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International Journal of Food Sciences and Nutrition Volume 51, 2000 - Issue 5
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Research Article

Consumption of black tea elicits an increase in plasma antioxidant potential in humans

Simon C. Langley-Evans University College Northampton
Pages 309-315 | Published online: 06 Jul 2009

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Seda Yildirim-Elikoglu & Yasar Kemal Erdem. (2018) Interactions between milk proteins and polyphenols: Binding mechanisms, related changes, and the future trends in the dairy industry. Food Reviews International 34:7, pages 665-697.
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Ali Rashidinejad, E. John Birch, Dongxiao Sun-Waterhouse & David W. Everett. (2017) Addition of milk to tea infusions: Helpful or harmful? Evidence from in vitro and in vivo studies on antioxidant properties. Critical Reviews in Food Science and Nutrition 57:15, pages 3188-3196.
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Ali Rashidinejad, E. John Birch & David W. Everett. (2016) The behaviour of green tea catechins in a full-fat milk system under conditions mimicking the cheesemaking process. International Journal of Food Sciences and Nutrition 67:6, pages 624-631.
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M.S. Butt, A. Imran, M.K. Sharif, Rabia Shabir Ahmad, Hang Xiao, M. Imran & H.A. Rsool. (2014) Black Tea Polyphenols: A Mechanistic Treatise. Critical Reviews in Food Science and Nutrition 54:8, pages 1002-1011.
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QuanV. Vuong. (2014) Epidemiological Evidence Linking Tea Consumption to Human Health: A Review. Critical Reviews in Food Science and Nutrition 54:4, pages 523-536.
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Iris F. F. Benzie & Sissi Wachtel-Galor. (2012) Increasing the antioxidant content of food: a personal view on whether this is possible or desirable. International Journal of Food Sciences and Nutrition 63:sup1, pages 62-70.
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M.S. Fernandez-Panchon, D. Villano, A.M. Troncoso & M.C. Garcia-Parrilla. (2008) Antioxidant Activity of Phenolic Compounds: From In Vitro Results to In Vivo Evidence. Critical Reviews in Food Science and Nutrition 48:7, pages 649-671.
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Mauro Serafini, Debora Villano, Giovanni Spera & Nicoletta Pellegrini. (2006) Redox Molecules and Cancer Prevention: The Importance of Understanding the Role of the Antioxidant Network. Nutrition and Cancer 56:2, pages 232-240.
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Carmen Cabrera, Reyes Artacho & Rafael Giménez. (2006) Beneficial Effects of Green Tea—A Review. Journal of the American College of Nutrition 25:2, pages 79-99.
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Mauro Serafini & Daniele Del Rio. (2004) Understanding the association between dietary antioxidants, redox status and disease: is the Total Antioxidant Capacity the right tool?. Redox Report 9:3, pages 145-152.
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G. Önning, A. Berggren, M. Drevelius, B. Jeppsson, A.-m. Lindberg & M.-l. Johansson Hagslätt. (2003) Influence of a drink containing different antioxidants and Lactobacillus plantarum 299v on plasma total antioxidant capacity, selenium status and faecal microbial flora. International Journal of Food Sciences and Nutrition 54:4, pages 281-289.
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Diane L. McKay & Jeffrey B. Blumberg. (2002) The Role of Tea in Human Health: An Update. Journal of the American College of Nutrition 21:1, pages 1-13.
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Articles from other publishers (64)

