a Department of Food Science , University of Otago , Dunedin , New Zealand.
b Riddet Institute , Palmerston North , New Zealand.
Crit Rev Food Sci Nutr. 2017 Oct 13;57(15):3188-3196. doi: 10.1080/10408398.2015.1099515.
Tea consumption is practised as a tradition, and has shown potential to improve human health. Maximal uptake of tea antioxidants and milk proteins without a negative impact on tea flavor is highly desired by consumers. There is a conflicting evidence of the effect of milk addition to tea on antioxidant activity. Differences in the type of tea, the composition, type and amount of milk, preparation method of tea-milk infusions, the assays used to measure antioxidant activity, and sampling size likely account for different findings. Interactions between tea polyphenols and milk proteins, especially between catechins and caseins, could account for a decrease in antioxidant activity, although other mechanisms are also possible, given the similar effects between soy and bovine milk. The role of milk fat globules and the milk fat globule membrane surface is also important when considering interactions and loss of polyphenolic antioxidant activity, which has not been addressed in the literature.
饮茶是一种传统，并且已经显示出对人类健康有益的潜力。消费者非常希望能够在不影响茶味道的情况下，最大限度地吸收茶中的抗氧化剂和牛奶蛋白。然而，关于向茶中添加牛奶对其抗氧化活性的影响，目前还存在相互矛盾的证据。不同类型的茶、茶和牛奶的成分、类型和数量、茶-奶混合物的制备方法、用于测量抗氧化活性的测定方法以及采样量，可能是导致不同发现的原因。茶多酚和牛奶蛋白之间的相互作用，特别是儿茶素和酪蛋白之间的相互作用，可能会导致抗氧化活性降低，尽管鉴于大豆和牛奶具有相似的作用，也可能存在其他机制。在考虑多酚类抗氧化活性的相互作用和损失时，牛奶脂肪球和牛奶脂肪球膜表面的作用也很重要，但目前文献中尚未涉及这一方面。
