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

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

Research output: Contribution to journalArticlepeer-review

40 Citations (Scopus)

Abstract

The aim of the study was to assess the effect of drinking rooibos tea (Aspalathus linearis) on total antioxidant capacity (TAC), lipid triacylglycerols, cholesterol and glycaemia plasma levels in humans. In vitro, unfermented rooibos tea displayed a 28% higher value of TRAP than did the fermented beverage. An acute intervention study, cross-over design, was performed, with 15 healthy volunteers who consumed 500. ml of either water, unfermented or fermented rooibos teas. Plasma antioxidant capacity increased significantly with both teas, reaching a peak at 1. h post-consumption (+6.6%, p<0.05 fermented tea; +2.9%, p<0.01 unfermented tea). No changes in triacylglycerols, cholesterol or uric acid were observed with any of the treatments. A transitory increase in glycaemia at 30. min was linked to glucose upload. The data show that rooibos teas represent a source of dietary antioxidants in humans.

Original languageEnglish
Pages (from-to)679-683
Number of pages5
JournalFood Chemistry
Volume123
Issue number3
DOIs
Publication statusPublished - Dec 2010

Keywords

  • Human
  • Oxidative stress
  • Rooibos tea
  • Total antioxidant capacity

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