Flavonoid Antioxidants can help the body protect itself against free radicals—molecules that can damage cells.
Whether iced or hot, Teas made from real tea leaves provide more than great taste. Like fruits and vegetables, teas contain natural antioxidants called flavonoids* (10-22, 68, 69). Research suggests that antioxidants can be beneficial by helping the body protect itself from the harmful effects of “free radicals” (1-8, 25-29, 72-74).
Free radicals, molecules which occur in the environment and are naturally produced by the body, can cause damage to cells. Chronic damage by free radicals is one factor thought to contribute to the development of many chronic diseases including heart disease or cancer. An average cup of brewed green or black tea has 150-200 mg of flavonoids (9-20).
Currently, tea’s potential health benefits are the focus of many scientific studies, and new research is emerging regularly. The American Dietetic Association in its Position Paper stated that the health benefits of drinking black or green tea include possible reduced risk for coronary heart disease, as well as gastric, esophageal and skin cancers (32).
Tea and tea flavonoids have also been shown to help strengthen the body’s immune system (33-42, 56-63), protect teeth by inhibiting plaque bacteria (43, 44, 55), potentially fight free radicals produced during strenuous exercise (75-79), and possibly increase kilojoules burned during everyday activities (64, 65).
While this emerging research is promising, more studies on the role of tea and tea antioxidants must be completed before drawing any conclusions about tea’s contribution to health and wellness.
* While tea is a naturally rich source of antioxidants, it is not a substitute for fruits or vegetables which provide a wide range of antioxidants and essential vitamins and minerals. Please consult your health care professional regarding a diet/nutritional plan that is right for you.