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方法：１０８只１２月龄ＳＤ大鼠用（ｇ／３００ｂｗ．ｄ）０．１５、０．３０、０．６０茶叶和（％）０．６、１．２、２．４浓度茶汤每日每只２５ｍｌ喂养２个月。结果：茶叶和茶汤均能显著提高老龄大鼠过氧化物歧化酶（ＳＯＤ）活力（Ｐ＜０．０１），平均提高红茶为１１７．００％，绿茶为９０．７９％；均能降低大鼠肝丙二醛（ＭＤＡ）的含量，平均降低红茶为３４．６２％（Ｐ＜０．０１），绿茶为２５．３５％（Ｐ＜０．０５）。结论：茶叶具有显著的生物抗氧化作用，且红茶的抗氧化效果比绿茶显著，茶叶的生物抗氧化机制除茶多酚类物质起作用外，可能还有其它重要的机制
Methods: One hundred and eighty 12-month-old SD rats were treated with (g / 300bw.d) 0.15,0.30,0.60 tea leaves and (%) 0.6,1.2,2.4 concentration tea daily Only 25ml feeding 2 months. Results: Both tea leaves and tea leaves could significantly increase the activity of superoxide dismutase (SOD) in aged rats (P <0.01), with the average increase of 117.00% for black tea and 90.79% for green tea; The contents of malondialdehyde (MDA) in the liver decreased by 34.62% (P <0.01) on average and 25.35% (25%) on green tea (P <0.05). CONCLUSION: Tea has significant biological anti-oxidation effect, and the anti-oxidation effect of black tea is more significant than that of green tea. The biological antioxidant mechanism of tea may have other important mechanisms besides tea polyphenols