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J Agric Food Chem. 2007 Jun 13;55(12):4889-94. Epub 2007 May 10.

Effects of infusion time and addition of milk on content and absorption of polyphenols from black tea.

Author information

1
Rowett Research Institute, Aberdeen AB21 9SB, Scotland, U.K. J.Kyle@abdn.ac.uk

Abstract

Epidemiological studies assessing the health benefits of drinking black tea are equivocal. Such disparity may reflect an inability of semiquantitative assessment to consider how infusion time and addition of milk affect the bioavailability of potentially beneficial antioxidant polyphenols. Six brands of tea demonstrated similar increases in antioxidant capacity and total phenolic and catechin contents with increasing infusion time. These results were unaffected by the addition of milk. Consumption of black tea (400 mL) was associated with significant increases in plasma antioxidant capacity (10%) and concentrations of total phenols (20%), catechins (32%), and the flavonols quercetin (39%) and kaempferol (45%) (all p < 0.01) within 80 min. This was unaffected by adding milk. Infusion time may therefore be a more important determinant in the absorption of polyphenols from black tea. Observational studies assessing the health benefits of tea consumption require recording of brewing methods as well as frequency of consumption.

PMID:
17489604
DOI:
10.1021/jf070351y
[Indexed for MEDLINE]

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