Source: Tufts Health & Nutrition Letter
Summary:
Antioxidants called catechins that occur in tea, especially green tea, have been linked to a wide range of possible health benefits, but are not very stable in non-acidic environments
Researchers tried enhancing stability by adding citrus juice, vitamin C, cow’s milk, soy milk, or rice milk
Adding citrus juice raised the level of antioxidants absorbed by up to 13 times
Conclusion: Adding citrus juice to green tea increases its antioxidant power
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