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

Villaño, Débora; Pecorari, Monia; Testa, Maria Francesca; Raguzzini, Anna; Stalmach, Angélique; Crozier, Alan; Tubili, Claudio; Serafini, Mauro

doi:10.1016/j.foodchem.2010.05.032

Cited by 49 publications

(24 citation statements)

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“…Villañ o et al (2010) demonstrated that the plasma antioxidant status of the volunteers peaked 1 h after consuming 500 mL of unfermented and fermented RTD rooibos beverages, confirming rooibos tea and its products are a source of dietary antioxidants in humans.…”

Section: Introductionmentioning

confidence: 75%

Phenolic content and antioxidant activity of rooibos food ingredient extracts

Joubert

Beer

2012

Journal of Food Composition and Analysis

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Section: Introductionmentioning

confidence: 75%

Phenolic content and antioxidant activity of rooibos food ingredient extracts

Joubert

Beer

2012

Journal of Food Composition and Analysis

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“…This herbal tea is prepared from infusions of Aspalathus linearis leaves (Stalmach and others ) and has a healthful reputation due to its low tannin and high ascorbic acid content (Morton ) as well as its ability to exert antioxidant (von Gadow and others ), antimutagenic (Snijman and others ), hepatoprotective (Ulicná and others ), phytoestrogenic (Shimamura and others ), and antidiabetic properties (Kawano and others ). Previous studies of healthy individuals report that rooibos beverages can elevate plasma antioxidant capacity (Villaño and others ). The composition of rooibos is unique as it is the single natural source of aspalathin, a reported C‐glycosylflavonoid (Koeppen and Roux ).…”

Section: Introductionmentioning

confidence: 90%

Effect of Vitamin D₃ Fortification and Saskatoon Berry Syrup Addition on the Flavor Profile, Acceptability, and Antioxidant Properties of Rooibos Tea (Aspalathus linearis)

Grant

Ryland

Isaak

et al. 2017

Journal of Food Science

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The unique characteristics and healthful reputation of caffeine-free rooibos tea (RT) make it an ideal carrier for vitamin D supplementation, and a potential base for the addition of Saskatoon berry syrup (SBS), a natural flavor additive. The objective of this study was to determine the effect of vitamin D fortification and SBS addition on the flavor profile, consumer acceptability, and antioxidant properties of RT. Six formulations (RT, RT with SBS, RT with SBS and vitamin D , RT with vitamin D , green tea [GT], and GT with SBS) were evaluated by 12 trained panelists and 114 consumers. The formulations were also assessed for antioxidant capacity, physical characteristics, and untargeted phytochemical content. Sensory results revealed that the mean intensity values for berry and sweet attributes were significantly higher (P < 0.05) while bitter and astringent attributes were significantly lower when SBS was added to RT samples compared to those without syrup. Acceptability of flavor, aftertaste, and overall acceptability were also significantly higher for the RT with SBS. The addition of SBS to RT significantly increased the antioxidant capacities which may increase the related health benefits of RT. SBS contributed several polyphenols, particularly flavonoids, to the tea. Vitamin D added to RT formulations did not significantly affect the sensory attributes, acceptability, or antioxidant content. For the development of a functional vitamin D fortified iced-tea beverage that can be consumed as part of the daily diet, SBS could be a favorable flavoring additive that may provide additional health benefits.

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“…Despite differences in flavonoid content, both fermented and unfermented rooibos tea have high levels of antioxidant activity. Fermented tea resulted in a 6.6% higher antioxidant capacity within human plasma while unfermented tea increased antioxidant capacity by 2.9%, compared to control (Villano, et al, 2010). Antioxidant status was improved in participants who consumed fermented rooibos tea for six weeks, shown by a significant increase in reduced levels of glutathione (Marnewick, et al, 2011).…”

Section: Action As Antioxidantsmentioning

confidence: 95%

Tea and bone health: Findings from human studies, potential mechanisms, and identification of knowledge gaps

Nash

Ward

2015

Critical Reviews in Food Science and Nutrition

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The population of the developed world is aging. With this aging population, strategies for prevention rather than treatment of chronic disease, such as osteoporosis, are essential for preserving quality of life and reducing health care costs. Tea is the second most consumed beverage in the world and is a rich source of flavonoids that may benefit bone health. There is strong evidence from human studies that habitual tea consumption is positively associated with higher BMD at multiple skeletal sites, while the association with fracture risk is less clear. Fracture studies demonstrate a reduction or no difference in fragility fracture with tea consumption. There are key questions that need to be answered in future studies to clarify if higher consumption of tea not only supports a healthy BMD, but also reduces the risk of fragility fracture. And if the latter relationship is shown to exist, studies to elucidate mechanisms can be designed and executed. This review discusses findings from epidemiological studies as well as potential mechanisms by which flavonoids in tea may mediate an effect, and identifies key knowledge gaps in this research area.

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

Cited by 49 publications

References 20 publications

Phenolic content and antioxidant activity of rooibos food ingredient extracts

Phenolic content and antioxidant activity of rooibos food ingredient extracts

Effect of Vitamin D₃ Fortification and Saskatoon Berry Syrup Addition on the Flavor Profile, Acceptability, and Antioxidant Properties of Rooibos Tea (Aspalathus linearis)

Tea and bone health: Findings from human studies, potential mechanisms, and identification of knowledge gaps

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

Cited by 49 publications

References 20 publications

Phenolic content and antioxidant activity of rooibos food ingredient extracts

Phenolic content and antioxidant activity of rooibos food ingredient extracts

Effect of Vitamin D3 Fortification and Saskatoon Berry Syrup Addition on the Flavor Profile, Acceptability, and Antioxidant Properties of Rooibos Tea (Aspalathus linearis)

Tea and bone health: Findings from human studies, potential mechanisms, and identification of knowledge gaps

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Effect of Vitamin D₃ Fortification and Saskatoon Berry Syrup Addition on the Flavor Profile, Acceptability, and Antioxidant Properties of Rooibos Tea (Aspalathus linearis)