Tea leaves (Camelia sinensis L.) extracts are source of polyphenols, i.e. antioxidant components. Research showed possible tea extracts use in food technology, influ- encing contained lipids stability improvement. The aim of the research was comparison of different teas extracts activity in emulsified lipid system. The present research examined different teas: white, green, yellow, oolong and black aqueous and ethanol extracts. To evaluate the most potent addition level different tea extracts concentrations were chosen. Linoleic acid oxidative stability was measured by linoleic acid conjugated dienes production monitoring. Emulsions with additives were incubated 19 hours at 37°C in darkness. Results showed different tea extracts antioxidant activity, dependent on its concentration in examined system. Highest antioxidant activity, comparable to BHT and rosemary extract was found in lipid sample with addition of yellow tea ethanol extract.
Aluminium is numbered among trace elements with a moderate toxic effect on living organisms. We have attempted to assess the influence of long-term aluminium chloride intake on the biochemical parameters and oxidative stress biomarkers in experimental animals. Three months’ administration of aluminium chloride in drinking water at a dose of 80 mg/l significantly elevated blood serum urea and creatinine concentration, as well as oxidative stress biomarkers such as: TBARS content in erythrocytes hemolysate, protein carbonyl groups concentration and 8-hydroxy-2’-deoxyguanosine excretion with urine.