D. Villano, M. Pecorari, M. F. Testa, A. Raguzzini, A. Stalmach, A. Crozier, C. Tubili and M. Serafini, “Unfermented and Fermented Rooibos Teas (Aspalathus linearis) Increase Plasma Total Antioxidant Capacity in Healthy Humans,” Food Chemistry, Vol. 123, No. 3, 2010, pp. 679-683.
http://dx.doi.org/10.1016/j.foodchem.2010.05.032

has been cited by the following article:

• TITLE: Effects of Dietary Green Rooibos on Physical Endurance in Swimming Mice

  AUTHORS: Nakamichi Watanabe, Yurie Hara, Satomi Sakuda, Yoriko Mori, Yutaka Furuya, Tsuyoshi Watanabe

  KEYWORDS: Aspalathin; Fatigue; Glycogen; Physical Endurance; Rooibos

  JOURNAL NAME: Food and Nutrition Sciences, Vol.5 No.2, January 14, 2014

  ABSTRACT: Green rooibos made from unfermented rooibos leaves contains high amounts of aspalathin. Dietary green rooibos is expected to increase physical endurance and decrease physical fatigue, because aspalathin has antioxidant activity and stimulates glucose uptake in muscle tissue. The aim of this study was to validate the effects of green rooibos and aspalathin by using a swimming mouse model. Dietary green rooibos and aspalathin tended to increase swimming time in mice. This beneficial effect might be induced by increased glycogen accumulation in the liver and skeletal muscles.