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

Abstract

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.