Analysis of the bioavailability of tea species

• Main Authors: Maslennikov Pavel, Zorin Mikhail, Seregina Anna
• Format: Article
• Language: English
• Published: EDP Sciences 2021-01-01
• Series: E3S Web of Conferences
• Online Access: https://www.e3s-conferences.org/articles/e3sconf/pdf/2021/67/e3sconf_sdgg2021_02005.pdf

In samples of different tea brands the content of biologically active substances (total water-soluble antioxidants content, ascorbic acid, rutin, polyphenols, anthocyanins) was determined. The water-soluble antioxidant biological availability of the studied tea samples was evaluated. Green Tea with Lemon and Ceylon Baikhovi Black Spiced Tea is characterized by similar levels of antioxidant bioavailability. After the consumption of both beverages, there was a definite increase in the content of antioxidants in saliva of individuals with an initially low content of antioxidants. Amaranth Phytotea antioxidants were characterized by low level of bioavailability. The consumption of this beverage did not change the level of antioxidants in saliva, regardless of their initial content.