How does green tea tea have the same health benefits as the red one?
It may sound like a stretch, but a study published in the journal Nutrition suggests it might.
It found that drinking green tea and a red tea (also known as black tea) for up to three weeks could help boost your antioxidant defences.
Red tea has been shown to increase the activity of the antioxidant vitamin E, which is thought to protect the body against oxidative stress.
In fact, green tea has already been shown in studies to increase levels of antioxidants in the blood.
But in this study, the researchers found that green tea did have a protective effect against oxidative damage.
It is this antioxidant-boosting effect that is thought by the researchers to be behind its antioxidant properties.
“We found that there is a potential role for green tea in antioxidant protection and we have shown that this could be achieved through antioxidant supplementation,” said lead researcher Dr. Susanne Neumann from the Department of Nutrition and Food Science at the University of Göttingen.
The study was conducted on mice, and their findings are promising for the general public.
“This could potentially be useful for people who have been advised to avoid red and black teas and/or to avoid any tea with high levels of flavonoids,” said Dr Neumann.
Green tea is the most widely consumed green tea, and is the second most commonly consumed in the UK.
Green teas have been shown not to have any harmful effects on your health, but some experts are worried about their long-term effects.
The main thing that worries people about green teas is the high levels they have of sugar.
“In some studies it has been suggested that flavonoid content could be associated with a number of health problems,” Dr Neuman said.
“However, we don’t have enough data to make a strong conclusion about flavonoidal content.”
“There is a lot of confusion about what is flavonol and what is not flavonols,” Dr Jürgen Binder from the University’s Institute of Food Science and Technology said.
It was a bit of a dilemma for the researchers.
“It was also a bit frustrating that it was a matter of taste and that it is not well established whether or not there is any association between flavononols and cancer risk,” Dr Binder said.
But Dr Neumann said the results were promising.
“There are several factors that may contribute to the anti-oxidant effects of green tea,” she said.
The research was carried out in collaboration with the University and the Institute of Molecular Medicine in Berlin.
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