Unfermented and fermented rooibos teas ( Aspalathus linearis) increase plasma total antioxidant capacity in healthy humans

• Published in: Food chemistry 2010-12, Vol.123 (3), p.679-683
• Main Authors: Villaño, Débora, Pecorari, Monia, Testa, Maria Francesca, Raguzzini, Anna, Stalmach, Angelique, Crozier, Alan, Tubili, Claudio, Serafini, Mauro
• Format: Article
• Language: English
• Subjects: antioxidant activity; Biological and medical sciences; blood glucose; blood lipids; blood plasma; cholesterol; Coffee, tea and other stimulative beverage industries; diet; Faboideae; fermentation; Food industries; food processing; food processing quality; Fundamental and applied biological sciences. Psychology; Human; human nutrition; in vitro studies; nutrition physiology; Oxidative stress; Rooibos tea; tea; tea (beverage); Total antioxidant capacity; triacylglycerols; uric acid
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2010.05.032

The aim of the study was to assess the effect of drinking rooibos tea ( Aspalathus linearis) on total antioxidant capacity (TAC), lipid triacylglycerols, cholesterol and glycaemia plasma levels in humans. In vitro, unfermented rooibos tea displayed a 28% higher value of TRAP than did the fermented beverage. An acute intervention study, cross-over design, was performed, with 15 healthy volunteers who consumed 500 ml of either water, unfermented or fermented rooibos teas. Plasma antioxidant capacity increased significantly with both teas, reaching a peak at 1 h post-consumption (+6.6%, p < 0.05 fermented tea; +2.9%, p < 0.01 unfermented tea). No changes in triacylglycerols, cholesterol or uric acid were observed with any of the treatments. A transitory increase in glycaemia at 30 min was linked to glucose upload. The data show that rooibos teas represent a source of dietary antioxidants in humans.