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Complementing Green Tea With Lemon Boosts Antioxidants
Led by Mario Ferruzzi, assistant professor of food science at Purdue University, the study compared the effect of various beverage additives on catechins, naturally occurring antioxidants found in tea.
The findings suggested that complementing green tea with either citrus juices or vitamin C likely increases the amount of catechins available for the body to absorb.
Catechins (pronounced KA'-teh-kins), display health-promoting qualities and may be responsible for some of green tea's reported health benefits, like reduced risk of cancer, heart attack and stroke.
Ferruzzi said, the problem is that catechins are relatively unstable in non-acidic environments, such as the intestines, and less than 20 percent of the total remains after digestion.
"Off the bat you are eliminating a large majority of the catechins from plain green tea. We have to address this fact if we want to improve bodily absorption," Ferruzzi said.
For the study, Ferruzzi tested juices, creamers and other additives that are either commonly added to fresh-brewed tea or used to make ready-to-drink tea products by putting them through a model simulating gastric and small-intestinal digestion.
It was found that citrus juice increased recovered catechin levels by more than five times. Ascorbic acid, or vitamin C, used to increase shelf life in ready-to-drink products, increased recovered levels of the two most abundant catechins by sixfold and 13-fold, respectively.
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