The Facts Of Antioxidants In Tea

The antioxidants in tea is not a fad or a voice that has spread around the world. Expert Studies show that black, green and oolong tea are a lot of antioxidants in them.

One of the main factors why tea is so healthy, is due to the antioxidants in tea. Since antioxidants are chemicals that have voluntarily provide electrons to these free radicals and help save the cell damage.

Amount of antioxidants in tea

With over 3 billion tea cultivation and production each year, it is not surprising that tea has become one of the most consumed beverage in the world. And drinking such high tea means that it is important to understand the potential health aspects of tea. The good news is that tea contains various substances such as theaflavins (black tea), epicatechin, catechin (green tea), etc., which are polyphenol antioxidants in tea leaves. We note that the antioxidant capacity per serving of black tea is equivalent to 239 mg of vitamin C and green tea, 436 mg vitamin C equivalents. Therefore, green tea has more health benefits than an equivalent amount of black tea while talking about antioxidants in tea.

Benefits of antioxidants in tea

Legend has it that tea was discovered by a Chinese emperor when some leaves blew into his bowl of warm water. Although the process of preparing tea has slightly changed, we drink tea for the moment is always the same. Rich in antioxidants, tea on a regular basis can reduce the risk of certain Caners, heart disease and stroke, protect against Alzheimer's disease and help weight loss.

Black and green tea can prevent DNA damage associated with tobacco and other toxic chemicals.

Green tea is the highest flavonoid content (30% to 40% in the dried green tea), known as catechins. Only 1 g of green tea leaves contain 127 mg of catechins.

Why does the sun dry natural white tea, you can easily maintain its antioxidant properties. This means that white tea is also a good source of antioxidants.

1 cup of green tea contains 200 mg of catechins, which corresponds to 8 apples.

Green tea contains gallic acid (an antioxidant), carotenoids, tocopherols, minerals like manganese, zinc, chromium and other phytochemicals. Green tea has beneficial synergistic effects.

Since the consumption of black tea and green, our body makes antioxidants in tea with milk added does not affect the body's ability to profit at all.

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