Asset Details
Do you wish to reserve the book?
Bioavailability of catechins from tea: the effect of milk
Hey, we have placed the reservation for you!
By the way, why not check out events that you can attend while you pick your title.
Oops! Something went wrong.
Looks like we were not able to place the reservation. Kindly try again later.
Are you sure you want to remove the book from the shelf?
Bioavailability of catechins from tea: the effect of milk
Do you wish to request the book?
Bioavailability of catechins from tea: the effect of milk
Please be aware that the book you have requested cannot be checked out. If you would like to checkout this book, you can reserve another copy
We have requested the book for you!
Your request is successful and it will be processed during the Library working hours. Please check the status of your request in My Requests.
Oops! Something went wrong.
Looks like we were not able to place your request. Kindly try again later.
Journal Article
Bioavailability of catechins from tea: the effect of milk
1998
Overview
To assess the blood concentration of catechins following green or black tea ingestion and the effect of addition of milk to black tea.
Twelve volunteers received a single dose of green tea, black tea and black tea with milk in a randomized cross-over design with one-week intervals. Blood samples were drawn before and up to eight hours after tea consumption.
The study was performed at the Unilever Research Vlaardingen in The Netherlands.
Twelve healthy adult volunteers (7 females, 5 males) participated in the study. They were recruited among employees of Unilever Research Vlaardingen.
Green tea, black tea and black tea with semi-skimmed milk (3 g tea solids each).
Consumption of green tea (0.9 g total catechins) or black tea (0.3 g total catechins) resulted in a rapid increase of catechin levels in blood with an average maximum change from baseline (CVM) of 0.46 micromol/l (13%) after ingestion of green tea and 0.10 micromol/l (13%) in case of black tea. These maximum changes were reached after (mean (s.e.m.)) t=2.3 h (0.2) and t=2.2 h (0.2) for green and black tea respectively. Blood levels rapidly declined with an elimination rate (mean (CVM)) of t1/2=4.8 h (5%) for green tea and t1/2=6.9 h (8%) for black tea. Addition of milk to black tea (100 ml in 600 ml) did not significantly affect the blood catechin levels (areas under the curves (mean (CVM) of 0.53 h. micromol/l (11%) vs 0.60 h. micromol/l (9%) for black tea and black tea with milk respectively.
Catechins from green tea and black tea are rapidly absorbed and milk does not impair the bioavailability of tea catechins.
Publisher
Nature Publishing,Nature Publishing Group
