Green tea research project set for spring launch
A new collaborative research project at Leatherhead Food International (LFI) will explore the bioavailability of green tea extracts in a variety of foods from cereals to soft drinks.
A rich source of beneficial compounds such as epigallocatechin gallate (EGCG), green tea has been linked to a series of health benefits from weight management (through increasing fat oxidation and raising metabolism) to improved blood glucose control.
It is also believed to help tackle the effects of damaging free radicals associated with ageing and a range of degenerative diseases, prompting a recent surge of interest from manufacturers keen to cash in.
Although manufacturers will have to wait until January 2010 to see if the European Commission approves any generic health claims about green tea under the new Nutrition and Health Claims Regulation, several companies are already using extracts in products from yoghurts to breakfast cereals, said LFI project leader Dr Roberta Ré. “There’s more on shelf in Japan, the US and on the Continent at the moment, but UK manufacturers are very interested.”
However, there has been comparatively little research into how different food matrices affect the bioavailability of these beneficial compounds, she added. “There is a concern that the absorption of green tea catechins might be affected by the matrix in which they are consumed. It has been suggested for example that adding milk to tea modifies its biological activities. Recent research also suggests that milk might adversely affect the vascular benefits of tea.”
LFI is calling for manufacturers interested in exploring these issues to take part in a collaborative research project that will test the bioavailability of a green tea extract in hot and cold drinks, green tea powder in a cereal-based product and green tea powder in a dairy-based product.
Researchers will also try and identify appropriate concentrations of extracts to use in products and examine their sensory impact.
An open meeting at LFI’s offices in Leatherhead is planned for May 22 for all interested parties to discuss options for the proposed project.
Manufacturers or ingredients suppliers who are interested should contact Dr Roberta Ré, team leader, nutrition and health, on 01372 822354 or email: eer@yrngureurnqsbbq.pbz.
