Data provider:

Icon data provider

Tsukuba Business-Academia Cooperation Support Center, Agriculture, Forestry and Fisheries Research Council Secretariat of the Ministry of Agriculture, Forestry and Fisheries, Japan (MAFF) was established in 1978 as Tsukuba Office and has been planning and operating various research facilities for supporting experimental research activities of research agencies, prefectural organizations and universities. The Tsukuba Business-Academia Cooperation Support Center is currently managing two centers, Agriculture, Forestry and Fisheries Research Infor [...]

Journal Article

Journal article

The comparison between coffee and teas on desmutagenicity, radical scavenging activity and antioxidative activity  [2001]

Nishizawa, C. (Japan Women's Univ., Tokyo); Nguyen, V.C.;

Access the full text

NOT AVAILABLE
The desmutagenicity, the radical scavenging activity and the antioxidative activity of coffee and teas consumed in Japan were compared. Coffee and subsequently black tea exhibited strong desmutagenicity against AF-2, and black tea and coffee exhibited against Trp-P-1. Sencha showed the strongest radical scavenging activity and coffee and another teas followed. Coffee, Sencha, black tea, Genmaicha, Oolong tea and Houjicha showed the antioxidative activities against linoleic acid. Sencha, Genmaicha and coffee also inhibited the carotene bleaching. Differences of activities may come from the differences of quantities and kinds of components of coffee and teas. The main component of coffee which exhibits these activities is considered to be chlorogenic acid and those of green tea, Oolong tea and black tea are catechin and its derivatives. The results of this study made clear that coffee and teas produced from tea leaf have almost the same desmutagenicity, radical scavenging activity and antioxidative activity, even though quantities and kinds of components are different.

From the journal

Journal of the Japanese Society for Food Science and Technology (Japan)