Flavoured black teas contain significantly higher
level of catechins, quercetin, and rutin, while the content of
chlorogenic and caffeic acids as well as naringin and
hesperidin was higher in fruit teas. Supplementation with
these flavonoids could reduce blood glucose. In FC and
DPPH assays, the antioxidant properties of studied tea
infusion increases in the order: fruit teaflavoured black
tea[premium black tea, while in CUPRAC method, some
aromatized teas exhibit the highest antioxidant properties.
Tea infusions with nice smell of fruits would also support
the human diet with some source of antioxidants.
Flavoured black teas contain significantly higherlevel of catechins, quercetin, and rutin, while the content ofchlorogenic and caffeic acids as well as naringin andhesperidin was higher in fruit teas. Supplementation withthese flavonoids could reduce blood glucose. In FC andDPPH assays, the antioxidant properties of studied teainfusion increases in the order: fruit teaflavoured blacktea[premium black tea, while in CUPRAC method, somearomatized teas exhibit the highest antioxidant properties.Tea infusions with nice smell of fruits would also supportthe human diet with some source of antioxidants.
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