While the antioxidative properties of green and black tea have been extensively studied, less attention has been given to these properties in oolong tea. The reducing powers, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activities, the amount of total phenolic compounds, the inhibitory effect on FeCl(2)/H(2)O(2) (Fenton reaction system)-induced DNA damage, and the inhibitory effect on erythrocyte hemolysis of an oolong tea water extract (OTE) were evaluated in the present study. The OTE was found to have strong antioxidative activities in all of the model systems tested. When the OTE was separated into different fractions according to molecular weight, it was found that the fractions with higher amounts of phenolic compounds (lower molecular weight) have stronger antioxidative activities. The present results support the concept that oolong tea contains several low molecular weight antioxidants that may have health promotion activities.

Our data suggest that US ginseng products are correctly labeled as to plant genus; however, variability in concentrations of marker compounds suggests that standardization may be necessary for quality assurance and that characterization of herbal products should be considered in the design and evaluation of studies on herbal products.

EGCG reduces breast cancer growth through the inhibition of key enzymes that participate in the glycolytic pathway and the suppression of glucose metabolism.