Lemon tea for added antioxidant effect
The traditional lemon tea bring benefits beyond the simple pleasure of taste: citrus would have the effect of preserving much of the tea antioxidants that would otherwise be destroyed. This is indicated by the results of a study1 conducted in the laboratory at Purdue University in the United States.
The tea contains catechins, antioxidants which are assigned protective properties against cancer and cardiovascular disorders. According to researchers, about 80% of catechins would be destroyed in the digestive system before they can pass into the blood, where they could play their protective role.
The researchers reproduced in the laboratory, the conditions governing an infusion of green tea leaves during digestion. Added to green tea, lemon, orange, lime and grapefruit and even cow’s milk, soy or rice have increased the number of antioxidant molecules in the blood.
Citrus juices have been most effective in this regard, particularly lemon juice which has preserved over 80% of the catechins contained in the beverage. Green tea containing 50% cow’s milk would have preserved 52% of catechins. This proportion was 55% with soy milk and 69% with rice milk.
And black tea ?
Is green tea with lemon better for your health? Studies show a better absorption of catechins in the presence of vitamin C . Green tea leaves contain more catechins than black tea. Citrus juices and different types of milk have proportionately the same effect on the protection of black tea antioxidants, the researchers said.
It should now be further research to determine if this protective effect of antioxidants actually results in better absorption of catechins with a human body, say the study authors. “The process of digestion in the human body is much more complex than what one has been able to reproduce in vitro in our laboratories,” noted one of the researchers.
With or without milk?
Milk added to tea, however, did not obtain positive results in a study published in early 20072. only black tea consumption would improve the ability of arteries to relax or dilate to accommodate for the increased blood flow. The addition of milk completely erase the vasodilatory effects, according to the study.
The culprits are caseins, proteins contained in milk. They bind to catechins and thus cancel out in the beneficial effects. This study was conducted in 16 postmenopausal women.
GREEN TEA AND LEMON
A 2010 study by Purdue University (USA) showed that the bio availability of green tea catechins and therefore its benefits, considerably increases in the human body in the presence of vitamin C (tests with ascorbic acid) . Sources: CM Peters, RJ Green, Janle E, G. Ferruzzi. Formulation with ascorbic acid and sucrose modulates catechin bio availability from green tea, Food Research International 43: 95-102, 2010. The catechins offer a relatively low bioavailability at elevated temperatures and in an acid medium (pH <5). They are particularly susceptible to gastric acid in the stomach.
Vitamin C and green tea
The Research shows that the body has a better bio availability of nutrients in tea if the individual consumes ascorbic acid (vitamin C) before or after, for example a lemon juice. This process increases the performance of catechins, powerful antioxidant – one of many ingredients as green tea contains large quantities and good for health. Another study from the University of Zhejiang also shows that the power of polyphenols is increased tenfold in the presence of ascorbic acid, tested in this case on cases of lung cancer.