Abstract
In order to supply new information on the antioxidant function of selected beverages for nutritionists and the general public, total phenolic contents of 51 kinds of herbal and tea infusions made in China were measured by the Folin-Ciocalteu method, and their antioxidant capacities were evaluated using ferric reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC) assays. A significant correlation between FRAP and TEAC values suggested that antioxidant components in these beverages were capable of reducing oxidants and scavenging free radicals. The high correlation between antioxidant capacities and total phenolic contents indicated that phenolic compounds could be one of the main components responsible for antioxidant activities of these beverages. Generally, these beverages had high antioxidant capacities and total phenolic contents, and could be important dietary sources of antioxidant phenolics for prevention of diseases caused by oxidative stress.
Highlights
Reactive oxygen species may cause a broad spectrum of damage to biological systems, and oxidative stress plays an important role in many chronic and degenerative diseases, such as cardiovascular diseases, cancer, diabetes mellitus and ageing [1,2,3]
The aim of this study was to systematically evaluate total phenolic contents and antioxidant capacities of 51 kinds of herbal and tea infusions made in China, to investigate the relationship between antioxidant capacity and total phenolic content, and to supply new information on the antioxidant function of these beverages for nutritionists and the general public
The total phenolic contents and antioxidant capacities of 51 kinds of herbal and tea infusions made in China were evaluated
Summary
Reactive oxygen species may cause a broad spectrum of damage to biological systems, and oxidative stress plays an important role in many chronic and degenerative diseases, such as cardiovascular diseases, cancer, diabetes mellitus and ageing [1,2,3]. As an important category of phytochemicals, phenolic compounds universally exist in plants. They have attracted increasing attention as potential agents for preventing and treating many oxidative stress-related diseases. The cool tea is made from some kinds of herbs, and has been drunk as a beverage for hundreds of years. Total phenolic contents and antioxidant capacities of herbal and tea infusions made in China have not been evaluated. The aim of this study was to systematically evaluate total phenolic contents and antioxidant capacities of 51 kinds of herbal and tea infusions made in China, to investigate the relationship between antioxidant capacity and total phenolic content, and to supply new information on the antioxidant function of these beverages for nutritionists and the general public
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