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Related Experiment Videos

Folacin content of tea.

T S Chen, C K Lui, C H Smith

    Journal of the American Dietetic Association
    |June 1, 1983
    PubMed
    Summary

    This study found significantly higher folacin in tea leaves than previously reported, with green and black teas offering the most. Consuming five servings daily can meet 3-25% of the Recommended Daily Allowance for folacin.

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    Area of Science:

    • Food Science
    • Nutritional Biochemistry

    Background:

    • Folacin (vitamin B9) is crucial for cellular functions.
    • Previous studies underestimated folacin content in tea due to assay limitations.

    Purpose of the Study:

    • To accurately quantify total and free folacin in commercial tea samples.
    • To compare folacin content across different tea types and preparation methods.

    Main Methods:

    • Microbiological assay using Lactobacillus casei (ATCC 7469).
    • Inclusion of ascorbic acid in the assay to stabilize labile folate forms.
    • Analysis of 22 commercial tea samples (5 types, 14 brands).

    Main Results:

    • Significantly higher folacin levels detected compared to prior research.
    • Green and black teas contained 3-4 times more folacin than oolong, herb, or instant teas.
    • Tea bags slightly inhibited folacin extraction, but loose leaf vs. bagged teas showed no significant difference.

    Conclusions:

    • Commercial teas are a notable source of folacin.
    • Brewing methods and tea type impact folacin bioavailability.
    • Regular tea consumption can contribute to meeting daily folacin requirements.

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