Antonella Di Sotto, Marco Gullì, Ester Percaccio, Annabella Vitalone, Gabriela Mazzanti & Silvia Di Giacomo. (2022) Efficacy and Safety of Oral Green Tea Preparations in Skin Ailments: A Systematic Review of Clinical Studies. Nutrients 14:15, pages 3149.
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Yongzhong Wu, Yikuan Lu & Guie Xie. (2022) Bubble tea consumption and its association with mental health symptoms: An observational cross-sectional study on Chinese young adults. Journal of Affective Disorders 299, pages 620-627.
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Mustafa BOĞA, Filiz KOCADAYIOĞULLARI & Müge ERKAN CAN. (2022) Flavonoid ve Saponinlerin Ruminant Hayvan Beslemede KullanımıUse of Flavonoids and Saponins in Ruminant Animal Nutrition. Black Sea Journal of Engineering and Science 5:1, pages 34-41.
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Paulina Górska, Ilona Górna & Juliusz Przysławski. (2020) Mediterranean diet and oxidative stress. Nutrition & Food Science 51:4, pages 677-689.
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Chinyerum S. Opuwari & Thomas K. Monsees. (2020) In vivo effects of black tea on the male rat reproductive system and functions of the kidney and liver. Andrologia 52:4.
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Tugba Oksuz, Zeynep Tacer-Caba, Dilara Nilufer-Erdil & Dilek Boyacioglu. (2019) Changes in bioavailability of sour cherry (Prunus cerasus L.) phenolics and anthocyanins when consumed with dairy food matrices. Journal of Food Science and Technology 56:9, pages 4177-4188.
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Hua Zhang, Ruili Qi & Yoshinori Mine. (2019) The impact of oolong and black tea polyphenols on human health. Food Bioscience 29, pages 55-61.
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Camila Sampaio Cutrim & Marco Antonio Sloboda Cortez. (2018) A review on polyphenols: Classification, beneficial effects and their application in dairy products. International Journal of Dairy Technology 71:3, pages 564-578.
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Warnakulasuriya M.A.D.B. Fernando, Geeshani Somaratne, Kathryn G. Goozee, Shehan Williams, Harjinder Singh & Ralph N. Martins. (2017) Diabetes and Alzheimer’s Disease: Can Tea Phytochemicals Play a Role in Prevention?. Journal of Alzheimer's Disease 59:2, pages 481-501.
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Asım Orem, Cesarettin Alasalvar, Birgül Vanizor Kural, Serap Yaman, Cihan Orem, Ayse Karadag, Ebru Pelvan & Jerzy Zawistowski. (2017) Cardio-protective effects of phytosterol-enriched functional black tea in mild hypercholesterolemia subjects. Journal of Functional Foods 31, pages 311-319.
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Declan T. Waugh, Michael Godfrey, Hardy Limeback & William Potter. (2017) Black Tea Source, Production, and Consumption: Assessment of Health Risks of Fluoride Intake in New Zealand. Journal of Environmental and Public Health 2017, pages 1-27.
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Kaïs Hussain Al-Gubory. 2017. Nutritional Antioxidant Therapies: Treatments and Perspectives. Nutritional Antioxidant Therapies: Treatments and Perspectives 159 188 .
Ali Rashidinejad, E. John Birch & David W. Everett. (2016) Interactions between milk fat globules and green tea catechins. Food Chemistry 199, pages 347-355.
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Natália Martins, Lillian Barros & Isabel C.F.R. Ferreira. (2016) In vivo antioxidant activity of phenolic compounds: Facts and gaps. Trends in Food Science & Technology 48, pages 1-12.
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Hui-Fang Chiu, Tung-Yi Lin, You-Cheng Shen, Kamesh Venkatakrishnan & Chin-Kun Wang. (2016) Improvement of green tea polyphenol with milk on skin with respect to antioxidation in healthy adults: a double-blind placebo-controlled randomized crossover clinical trial. Food & Function 7:2, pages 893-901.
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Simon Langley‐Evans. 2015. Nutrition, health and disease. Nutrition, health and disease 219 267 .
G K Ziyatdinova & H C Budnikov. (2015) Natural phenolic antioxidants in bioanalytical chemistry: state of the art and prospects of development. Russian Chemical Reviews 84:2, pages 194-224.
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Hafizenur Sengul, Ece Surek & Dilara Nilufer-Erdil. (2014) Investigating the effects of food matrix and food components on bioaccessibility of pomegranate (Punica granatum) phenolics and anthocyanins using an in-vitro gastrointestinal digestion model. Food Research International 62, pages 1069-1079.
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Hao Zhang, Dandan Yu, Jing Sun, Xianting Liu, Lu Jiang, Huiyuan Guo & Fazheng Ren. (2013) Interaction of plant phenols with food macronutrients: characterisation and nutritional–physiological consequences. Nutrition Research Reviews 27:1, pages 1-15.
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S. Haratifar, K.A. Meckling & M. Corredig. (2014) Antiproliferative activity of tea catechins associated with casein micelles, using HT29 colon cancer cells. Journal of Dairy Science 97:2, pages 672-678.
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Michael N Clifford, Justin JJ van der Hooft & Alan Crozier. (2013) Human studies on the absorption, distribution, metabolism, and excretion of tea polyphenols. The American Journal of Clinical Nutrition 98:6, pages 1619S-1630S.
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Jianhui Ye, Fangyuan Fan, Xinqing Xu & Yuerong Liang. (2013) Interactions of black and green tea polyphenols with whole milk. Food Research International 53:1, pages 449-455.
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Hao Zhang, Lu Jiang, Huiyuan Guo, Jing Sun, Xianting Liu, Ruihai Liu, Qingbo Ding & Fazheng Ren. (2013) The inhibitory effect of milk on the absorption of dietary phenolic acids and the change in human plasma antioxidant capacity through a mechanism involving both milk proteins and fats. Molecular Nutrition & Food Research 57:7, pages 1228-1236.
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