Citrus increases catechins in tea
Researchers at Purdue University, West Lafayette, Ind., discovered that citrus juices help more of green tea’s antioxidants remain after simulated digestion. They examined the effects of different beverage additives on catechins, antioxidants that are found in tea. The results showed that complementing green tea with either citrus juices or vitamin C may increase the amount of catechins available for the body to absorb.

Catechins may be responsible for some of gre…

Premium Content
You've reached your monthly limit of free articles.
Access Food Technology
Log in Subscribe