![]() ( 2013) used a questionnaire to assess consumers’ taste preferences, consumption, drinking behaviour and beliefs regarding Brazilian mate tea. Their findings showed that the total phenolic content and the TAC of the tea samples with added honey were higher than those without.Ĭonsumer tea drinking profile, behaviour and preferencesĭe Godoy et al. ( 2015) evaluated the effect of the addition of honey on the antioxidant properties of different herbal teas. It is therefore not expected that these flavourants, on addition, would have an influence on the antioxidant properties of teas. Phillips, Carlsen and Blomhoff ( 2009) reported that refined sugars, such as white and brown granulated sugar, have minimal antioxidant activity. ( 2003) confirmed that milk addition to tea does not reduce the bioavailability of the antioxidants present in the tea. ( 2004) additionally confirmed that consumers do not infuse their teabags for long enough for a more complete compound withdrawal.Ĭonsumers usually add a sweetener like sugar or honey and/or milk to traditional fermented rooibos herbal tea. The flavonoid content of the prepared tea was found to be higher if the steeping time is 4 min or longer, as opposed to shorter steeping times (2 min). ( 2004) determined the influence of preparation techniques on the contents of black tea and reported that it influenced the flavonol content. ( 2008) furthermore identified low levels of isovitexin, orientin and iso-orientin in powdered rooibos extract produced from rooibos waste materials. ( 2005) indicated that the flavonoid extraction rate of green tea in powder form was found to be faster than that of green tea leaves. ![]() Ryan and Petit ( 2010) indicated that tea infused using tea leaves delivered a higher TAC compared to tea infusions prepared from teabags. The form of the tea, along with its weight, are important factors that determine the flavonoid content of steeped tea (Peterson et al. ( 2000) and Joubert and Schulz ( 2006), through their research, confirmed that fermentation decreases the rooibos flavonoid and total polyphenol content. The level of aspalathin, which is one of the main flavonoids in rooibos (Joubert & Schulz 2006), was found to be 50 times higher in unfermented rooibos than in fermented rooibos and the TAC of the unfermented infusion double that of the fermented infusion. Bramati, Aquilano and Pietta ( 2003) quantified the major flavonoids in unfermented rooibos herbal tea. ( 2010) reported the lipid profile modulation and oxidative stress reduction properties of an acute dose of rooibos (500 mL) in healthy humans.Įffects of type, form, preparation method and household flavourings as variables on the total phenolic content and the total antioxidant capacity of rooibos herbal teaĪs limited information could be established regarding the above, the effects of these preparation aspects on tea are in the main presented. The study was the first to report the influence rooibos has on the oxidative stress status and the lipid profile of adults at risk for the onset of CVD, which were found to be improved by the daily consumption of six cups of rooibos for 6 weeks. ( 2011) evaluated the effect of rooibos on biochemical and oxidative stress parameters in adults at risk for CVD. ![]() In this regard, much support has been gained for its cardioprotective effects. Human intervention trials are particularly important to affirm the health-promoting effects of rooibos herbal tea consumption. 2011) effects that are of particular importance, as cancer and cardiovascular disease (CVD) are major non-communicable diseases of concern among all population groups in South Africa (SA) (Mayosi et al. 2011) and cardioprotective (Marnewick et al. 2011), it is its antimutagenic, anticarcinogenic (Sissing et al. Though experimental research is accumulating to support the anecdotal health-promoting effects of rooibos herbal tea (Marnewick et al. The unique phenolic content of rooibos herbal tea, which, along with other attributes, acts as a potent antioxidant, may be the link to its health-promoting effects (Marnewick, Gelderblom & Joubert 2000). Currently, it is its antioxidant capacity, as well as its flavour, that enjoys attention (Joubert et al. The fact that rooibos herbal tea is free of caffeine and has a low tannin level in relation to Camellia sinensis tea variations had in the past conveyed its ‘health message’ to consumers. ![]() Rooibos herbal tea and its health-promoting effects
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