
The experts in the field of biology and medicine have paid increasing attention to the problem of oxidative stress and ways to prevent it. Animal and plant organisms have special protective mechanisms antioxidant systems, the components of which are capable to bind the resulting excess radicals, preventing the development of oxidative stress [1,2,3]. Over the past few years, there is a strong focus on the antioxidant activity of a number of food stuff, primarily of plant products, due to the presence of polyphenols, including flavonoids and tannins [4]. These compounds have the ability to directly inhibit free radicals and chelate metals, including ferrum, thereby producing a marked antioxidant effect [5]
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