Green tea consists effective anti-oxidant-containings. It is now well-known that the theaflavins and
It is now well-known that the theaflavins and thearubigins produce by the polymerisation of catechins during the ‘fermentation’ stage in the manufacture of black tea are equally effective anti-oxidants.
Many studies have demonstrated the anti-oxidant properties of both black and green tea, as well as the anti-oxidant activity of the polyphenols in tea.
Further studies have shown that these anti-oxidant components of tea are absorbed into the blood circulation from the digestive tract and act as anti-oxidants in body systems. These findings indicate that tea drinking helps to reduce the risk of common degenerative diseases like heart disease, stroke, and cancer.
Therefore, tea is not only a safe beverage in terms of calories and sodium but also has additional benefits as it contains a uniquely high amount of anti-oxidant polyphenols.