Phytochemical properties of black tea (Camellia sinensis) and rooibos tea (Aspalathus linearis); and their modulatory effects on key hyperglycaemic processes and oxidative stress

The comparative phytochemicals, antioxidative and antidiabetic activities of Camellia sinensis (black tea) and Aspalathus linearis (rooibos tea) were studied in vitro and ex vivo. Concentrated infusions of the teas showed significant free radical scavenging activities in vitro. They significantly in...

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Veröffentlicht in:	Journal of food science and technology 2020-12, Vol.57 (12), p.4345-4354
Hauptverfasser:	Xiao, Xin, Erukainure, Ochuko L., Sanni, Olakunle, Koorbanally, Neil A., Islam, Md. Shahidul
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidants Aspalathus linearis Black tea Caffeine Camellia sinensis Catalase Chemistry Chemistry and Materials Science Chemistry/Food Science Diabetes mellitus Enzymatic activity Food Science Free radicals Functional foods & nutraceuticals Glucose Glutathione Malondialdehyde Metabolic disorders Muscles Nutrition Original Original Article Oxidative stress Phloroglucinol Phytochemicals Quinolinic acid Scavenging Superoxide dismutase Tea Umbelliferone Vanillic acid α-Amylase
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