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

Epidemiological studies suggest that the consumption of tea flavonoids may be associated with reduced risk of coronary heart disease, stroke and cancer-related deaths. The flavonoids are polyphenols which in vitro exhibit antioxidant properties. Tea flavonoids are known to be rapidly absorbed into t...

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Bibliographic Details
Published in:	International journal of food sciences and nutrition Vol. 51; no. 5; p. 309
Main Author:	Langley-Evans, S C
Format:	Journal Article
Language:	English
Published:	England 2000
Subjects:	Adult Animals Antioxidants - administration & dosage Antioxidants - metabolism Biological Availability Catechin - metabolism Chlorides Coronary Disease - prevention & control Female Ferric Compounds - chemistry Flavonoids - administration & dosage Flavonoids - metabolism Humans Male Middle Aged Milk Neoplasms - prevention & control Oxidation-Reduction Statistics, Nonparametric Tea
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