Catalogo Articoli (Spogli Riviste)

OPAC HELP

Titolo:
Comparison of the antioxidant content of fruits, vegetables and teas measured as vitamin C equivalents
Autore:
du Toit, R; Volsteedt, Y; Apostolides, Z;
Indirizzi:
Univ Pretoria, Dept Biochem, ZA-0002 Pretoria, South Africa Univ PretoriaPretoria South Africa ZA-0002 -0002 Pretoria, South Africa
Titolo Testata:
TOXICOLOGY
fascicolo: 1-2, volume: 166, anno: 2001,
pagine: 63 - 69
SICI:
0300-483X(20010914)166:1-2<63:COTACO>2.0.ZU;2-W
Fonte:
ISI
Lingua:
ENG
Soggetto:
RADICAL-SCAVENGING ACTIVITY; CORONARY HEART-DISEASE; FLAVONOIDS; CANCER; ATHEROSCLEROSIS; CAPACITY; RISK;
Keywords:
food-guide pyramid; fruits and vegetables; tea; antioxidants; radical-scavenging capacity; 2,2-diphenyl-1-picrylhydrazyl; epigallocatechin gallate;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Life Sciences
Citazioni:
24
Recensione:
Indirizzi per estratti:
Indirizzo: Apostolides, Z Univ Pretoria, Dept Biochem, ZA-0002 Pretoria, South AfricaUniv Pretoria Pretoria South Africa ZA-0002 South Africa
Citazione:
R. du Toit et al., "Comparison of the antioxidant content of fruits, vegetables and teas measured as vitamin C equivalents", TOXICOLOGY, 166(1-2), 2001, pp. 63-69

Abstract

Most of the health benefits of black, green and oolong teas made from Camellia sinensis are attributed to their antioxidant content. Many plants and spices have been used to make infusions that are erroneously referred to as'teas'. The term 'rich in antioxidants' is often used to describe such infusions, often without scientific support, We have used the DPPH method to quantify the total radical scavenging capacity (RSC) of a wide range of 'teas', fruits and vegetables. The results are presented as vitamin C equivalents. These results are compared to the RSC of the recommended portions of fruits and vegetables in the food guide pyramid for a healthy and balanced diet. The EC50 results show that there are no statistically significant differences in the RSC of black, green and oolong teas. However, the RSC of 'teas' made from other species of plants are significantly lower. Our results show that one or two cups of tea would provide a similar amount of RSC as five potions of fruits and vegetables or 400 mg vitamin C equivalents. This Would be comparable to two capsules (200 mg) of vitamin C. Caution is advised in extrapolating these in vitro results to humans due to bioavailability. (C) 2001 Elsevier Science Ireland Ltd. All rights reserved.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 09/07/20 alle ore 20:39:00