Unfermented and fermented rooibos teas (Aspalathus linearis) increase plasma total antioxidant capacity in healthy humans

The aim of the study was to assess the effect of drinking rooibos tea (Aspalathus linearis) on total antioxidant capacity (TAC), lipid triacylglycerols, cholesterol and glycaemia plasma levels in humans. In vitro, unfermented rooibos tea displayed a 28% higher value of TRAP than did the fermented beverage. An acute intervention study, cross-over design, was performed, with 15 healthy volunteers who consumed 500 ml of either water, unfermented or fermented rooibos teas. Plasma antioxidant capacity increased significantly with both teas, reaching a peak at 1 h post-consumption (+6.6%, p < 0.05 fermented tea; +2.9%, p < 0.01 unfermented tea). No changes in triacylglycerols, cholesterol or uric acid were observed with any of the treatments. A transitory increase in glycaemia at 30 min was linked to glucose upload. The data show that rooibos teas represent a source of dietary antioxidants in humans.