Journal of Food, Agriculture and Environment

Preparation and functional properties of beverages made from moss phlox (Phlox subulata L.) leaves

Author(s):

Takeshi Nagai ^1*, Taro Kawashima ¹, Nobutaka Suzuki ², Yasuhiro Tanoue ³, Norihisa Kai ³, Toshio Nagashima ¹

Recieved Date: 2006-09-07, Accepted Date: 2006-11-30

Abstract:

The teas made from moss phlox (Phlox subulata L.) leaves, namely unfermented tea, half-fermented tea and fermented tea, were prepared and the functional properties of these beverages were investigated. These beverages contained higher contents of total phenols (about 56-98 mg/g dry matter) and total vitamin C (about 1.0-1.5 mg/g dry matter) than high-quality green tea and powdered green tea. Moreover, these beverages possessed high antioxidant activities and superoxide anion radical-scavenging activities. It is expected to prevent oxidative damage such as lipid peroxidation, to promote the health conditions to patients suffering life-style-related diseases, such as cancer, cardiovascular problems, diabetes and hypertension.

Keywords:

Moss phlox, leaves, tea beverage, antioxidant property, superoxide anion radical-scavenging activity, angiotensin I-converting enzyme inhibitory activity

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Journal: Journal of Food, Agriculture and Environment
Year: 2007
Volume: 5
Issue: 1
Category: Food and Health
Pages: 56-60

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