Price, K.R.; Rhodes, M.J.C.; Barnes, K.A. (1998) Flavonol glycoside content and composition of tea infusions made from commercially available teas and tea products. Journal of Agricultural and Food Chemistry46:2517-2522
Original Content Value
Original Food Description
Commercial Origin
Number of Samples Analyzed
1.83 mg/100 ml
Black tea blend 3
no
1
0.90 mg/100 ml
Black tea blend 4
no
1
1.80 mg/100 ml
Black tea blend 5
no
1
0.51 mg/100 ml
Black tea Lapsang souchong
no
1
0.40 mg/100 ml
Black tea Assam
no
1
0.79 mg/100 ml
Black tea Darjeeling
no
1
0.10 mg/100 ml
Black tea Keemun
no
1
1.12 mg/100 ml
Black tea Ceylon
no
1
1.34 mg/100 ml
Black tea Njuno
no
1
0.75 mg/100 ml
Black tea blend 1
no
1
1.39 mg/100 ml
Black tea blend 2
no
1
Rechner, A.R.; Wagner, E.; Buren van, L.; Put van de, F.; Wiseman, S.; Rice-Evans, C.A. (2002) Black tea represents a major source of dietary phenolics among regular tea drinkers. Free radical research36:1127-1135 pubmed (12516885)
Original Content Value
Original Food Description
Commercial Origin
Number of Samples Analyzed
0.96 mg/100 ml
Black tea infusion brand 1
no
3
0.90 mg/100 ml
Black tea infusion brand 5
no
3
0.73 mg/100 ml
Black tea infusion brand 2
no
3
0.84 mg/100 ml
Black tea infusion brand 6
no
3
0.83 mg/100 ml
Black tea infusion brand 3
no
3
0.87 mg/100 ml
Black tea infusion brand 4
no
3
0.73 mg/100 ml
Black tea infusion brand 7
no
3
Stewart A.J., Mullen W., Crozier A. (2005) On-line high-performance liquid chromatography analysis of the antioxidant activity of phenolic compounds in green and black tea. Molecular Nutrition and Food Research49:52-60 pubmed (15602765)