Effect of Milk and Brewing Method on Black Tea Catechin Bioaccessibility

Burg-Koorevaar, Monique C D van der; Miret, Silvia; Duchateau, Guus

doi:10.1021/jf2015232

Cited by 56 publications

(26 citation statements)

References 45 publications

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“…Non-heme iron when consumed with cereals reduced the absorption of phenolics [107]. Milk may also reduce the absorption of phenolics [108], however other studies have also shown no impairment [109-111]. Flavonol absorption (in particular quercetin and its metabolites) may also be affected by a variety of dietary constituents such as ethanol, fat, and emulsifiers [96], but this observation is based on evidence from in vitro and animal studies and further research in humans is required.…”

Section: Metabolic Disease and Protective Role For Wholegrainsmentioning

confidence: 99%

The potential role of phytochemicals in wholegrain cereals for the prevention of type-2 diabetes

Belobrajdic

Bird

2013

Nutr J

152

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Diets high in wholegrains are associated with a 20-30% reduction in risk of developing type-2 diabetes (T2D), which is attributed to a variety of wholegrain components, notably dietary fibre, vitamins, minerals and phytochemicals. Most phytochemicals function as antioxidants in vitro and have the potential to mitigate oxidative stress and inflammation which are implicated in the pathogenesis of T2D. In this review we compare the content and bioavailability of phytochemicals in wheat, barley, rice, rye and oat varieties and critically evaluate the evidence for wholegrain cereals and cereal fractions increasing plasma phytochemical concentrations and reducing oxidative stress and inflammation in humans. Phytochemical content varies considerably within and among the major cereal varieties. Differences in genetics and agro-climatic conditions explain much of the variation. For a number of the major phytochemicals, such as phenolics and flavanoids, their content in grains may be high but because these compounds are tightly bound to the cell wall matrix, their bioavailability is often limited. Clinical trials show that postprandial plasma phenolic concentrations are increased after consumption of wholegrain wheat or wheat bran however the magnitude of the response is usually modest and transient. Whether this is sufficient to bolster antioxidant defences and translates into improved health outcomes is still uncertain. Increased phytochemical bioavailability may be achieved through bio-processing of grains but the improvements so far are small and have not yet led to changes in clinical or physiological markers associated with reduced risk of T2D. Furthermore, the effect of wholegrain cereals and cereal fractions on biomarkers of oxidative stress or strengthening antioxidant defence in healthy individuals is generally small or nonexistent, whereas biomarkers of systemic inflammation tend to be reduced in people consuming high intakes of wholegrains. Future dietary intervention studies seeking to establish a direct role of phytochemicals in mediating the metabolic health benefits of wholegrains, and their potential for mitigating disease progression, should consider using varieties that deliver the highest possible levels of bioavailable phytochemicals in the context of whole foods and diets. Both postprandial and prolonged responses in systemic phytochemical concentrations and markers of inflammation and oxidative stress should be assessed along with changes related to health outcomes in healthy individuals as well as those with metabolic disease.

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Section: Metabolic Disease and Protective Role For Wholegrainsmentioning

confidence: 99%

The potential role of phytochemicals in wholegrain cereals for the prevention of type-2 diabetes

Belobrajdic

Bird

2013

Nutr J

152

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“…Recently, van der Burg‐Koorevaar et al . () reported that English black tea was infused by the addition of one tea bag (containing 2.6 g of leaves) into 170 mL of freshly boiled tap water and then extracted for 3 min with stirring. The tea bag was squeezed with a spoon.…”

