Tea is a very rich source of a specific kind of antioxidant flavonoids:
*Flavonols – myricetin, quercetin, kaempferol
*Theaflavins – formed when black tea leaves are oxidized
*Catechins – found in green tea; epigallocatechin-3 gallate (EGCG) is the main form
The detoxifying effect of these antioxidants protects cells from free radicals, the damage that can lead to blood clot formation, atherosclerosis, and cancer.
The flavonoids found in green and black tea are very effective radical scavengers. The tea flavonoids may therefore be active as antioxidants in the digestive tract or in other tissues after uptake.
One study in rats examined the role of theaflavins in black tea and the risk of diabetes, obesity and elevated cholesterol. Results showed that theaflavins reduced cholesterol and blood sugar levels (Lipids Health Dis. 2018 Mar 27).
Since ancient times, tea has been used as a health product or medicine to prevent and treat various diseases. The first recording of tea described it as a medicinal beverage in China in the 3rd century AD. Merchants helped its popularity to spread quickly across continents.
It was recommended by experts that drinking three or more cups of black tea throughout the day may decrease the risk of heart attack, and drinking 4-5 cups may promote blood vessel relaxation.
Antioxidants in tea
