Journal of Jiroft University of Medical Sciences

Introduction: In recent years, there has been a growing interest in using food for prevention of disease. Tea is the natural source of caffeine, theophylline, theanine, ascorbate, and antioxidants. The objective of this study was to assess the antioxidant capacity, anti-inflammatory effects and flavonoids of Iranian tea from Rudsar and imported black tea in comparison with green tea.
Methods: In this cross-sectional study, three samples of each type of tea were randomly collected from chain stores and Tehran Central Market. Then, in order to assess the antioxidant capacity of different sorts of tea, copper ion resuscitation was assessed with the presence of copper reagent and its light absorption was evaluated at 450 nm. The anti-inflammatory capacity of the combinations under this study were evaluated with inhibition albumin serum denaturation at 660 nm. Finally, total flavonoids were measured via aluminum chloride colorimetric method. One-way ANOVA test was also used to compare them.
Results: The antioxidant capacity and total flavonoids of Iranian tea were 0.231±0.03 and 0.0242±0.0005, respectively. The anti-inflammatory activity of green tea was 0.01± 0.001. This amount was more than that of Iranian black tea (P=0.045) and more than that of imported black tea (P=0.027). The level of flavonoids contents of Iranian black tea was significantly different from imported black tea (P=0.045) and green tea (P=0.038).
Conclusion: In this study, the nutrition value of Iranian tea was compared with imported tea concerning the flavonoids and consequently, a considerable antioxidant capacity was detected.