Antioxidant
Activity of Tea
Fruit
and vegetables
are
a natural source of flavenoids that generate antioxidant activity. Antioxidant
activity helps to protect against free radical damage (highly reactive
molecules which have been implicated in the slow chain reaction of damage
leading to heart disease and cancer). Tea is also a rich source of flavenoids.
A large amount of research is accruing for tea, in the context of its
positive antioxidant role.
Although the oxygen we breath is vital to life, it is also incorporated
into very reactive substances called free radicals which are harmful to
our bodies. Free radicals cause damage to the components of our cells
and have been implicated in the slow chain reaction of damage leading
to heart disease and cancer. Antioxidants in our diet help to prevent
and repair the damage caused by free radical attack.
The best known antioxidants are vitamins C, E and beta carotene, found in fruit, vegetables, cereals and vegetable oils. These are known as the `ACE' vitamins. Tea (both green and black) is also a rich source of antioxidants called flavenoids. There is a growing body of evidence which confirms that those flavenoids play an important role in protecting us from heart disease and cancer.
Here
are some Research Files
to highlight the metabolic activities of Tea.
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