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Lignan and isoflavonoid concentrations in tea and coffee
The British Journal of Nutrition
|March 20, 1998
Summary
Tea contains high levels of lignans, potent antioxidants. These compounds may contribute to tea's protective effect against coronary heart disease (CHD).
Area of Science:
- Nutritional Science
- Food Chemistry
- Cardiovascular Health
Background:
- Tea consumption is widespread globally.
- Tea possesses chemopreventive properties, including antimutagenic, anticarcinogenic, and antioxidative effects.
- Flavonoids in tea and other foods are linked to reduced coronary heart disease (CHD) risk.
Purpose of the Study:
- To quantify lignan and isoflavonoid levels in various commercial teas.
- To investigate the potential contribution of lignans to tea's cardioprotective effects.
Main Methods:
- Utilized a novel gas chromatographic-mass spectrometric method.
- Analyzed twenty commercial tea samples (black, green, red) and six coffee samples.
- Examined both unbrewed and brewed tea samples.
Main Results:
- Detected high concentrations of secoisolariciresinol and matairesinol in teas.
- Found relatively low levels of isoflavonoids in the analyzed teas.
- Quantified lignan levels ranging from 5.6-28.9 mg/kg for secoisolariciresinol and 0.56-4.13 mg/kg for matairesinol.
Conclusions:
- Plant lignans are present in significant amounts in various teas.
- Lignan polyphenols, due to their antioxidative properties and presence in plasma, are hypothesized to contribute to the protective effect of tea against CHD.
