Antioxidants in. Free radicals out. Tea can do that

Work out your inside the way you work out your body.
TEA CAN DO THAT™
Antioxidants can help the body protect itself against free radicals—molecules that can damage cells. Antioxidants in tea called flavonoids can do that.

Whether iced or hot, Teas made from real tea leaves provide more than great taste. Like fruits and vegetables, regular and decaffeinated brewed teas contain natural antioxidants called flavonoids* (10-22, 68, 69). Research suggests that antioxidants can be beneficial to health by helping the body protect itself from the harmful effects of “free radicals” (1-9, 26-30, 73-75). 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 (10-21).

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 on Functional Foods included black and green tea as functional foods. Based on the available scientific research, the 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 (33). Tea and tea flavonoids have also been shown to help strengthen the body’s immune system (34-43, 57-64), protect teeth by inhibiting plaque bacteria (44, 45, 56), potentially fight free radicals produced during strenuous exercise (76-80), and possibly increase calories burned during everyday activities (65, 66). 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.


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, and antioxidant vitamins, such as vitamin C and vitamin E. These studies have confirmed that tea contains important dietary antioxidants call flavonoids. (1, 2, 3, 71) Additionally, studies show tea flavonoids are absorbed by and can act as antioxidants in the body (23-32, 72). Together, these studies provide evidence that tea contains protective antioxidants and antioxidants can help the protect body itself against free radicals, molecules that can damage cells.


Antioxidants in. Free radicals out. Tea can do that.

Tea Flavonoids Fight Free Radicals

Published in the Journal of Nutrition, a recent intervention study found that smokers who drank four cups of decaffeinated green tea per day had a 31 percent decrease in measures of free radical damage to DNA in white blood cells as compared to those who drank four cups of water (67). In addition, two population studies in Asia evaluated the effects of tea drinking on cell DNA damage caused by free radicals from smoking. In both studies, DNA damage was found to be significantly lower in study participants who drank black or green tea compared to those who did not drink tea (6, 7). Further evidence from preliminary research in people conducted in both China and the US showed that drinking green tea significantly reduced free radical damage in both smokers and non-smokers (8). These studies demonstrate that antioxidants in tea help reduce free radical damage to DNA in smokers consuming 3-6 cups of tea per day, supporting the conclusion that tea flavonoids are effective dietary antioxidants.





*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.