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Study Confirms Rooibos Antioxidant Potential
November 2010
Italian researchers have found that rooibos tea enhances antioxidant defenses in humans. The researchers from the Antioxidant Research Laboratory in Rome found ingestion of fermented and unfermented rooibos tea increased total antioxidant capacity (TAC) levels. In the trial, 15 healthy adults consumed either 500 ml of water, unfermented or fermented rooibos teas, with fermented tea increasing antioxidant capacity 6.6 percent and unfermented tea increasing capacity 2.9 percent. The researchers noted that only a few studies had investigated the effects of rooibos tea in the body as they had focused on iron status and other areas. None of them had investigated potential in vivo antioxidant properties. "Hence, in the present study we evaluated the in vivo antioxidant properties of fermented and unfermented rooibos teas in healthy humans and related these to the in vitro antioxidant capacity of the beverages," they wrote.
Food Chemistry 123(3):679–683, 2010
