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In recent years, scientists are discovering that there are more to these beliefs than folklore. While tea has traditionally been consumed because of its perceived health benefits, clinical trials have only recently been undertaken (1).
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An antioxidant is a compound that assists in preventing or delaying oxidative damage to the body, cells and tissues. Antioxidants are found naturally in the body and many foods and may inhibit the harmful effects of free radicals, which scientists believe may contribute to chronic diseases like heart disease and cancer (2).
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Black, green and oolong teas are a natural rich source of flavonoid antioxidants. An average cup of black or green tea provides 140-300 mg of flavonoid antioxidants (3, 4).
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Green and black tea both come from the same plant – Camellia Sinensis. The total flavonoid content of black and green tea is similar (3) however they contain different types of flavonoids that may have different modes of action (3).
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There are comparatively small differences in the antioxidant levels present in different tea origins. However, the types and amounts of flavonoids found in tea differ depending on the variety of leaf, the growing environment, processing, manufacturing, particle size of ground tea leaves and infusion preparation (6).
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The length of time the tea is brewed, and also the amount of agitation (stirring, dunking) of the brew, will increase the level of antioxidants extracted from the leaf (6).
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Tea is a rich source of flavonoid antioxidants (1, 2). Antioxidants may help the body protect itself from free radicals. Free radicals are thought to occur in the body as part of normal cellular processes as well as in response to excess pollution, UV sunlight and exposure to cigarette smoke. Damage by free radicals is one factor thought to contribute to the development of many chronic diseases (22, 23).
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Free radicals are thought to occur in the body as a result of chemical reactions during normal cellular processes as well as in response to excess pollution, UV sunlight and exposure to cigarette smoke. Chronic damage by free radicals to DNA, lipids and proteins is one factor thought to contribute to the development of many chronic diseases such as heart disease, cancer and neurodegenerative diseases (22, 23)
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A group of substances present in both black and green tea that possess antioxidant properties. Flavonoids are also found in all fruit and vegetables. Rich sources include tea, berries, apples, garlic, onions, grape juice and red wine (2).
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While tea is a naturally rich source of antioxidants, it is not a substitute for fruit and vegetables, which provide a wide range of antioxidants and essential vitamins and minerals. In fact, there is more than twice the ‘antioxidant power’ in a cup of tea than there is in one apple (5).
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A standard cup of tea contains less than half the level of caffeine of a typical cup of instant coffee. One cup of tea contains only around 10-50mg of caffeine whilst a cup of instant coffee contains between 60-100mg per 250ml cup (5).
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It is a common myth that tea acts as a diuretic because of its caffeine content, which some consumers believe compromises hydration. Normal strength tea does not have a diuretic effect, unless the amount of tea consumed at one sitting contains more than 250-300mg caffeine, equivalent to drinking between 5 to 6 cups of tea (5).
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Healthy adults should aim to drink 8 glasses (2 litres) of fluids every day (8). Tea can be an important source of fluids to help you meet your daily requirements.
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In hot weather tea may refresh you by raising the body temperature momentarily causing perspiration, which in turn cools the skin (5).
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Some research indicates that drinking tea may help protect against heart disease. Population studies suggest a reduction in risk of developing heart disease in people who drink green and black tea (9, 10). How tea works in the body is yet to be identified, however research continues. Possible mechanisms include improvement in blood flow and cholesterol lowering (15-20).
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Tea, when served without milk or sugar, contains virtually no kilojoules. This makes tea an ideal choice for a healthy weight control plan especially when substituting for sweetened beverages (5).
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The possibility that green tea catechins (a type of antioxidant), help with weight loss has been a recent topic in the media. Research in this area is emerging but it is too early to confirm a separate action of green tea catechins in weight control (11).
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Tea may play a role in maintaining bone health. In one US study, older women who consumed tea were found to have higher bone mineral density than those who did not (13). In another more recent study, regular tea drinkers 30 years and older were also seen to have a higher bone mineral density (14).
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The bulk of evidence continues to support the beneficial effects of tea, with or without milk (12).
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Some research indicates that diet can play a role in lowering cancer risk. In fact, population studies suggest that eating a diet rich in plant foods such as fruit and vegetables and tea is associated with lower risk for cancer (14).
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Tea is the world’s second most consumed beverage after water. In Australia, 22 million cups of tea are consumed every day, which equals 44 tonnes each day and 16,060 tonnes each year (12).
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Yes, however children (especially aged between 2-5 years), who are still growing are at an increased risk of iron deficiency. Therefore, children are encouraged to consume a well balanced diet containing iron rich foods. In addition, they would be advised to drink tea between meals rather than with meals (12)
