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

The desmutagenicity, the radical scavenging activity and the antioxidative activity of coffee and teas consumed in Japan were compared. Coffee and sub sequently black tea exhibited strong desmutagenicity against AF-2, and blac k tea and coffee exhibited against Trp-P-1. Sencha showed the strongest rad ical scavenging activity and coffee and another teas followed. Coffee, Senc ha, black tea, Genmaicha, Oolong tea and Houjicha showed the antioxidative activities against linoleic acid. Sencha, Genmaicha and coffee also inhibit ed the carotene bleaching. Differences of activities may come from the diff erences of quantities and kinds of components of coffee and teas. The main component of coffee which exhibits these activities is considered to be chl orogenic 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 s cavenging activity and antioxidative activity, even though quantities and k inds of components are different.