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Titre du document / Document title

Characterization of the antioxidant functions of flavonoids and proanthocyanidins in Mauritian black teas

Auteur(s) / Author(s)

LUXIMON-RAMMA Amitabye (1) ; BAHORUN Theeshan (1) ; CROZIER Alan (2) ; ZBARSKY Virginia (3) ; DATLA Krishna P. (3) ; DEXTER David T. (3) ; ARUOMA Okezie I. (4 5) ;

Affiliation(s) du ou des auteurs / Author(s) Affiliation(s)

(1) Department of Biosciences, Faculty of Sciences, University of Mauritius, Réduit, MAURICE
(2) Plant Products and Human Nutrition Group, Graham Kerr Building, Division of Biochemistry and Molecular Biology, Institute of Biomedical and Life Sciences, University of Glasgow, Glasgow G12 8QQ, ROYAUME-UNI
(3) Department of Cell and Molecular Neuroscience, Division of Neuroscience and Psychological Medicine, Imperial College London, Charing Cross Hospital Campus, Fulham Palace Road, London W6 8RF, ROYAUME-UNI
(4) The Food Research Centre, Department of Applied Science, London South Bank University, 103 Borough Road, London SE1 OAA, ROYAUME-UNI
(5) Department of Veterinary Public Health, College of Veterinary Medicine, Seoul National University, San 56-1, Shillim-Dong, Kwanak-gu, Seoul 151-742, COREE, REPUBLIQUE DE

Résumé / Abstract

Tea drinking is associated with an improved antioxidant status in vivo which may contribute to the lowering of the risk of certain types of cancer, coronary heart disease and stroke. The polyphenolic bioactive composition and the antioxidant properties of Mauritian commercial black and fresh tea leaves were evaluated. Hot water infusates contained high levels of total phenols, total proanthocyanidins and total flavonoids. The concentrations of individual compounds, (+)-catechin, (-)-epicatechin, (-)-epicatechin 3-gallate, epigallocatechin, (-)-epigallocatechin 3-gallate, gallic acid, and procyanidin dimers Bl and B2 were high. The ferric reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC) assays were used to assess the antioxidant potential of tea infusates with the following order of potency: Ouvagalia tea > Buccaneer's choice > Black Label > Red Label > Extra > Corson > Chartreuse > La Flora > 3-Pavillons. Linear regression analyses indicated high correlation coefficient with total proanthocyanidin (TEAC r = 0.96 and FRAP r = 0.95) and total phenol contents (TEAC r = 0.90 and FRAP r = 0.92) in infusates. Catechins and gallic acid significantly contributed to the overall antioxidant capacity of black tea extracts. In general, the fresh tea leaves had high levels of total phenols, total flavonoids, total proanthocyanidin and exhibited greater antioxidant potentials when compared with black teas. Thus Mauritian black teas and fresh tea leaves can be rich sources of polyphenolic compounds and antioxidants, which may be highly relevant to the maintenance of normal health and disease management, an observation that has led to the commencement of a clinical trial study to assess cardiovascular health in Mauritius.

Revue / Journal Title

Food research international    ISSN  0963-9969 

Source / Source

2005, vol. 38, no4, pp. 357-367 [11 page(s) (article)] (1 p.1/4)

Langue / Language

Anglais

Editeur / Publisher

Elsevier, Kidlington, ROYAUME-UNI  (1992) (Revue)

Mots-clés anglais / English Keywords

Polyphenol

;

Disease

;

Malignant tumor

;

Coronary heart disease

;

Catechin

;

Flavanol

;

Plant leaf

;

Plant part

;

Black tea

;

Proanthocyanidin

;

Flavonoid

;

Antioxidant

;

Characterization

;

Mots-clés français / French Keywords

Polyphénol

;

Maladie

;

Tumeur maligne

;

Cardiopathie coronaire

;

Catéchine

;

Flavanol

;

Feuille végétal

;

Partie de plantes

;

Thé noir

;

Proanthocyanidine

;

Flavonoïde

;

Antioxydant

;

Caractérisation

;

Mots-clés espagnols / Spanish Keywords

Polifenol

;

Enfermedad

;

Tumor maligno

;

Cardiopatía coronaria

;

Catequina

;

Flavanol

;

Hoja vegetal

;

Parte planta

;

Té negro

;

Proantocianidina

;

Flavonoide

;

Antioxidante

;

Caracterización

;

Mots-clés d'auteur / Author Keywords

Black teas

;

Tea leaves

;

Flavonoids

;

Proanthocyanidins

;

Catechins

;

Dietary antioxidants

;

Coronary heart disease

;

Cancer

;

Parkinson's disease

;

Alzheimer's disease

;

TEAC and FRAP

;

Localisation / Location

INIST-CNRS, Cote INIST : 15518, 35400012564184.0020

Nº notice refdoc (ud4) : 16654477



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