Green and Black Tea as Antioxidants

Antioxidants from Natural Sources

Green tea consists of effective antioxidants. It is now well-known that the theaflavins and thearubigins produced by the polymerization of catechins during the ‘fermentation’ stage in the manufacture of black tea are equally effective antioxidants.

Many studies have demonstrated the anti-oxidant properties of both black and green tea, as well as the antioxidant activity of the polyphenols in tea.

Further studies have shown that these antioxidant components of tea are absorbed into the blood circulation from the digestive tract and act as anti-oxidants in the 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 antioxidant polyphenols.