The flavonoids found in black and green tea have been shown to be powerful antioxidants.
The USDA and other researchers have used test tube based studies to measure the antioxidants in tea, fruits and vegetables, including antioxidant vitamins, such as vitamin C and vitamin E. These studies have confirmed that tea contains important dietary antioxidants call flavonoids. (1, 2, 3, 70)
Additionally, studies suggest tea flavonoids are absorbed by and can act as antioxidants in the body (22-31, 71). Together, these studies provide evidence that tea contains protective antioxidants and antioxidants may help the protect body itself against free radicals, molecules that can damage cells.
In addition, bioavailability of the more simple flavonoids, the catechins, indicates they are rapidly absorbed from both green and black tea and that the addition of milk does not impair this. (80) However more research is required to better understand the bioavailability of flavonoid antioxidants as well as how they work in the body.
* 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 doctor regarding a diet/nutritional plan that is right for you.