Green tea (‘Sencha’), made from the leaves of Camellia sinensis, is the most well-researched antioxidant beverage. The major source of its antioxidant activity is polyphenols, consisting mainly of catechins (flavan-3-ols). However, little is known about the physiological effects of green tea aroma, which lacks catechins. In the present study, the authors performed inhalation experiments with green tea aroma to evaluate its antioxidant activity in mice. As a result, the urinary 8-hydroxydeoxyguanosine levels were significantly decreased in comparison with those of the non-treated group, and the serum antioxidant capacity was significantly increased by the inhalation administration of green tea aroma. Furthermore, the increase in the urinary 8-hydroxydeoxyguanosine levels due to whole-body X-ray irradiation was significantly suppressed by the inhalation of green tea aroma. This is the first study to show the antioxidant activity of green tea aroma in vivo.
Authors: Li YS, Kawasaki Y, Tomita I, Kawai K. ; Full Source: Journal of Clinical Biochemistry & Nutrition. 2017 Jul;61(1):14-17. doi: 10.3164/jcbn.16-80. Epub 2017 Jun 15.