Section: Introductionmentioning

confidence: 97%

The phenolic profiles and antioxidant activity in different types of tea

Yang

Liu

2012

Int J of Food Sci Tech

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Summary Phenolics are suggested to be the major bioactive compounds responsible for the health benefits of tea. Seven types of tea were extracted using boiling water. The extraction kinetics was investigated. To more fully characterise the antioxidant profiles and possible associated health benefits of these tea types, the total water‐soluble solid content, phenolics, flavonoids, and antioxidant and antiproliferative activities were quantified. Green tea leaves (GTL) were found to have the highest phenolic content (128.7 ± 1.7 mg g−1, P < 0.05), followed by teas of decaffeinated green tea bag (dGTB), green tea bag (GTB), black tea bag (BTB), decaffeinated BTB, black tea leaves and oolong tea leaves (OTL). Among the three leaf teas, GT displayed the greatest antioxidant activity (4850.2 ± 60.7 μmol g−1, P < 0.05), followed by black tea (BT) and oolong tea (OT). As for the four bag teas, decaffeinated GT possessed the strongest antioxidant activity (4431.1 ± 335.0 μmol g−1, P < 0.05), followed by GT, BT and decaffeinated BT. The results display that phenolic/flavonoid content well correlated with antioxidant activity. Proliferation of three human cancer cells was significantly inhibited in a dose‐dependent manner after exposure to some tea extracts. This may influence consumers in selecting the type of tea and tea brewing times, exhibiting greater health benefits.

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“…Many studies have reported the effect of milk addition on the bioavailability and bioaccessibility of flavan‐3‐ols from black and green teas. In general these studies have found that the addition of milk to tea had a negligible effect on bioavailability and bioaccessibility of tea flavan‐3‐ols .…”

Section: Examples On the Complexicity Of Bioavailability Of Food Bioamentioning

confidence: 96%

“…Tea is usually consumed during a meal, or accompanied by creamers (dairy or non-dairy) or sugars, and sweeteners are added in tea products such as ready-to-drink beverages. Many studies have reported the effect of milk addition on the bioavailability and bioaccessibility of flavan-3ols from black and green teas.In general these studies have found that the addition of milk to tea had a negligible effect on bioavailability and bioaccessibility of tea flavan-3-ols [122,123].…”

Section: Teamentioning

confidence: 99%

Bioavailability of bioactive food compounds: a challenging journey to bioefficacy

Rein

Renouf

Cruz‐Hernandez

et al. 2013

Brit J Clinical Pharma

655

428

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Bioavailability is a key step in ensuring bioefficacy of bioactive food compounds or oral drugs. Bioavailability is a complex process involving several different stages: liberation, absorption, distribution, metabolism and elimination phases (LADME). Bioactive food compounds, whether derived from various plant or animal sources, need to be bioavailable in order to exert any beneficial effects. Through a better understanding of the digestive fate of bioactive food compounds we can impact the promotion of health and improvement of performance. Many varying factors affect bioavailability, such as bioaccessibility, food matrix effect, transporters, molecular structures and metabolizing enzymes. Bioefficacy may be improved through enhanced bioavailability. Therefore, several technologies have been developed to improve the bioavailability of xenobiotics, including structural modifications, nanotechnology and colloidal systems. Due to the complex nature of food bioactive compounds and also to the different mechanisms of absorption of hydrophilic and lipophilic bioactive compounds, unravelling the bioavailability of food constituents is challenging. Among the food sources discussed during this review, coffee, tea, citrus fruit and fish oil were included as sources of food bioactive compounds (e.g. (poly)phenols and polyunsaturated fatty acids (PUFAs)) since they are examples of important ingredients for the food industry. Although there are many studies reporting on bioavailability and bioefficacy of these bioactive food components, understanding their interactions, metabolism and mechanism of action still requires extensive work. This review focuses on some of the major factors affecting the bioavailability of the aforementioned bioactive food compounds.

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Effect of Milk and Brewing Method on Black Tea Catechin Bioaccessibility

Cited by 56 publications

References 45 publications

The potential role of phytochemicals in wholegrain cereals for the prevention of type-2 diabetes

The potential role of phytochemicals in wholegrain cereals for the prevention of type-2 diabetes

The phenolic profiles and antioxidant activity in different types of tea

Bioavailability of bioactive food compounds: a challenging journey to bioefficacy

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