Citrus Juice Gives Boost to Green Tea Antioxidants by HealthDay News, 11.20.07
Adding citrus juices or vitamin C to green tea may raise its
antioxidant goodness, a new study suggests. The antioxidants in
question are called catechins, believed to be responsible for some
of green tea's reported health benefits, such as reducing the risk
of cancer, heart attack and stroke.
"Although these results are preliminary, I think it's
encouraging that a big part of the puzzle comes down to simple
chemistry," lead author Mario Ferruzzi, assistant professor of food
science at Purdue University in West Lafayette, Ind., said in a
Using a laboratory model that simulates digestion in the stomach
and small intestine, Ferruzzi tested green tea with a number of
additives, including juices and creamers.
He found that citrus juice increased recoverable (absorbable)
catechin levels by more than five times, while vitamin C (ascorbic
acid) boosted recoverable levels of the two most abundant catechins
by six and 13 times.
The findings were published in the journal Molecular Nutrition
and Food Research.
Citrus juices and vitamin C may interact with catechins to
prevent degradation in the intestines, Ferruzzi said.
"If you want more out of your green tea, add some citrus juices
to your cup after brewing or pick a ready-to-drink product
formulated with ascorbic acid," he suggested.
Ferruzzi is currently conducting a study examining whether
citrus juices and vitamin C increase catechin absorption in lab
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