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Antioxidants In Tea

MedicineNet.com,green and black teas have 10 times the antioxidants in tea than what is found in fruits and veggies. Brewed tea has been discovered to have more antioxidants in tea than iced tea.

According to Reader’s Digest, “Because it isn’t fermented, green tea has even more antioxidant power than black tea does. It also has less caffeine. And it may provide some protection against certain cancers…When Consumer Reports tested the antioxidant punch of 15 brewed, bottled, and instant teas, it found most teas brewed from tea bags scored highest in antioxidant content. ”

According to The Journal of Nutrition, “Tea remains the most consumed drink in the world after water, well ahead of coffee, beer, wine and carbonated soft drinks. An accumulated number of population studies suggests that consumption of green and black tea beverages may bring positive health effects”.

According to Harvard Health Publications, “Green tea is the best food source of a group called catechins. In test tubes, catechins are more powerful than vitamins C and E in halting oxidative damage to cells and appear to have other disease-fighting properties. Studies have found an association between consuming green tea and a reduced risk for several cancers, including, skin, breast, lung, colon, esophageal, and bladder…Additional benefits for regular consumers of green and black teas include a reduced risk for heart disease. The antioxidants in green, black, and oolong teas can help block the oxidation of LDL (bad) cholesterol, increase HDL (good) cholesterol and improve artery function. A Chinese study published recently in the Archives of Internal Medicine showed a 46%-65% reduction in hypertension risk in regular consumers of oolong or green tea, compared to non-consumers of tea.”

In learning about antioxidants in tea, according to the National Cancer Institute:

  • Tea contains polyphenol compounds, particularly catechins, which are antioxidants and whose biological activities may be relevant to cancer prevention.
  • Few clinical trials of tea consumption and cancer prevention have been conducted and their results have been inconclusive.
  • Results of epidemiologic studies examining the association between tea consumption and cancer risk have been inconclusive.
  • Inconsistencies in study findings regarding tea and cancer risk may be due to variability in tea preparation, tea consumption, the bioavailability of tea compounds (the amounts that can be absorbed by the body), lifestyle differences, and individual genetic differences.
  • The National Cancer Institute does not recommend for or against the use of tea to reduce the risk of any type of cancer.

Tea Facts

How to Make Tea

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