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
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.
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).
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