NUTRACEUTICAL ACTIVITY OF OOLONG TEA

 

Aside from the delicate flavour, it is chiefly the plant’s antioxidant properties which make oolong tea extract such an attractive food and beverage ingredient.

 

 

 

Tea, the most popular beverage after water throughout the world, has attracted much interest because of reported health benefits since antiquity. These benefits have recently been associated with the antioxidant content of tea.

Wiseman et Al, 1997; Rene du Toit et Al., Toxicology May 2001 (166)

 

 

‘Results indicate that ingested catechins are absorbed and can have biological effects…these compounds possess the ability to prevent oxygen radical formation, via inhibiting activity of enzymes participating in their generation.’

E. Skrzydlewska, Medical Academy of Bialostok, Poland (Bti, Oct 2001)

 

 

A month-long experiment by a Japanese doctor showed that oolong tea reduces fat and rejuvenates internal organs, because it contains a large amount of polyphenols. “I never expected to get the results I wanted from this experiment in such a short period of time”.

Masatoshi Nakano, Aichi Medical University Institute  

 

 

After 1 month of treatment (3 equal servings a day) 63% of the patients showed marked to moderate improvement of their condition (recalcitrant Atopic Dermatitis). The beneficial effect was first noticed after 1 or 2 weeks treatment. A good response to treatment was still observed in 54% of the patients after 6 months.

Masami Uehara, MD et Al., Arch. Dermatol Jan 2001, 137(1):42-3

 

 

‘Extensive laboratory research show that polyphenolic antioxidants in tea’ –such as catechins- ‘are a lot superior to the other antioxidants present in other edible products’

Kunal Bose

 

 

Tea catechins have some beneficial effects on human health, such as suppression of high blood pressure, reduction of blood glucose, suppression of cholesterol and fat increase.

Y.Kuroda et Al, Mutation Research 436 (1999) 69-97

 

 

Expressed as micromol of antioxidant power/g of dried tea leaves, values ranged as 132-654 micromol/g for black ("fermented") teas, 233-532 micromol/g for oolong ("semifermented") teas. One cup of tea of usual strength (1-2%), therefore, can provide the same potential for improving antioxidant status as around 150 mg of pure ascorbic acid (vitamin C).

J Agric Food Chem 1999 Feb, 47(2):633-6

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