Comparison of the effects of black and green tea on in vitro lipoprotein oxidation in human serum

✍ Scribed by Jonathan M Hodgson; Julie M Proudfoot; Kevin D Croft; Ian B Puddey; Trevor A Mori; Lawrence J Beilin

• Publisher: John Wiley and Sons
• Year: 1999
• Tongue: English
• Weight: 166 KB
• Volume: 79
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/(sici)1097-0010(19990315)79:4<561::aid-jsfa218>3.0.co;2-x

✦ Synopsis

Lipoprotein oxidation is a process thought to be involved in atherogenesis. Dietary antioxidants that prevent or inhibit oxidative damage to lipoproteins may help to prevent atherosclerosis. Both black and green teas can be major dietary sources of ýavonoids and other phenolics with antioxidant activity. Results of previous studies suggest that green tea may have a greater antioxidant potential than black tea. The aim of this study was to assess and compare the eþ ects of black and green tea on in vitro lipoprotein oxidation. The tea extracts were prepared using a method similar to that used to prepare infusions of tea for drinking. Antioxidant activities of seven black teas and four green teas were assessed using an in vitro assay that measures Cu2'-induced oxidation of lipoproteins in human serum. All tea extracts inhibited in vitro lipoprotein oxidation in human serum to a similar extent. No signiücant diþ erence in antioxidant activity was found between black and green tea. Caffeine prepared to a comparable concentration to that found in tea had no eþ ect on lipoprotein oxidation. Further studies are required to determine the importance of these ündings in relation to possible protective eþ ects of black and green tea consumption against atherogenesis and cardiovascular disease.