Effects of Tea Fermentation on Antioxidant Properties
Author Information
Author(s): Xu Yang, Zhao Hang, Zhang Min, Li Chun-Jie, Lin Xue-Zhen, Sheng Jun, Shi Wei
Primary Institution: Key Laboratory for Molecular Enzymology and Engineering of the Ministry of Education, College of Life Science, Jilin University
Hypothesis
The study aims to explore the varied abilities of reactive oxygen species (ROS) and nitric oxide (NO) scavenging during the fermentation of tea.
Conclusion
The fermentation process alters the antioxidant properties and NO scavenging abilities of tea, with post-fermented pu-erh tea showing the best effect on inhibiting NO production.
Supporting Evidence
- Green tea showed the best ability to scavenge ROS, while pu-erh tea was most effective at inhibiting NO production.
- The antioxidant activity of tea extracts decreased with fermentation.
- Catechins were found to be more effective than theabrownins in scavenging ROS.
Takeaway
This study shows that different types of tea can help fight bad stuff in our bodies, but how well they do this changes when the tea is fermented.
Methodology
In vitro experiments were conducted to assess the scavenging abilities of ROS and NO using different tea extracts and their components on Raw 264.7 cells.
Limitations
The study primarily focuses on in vitro experiments, which may not fully represent in vivo effects.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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