Effects of Infusion Time and Addition of Milk on Content and Absorption of Polyphenols from Black Tea

Epidemiological studies assessing the health benefits of drinking black tea are equivocal. Such disparity may reflect an inability of semiquantitative assessment to consider how infusion time and addition of milk affect the bioavailability of potentially beneficial antioxidant polyphenols. Six brand...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2007-06, Vol.55 (12), p.4889-4894
Main Authors: Kyle, Janet A. M, Morrice, Philip C, McNeill, Geraldine, Duthie, Garry G
Format: Article
Language:English
Subjects:
Absorption
Animals
antioxidant activity
Beverages
Biflavonoids - chemistry
bioavailability
Biological and medical sciences
black tea
blood plasma
Catechin - analogs & derivatives
Catechin - chemistry
chemical composition
Coffee, tea and other stimulative beverage industries
flavanols
Flavonoids - chemistry
flavonols
food composition
Food industries
Fundamental and applied biological sciences. Psychology
human nutrition
Humans
Intestinal Absorption
kaempferol
Kinetics
Milk
Milk and cheese industries. Ice creams
phenols
Phenols - chemistry
Polyphenols
quercetin
Quercetin - chemistry
soaking
Tea
tea (beverage)
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Summary:Epidemiological studies assessing the health benefits of drinking black tea are equivocal. Such disparity may reflect an inability of semiquantitative assessment to consider how infusion time and addition of milk affect the bioavailability of potentially beneficial antioxidant polyphenols. Six brands of tea demonstrated similar increases in antioxidant capacity and total phenolic and catechin contents with increasing infusion time. These results were unaffected by the addition of milk. Consumption of black tea (400 mL) was associated with significant increases in plasma antioxidant capacity (10%) and concentrations of total phenols (20%), catechins (32%), and the flavonols quercetin (39%) and kaempferol (45%) (all p < 0.01) within 80 min. This was unaffected by adding milk. Infusion time may therefore be a more important determinant in the absorption of polyphenols from black tea. Observational studies assessing the health benefits of tea consumption require recording of brewing methods as well as frequency of consumption. Keywords: Black tea; polyphenols; flavonoids; catechins; antioxidant capacity; infusion time; absorption; milk
ISSN:0021-8561
1520-5118
DOI:10.1021/jf070351y