Bioavailability of catechins from tea: the effect of milk

Article Abstract:

A study was conducted to evaluate the blood concentrations of catechins after tea ingestion and to determine the effect on blood response of adding milk to black tea. Results revealed that ingestion of either green or black tea leads to rapid increase of catechin levels in blood and that the addition of milk to black tea does not influence blood catechin levels for both black tea and black tea with milk. Hence, catechins from green and black tea are quickly absorbed and milk does not have any impact on the bioavailability of tea catechins.

Milk, Catechin

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A single dose of tea with or without milk increases plasma antioxidant activity in humans

Article Abstract:

A new study investigates the antioxidant effect of black and green tea consumption, with and without milk, in humans. The study asked 21 healthy volunteers to consume a single dose of black or green tea or water, with and without milk. Blood samples were taken and plasma was analysed for antioxidant activity. The study shows that black tea drinking caused a significant increase in plasma antioxidant activity, with green tea producing a larger increase. Addition of milk to the brews did not affect the results.

Health aspects, Research, Flavonoids

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Antioxidant fortified margarine increases the antioxidant status

Article Abstract:

The effects of consuming an antioxidant fortified margarine on the body's antioxidant status and on parameters of oxidant damage to lipids are studied. The fortified margarine includes a combination vitamin E, vitamin C, alpha- and beta-carotene. Results show that consumption of the fortified margarine increased the plasma and low-density lipoprotein levels of the supplied antioxidants.

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