ArticleMolecules (Basel, Switzerland)2021
Tea as a Source of Biologically Active Compounds in the Human Diet.
Article in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers, 1 of them a synthesis that pooled it.
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Who cites it
16 citing papers in PubMed, 1 synthesis or guideline pooled it, 46 citations in OpenAlex.
- Coffee and tea consumption and glioma risk: a meta-analysis of cohort studies.Frontiers in nutrition · 2024Pooled it
- Human Health Risk Assessment of Fluoride Intake from Tea and Herbal Infusion (Loose-Leaf and Bagged) Consumption in Brazil.Biological trace element research · 2026Article
- Effect of Buckwheat Husk Addition on Antioxidant Activity, Phenolic Profile, Color, and Sensory Characteristics of Bread.Molecules (Basel, Switzerland) · 2025Article
- Effect of the Addition of Yellow Mealworm (Foods (Basel, Switzerland) · 2024Article
- Functional Properties and Sensory Quality of Kombucha Analogs Based on Herbal Infusions.Antioxidants (Basel, Switzerland) · 2024Article
- Influence of Primary Light Exposure on the Morphophysiological Characteristics and Phenolic Compounds Accumulation of a Tea Callus Culture (International journal of molecular sciences · 2024Article
- Seasonal variations in the phenolic profile, antioxidant activity, and mineral content of south Indian black tea (Camellia sinensis (L.) O. Kuntze).Scientific reports · 2023Article
- Article
- Catechins and Selenium Species-How They React with Each Other.Molecules (Basel, Switzerland) · 2023Article
- Harvest Stage and Brewing Conditions Impact Mineral Content, Phenolic Compounds, and Antioxidant Capacity of Lemon Balm (Melissa officinalis L.) Herbal Tea.Plant foods for human nutrition (Dordrecht, Netherlands) · 2023Article
- Utilising Spent Tea Leaves Powder as Functional Ingredient to Enhance the Quality of Non-Gluten Shortbread Cookies.Foods (Basel, Switzerland) · 2023Article
- Health-Promoting Ingredients in Goat's Milk and Fermented Goat's Milk Drinks.Animals : an open access journal from MDPI · 2023Article
- Does the Type Matter? Verification of Different Tea Types' Potential in the Synthesis of SeNPs.Antioxidants (Basel, Switzerland) · 2022Article
- Mini-Review on the Enzymatic Lipophilization of Phenolics Present in Plant Extracts with the Special Emphasis on Anthocyanins.Antioxidants (Basel, Switzerland) · 2022Review
- Processing, chemical signature and food industry applications ofFood chemistry: X · 2021Article
- Review
Corrections and comments
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
Abstract
Due to the different levels of bioactive compounds in tea reported in the literature, the aim of this study was to determine whether commercially available leaf teas could be an important source of phenolics and selected minerals (copper, manganese, iron, zinc, magnesium, calcium, sodium, potassium) and if the differences in the content of these components between various types of tea are significant. It was found that both the amount of these compounds in tea and the antioxidant activity of tea infusions were largely determined by the origin of tea leaves as well as the processing method, which can modify the content of the studied components up to several hundred-fold. The group of green teas was the best source of phenolic compounds (110.73 mg/100 mL) and magnesium (1885 µg/100 mL) and was also characterised by the highest antioxidant activity (59.02%). This type of tea is a great contributor to the daily intake of the studied components. The average consumption of green tea infusions, assumed to be 3-4 cups (1 L) a day, provides the body with health-promoting polyphenol levels significantly exceeding the recommended daily dose. Moreover, drinking one litre of an unfermented tea infusion provides more than three times the recommended daily intake of manganese. Tea infusions can be a fairly adequate, but only a supplementary, source of potassium, zinc, magnesium, and copper in the diet. Moreover, it could be concluded that the antioxidant activity of all the analysed types of tea infusions results not only from the high content of phenolic compounds and manganese but is also related to the presence of magnesium and potassium.
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Registered trials
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