Antioxidant properties of tropical and temperate herbal teas

Autor:	Kok Leong Chong, Yau Yan Lim, Siu Kuin Wong, Eric Wei Chiang Chan, Joash Ban Lee Tan
Rok vydání:	2010
Předmět:	Antioxidant biology Traditional medicine Chemistry medicine.medical_treatment food and beverages Food composition data biology.organism_classification Ascorbic acid complex mixtures Herbal tea Lemon myrtle medicine Temperate climate Camellia sinensis Theaceae Food Science
Zdroj:	Journal of Food Composition and Analysis. 23:185-189
ISSN:	0889-1575
Popis:	Antioxidant properties (AOP) of thirteen tropical and five temperate herbal teas were screened. Comparisons were made with green, oolong and black teas of Camellia sinensis. The AOP studied were total phenolic content, radical-scavenging activity, ferric-reducing power and ferrous ion-chelating (FIC) ability. Tropical herbal teas were more diverse in types and more variable in AOP values than temperate herbal teas. Herbal teas generally had lower antioxidant values than teas of C. sinensis. Exceptions were lemon myrtle, guava and oregano teas with AOP comparable to black teas. FIC ability of mint and peppermint teas was significantly stronger than all C. sinensis teas.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::630f93fedc3c1a073867315afda97765 https://doi.org/10.1016/j.jfca.2009.10.002 Zobrazit plný text záznamu Full Text from ScienceDirect