International Journal on Advanced Science, Engineering and Information Technology, Vol. 5 (2015) No. 3, pages: 155-157, DOI:10.18517/ijaseit.5.3.510

The Effect of White Tea on the Increment of Smokers' Oxidative Status

Rosyanne Kushargina, Rimbawan Rimbawan, Budi Setiawan

Abstract

Smokers are at high risk of oxidative stress. Many previous studies proved that tea is a source of antioxidants which might reduce oxidative stress. White tea is known to have the highest antioxidant capacity compared to other kinds of tea. Yet there was no sufficient evidence regarding the effect of white tea, especially against oxidative stress on smokers. This study was aimed to analyze the effect of white tea on oxidative status of smokers, using a pre-post experimental design. Nine medium smokers (11-21 cig/day) aged 30-45 years were instructed to drink 200 ml white tea three times a day for 4 weeks. Total Antioxidant Capacity (TAC) of blood serum was measured 3 times. The first at baseline, the second after four weeks intervention, and the third 2 weeks after intervention period. The level of TAC significantly increased from 1,17 m mol/L to 1,42 m mol/L after 4 weeks intervention (P=0.000). The increase in the TAC was only temporary, TAC significantly decreased from 1.42 m mol/L to 1.18 m mol/L 2 weeks after the intervention (P= 0.000). These results prove that drinking 200 ml of white tea 3 times a day for 4 weeks has a significant benefit on the oxidative status of smokers, although temporary. Smokers are advised to consume white tea continuously for to sustain these positive effects.

Keywords:

white tea; medium smokers; oxidative status; total antioxidant capacity.

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