Consumption of black tea elicits an increase in plasma antioxidant potential in humans.


Epidemiological studies suggest that the consumption of tea flavonoids may be associated with reduced risk of coronary heart disease, stroke and cancer-related deaths. The flavonoids are polyphenols which in vitro exhibit antioxidant properties. Tea flavonoids are known to be rapidly absorbed into the circulation following oral ingestion. To date few… (More)


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