By Irene Hayton

A study conducted at Purdue University has found that adding citrus juice to your green tea increases the amount of naturally occurring antioxidants—called catechins—available for your body to absorb. “Studies have shown catechins from the green tea plant, Camellia sinensis, are able to detoxify toxic chemicals, inhibit cancer cell activity and stimulate production of immune-strengthening enzymes.” However, catechins are relatively unstable in a non-acidic environment like the intestines and less than 20 percent remains after digestion.

Lemon juice produced the best results, causing 80 percent of the tea’s catechins to remain. While these are preliminary results and more research is needed, you may want to add a squeeze of fresh lemon juice to your green tea to possibly increase its health benefits. Or try the recipe for Iced Green Tea Lemonade in Eating Alive II.

To read the article, click on the following link:

http://news.uns.purdue.edu/x/2007b/071113FerruzziTea.html