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All About Tea |
Tuesday, 13 November 2007 | ||||
History records tea as long ago as Chinese Emperor Shen Nung was boiling drinking water when the leaves of a nearby bush fell into the pot creating the first pot of tea. In the new millennium, scientific evidence is supporting the link between tea and health benefits.
Flavonoids are special groups of antioxidant phytochemicals found in black and green tea, apples, onions, and other fruits and vegetables. The amounts and types of flavonoids found in tea depend on the variety, the manufacturing process, and the brewing conditions. The majority of the flavonoids are released after 2 minutes of steeping. Antioxidant levels remain the same whether the brewed tea is hot or cold. Research is still being done on whether adding milk, lemon, sugar or artificial sweetener to tea will impact the antioxidant benefits.
Black tea is produced when newly harvested leaves are crushed and exposed to air, changing the leaf color from green to brown and finally to black when dried. Green tea leaves are heated with steam that stops the enzyme activity allowing the green raw tea leaf to keep its color. Green and black teas are equal in antioxidant value, yet more studies need to be done on oolong tea and its benefits. Herbal teas are made from a mixture of herbs, spices, leaves, flowers, and berries and could contain similar antioxidant compounds.
If consumed with meals, the flavonoids in tea partially inhibit the absorption of non-heme iron from plant food. The iron absorption from animal foods is not affected. Iron absorption can be enhanced by consuming lemon, a vitamin C rich food, with the tea.
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