Format

Send to

Choose Destination
J Agric Food Chem. 2019 May 15;67(19):5394-5404. doi: 10.1021/acs.jafc.8b05010. Epub 2018 Oct 19.

Tea Is a Significant Dietary Source of Ellagitannins and Ellagic Acid.

Author information

1
Research Group on Quality, Safety, and Bioactivity of Plant Foods, Center for Applied Soil Science and Biology of the Segura (CEBAS) , Spanish National Research Council (CSIC) , Post Office Box 164, Espinardo, 30100 Murcia , Spain.
2
School of Agriculture and Biology , Shanghai Jiao Tong University , Shanghai 200240 , People's Republic of China.

Abstract

The ellagitannin composition and the total content of ellagitannins in different types of tea were studied by high-performance liquid chromatography/ion-trap mass spectrometry. Strictinin and seven other isomers, tellimagrandin I, and ellagic acid were identified from tea infusions. The ellagitannin content in tea infusions was determined after acid hydrolysis and ranged from 0.15 to 4.46 mg of ellagic acid equivalent/g of tea in the infusions. The intake of ellagic acid after drinking a cup of tea brewed with 4 g of tea could range between 0.59 and 17.89 mg. These results indicate that tea can be a significant contributor to the dietary intake of ellagitannins. Urolithins, the gut microbiota metabolites produced in vivo from ellagic acid and ellagitannins, were detected in human urine after dietary tea beverage intake. Urolithin metabotypes A, B, and 0 were identified in volunteers after tea intake. These results suggest that the daily intake of ellagitannins from tea can have a role in tea health effects.

KEYWORDS:

ellagic acid; ellagitannins; strictinin; tea; tellimagrandin I; urolithins

PMID:
30339026
DOI:
10.1021/acs.jafc.8b05010
[Indexed for MEDLINE]

Supplemental Content

Full text links

Icon for American Chemical Society
Loading ...
Support Center