Publisher: Nutrition & Food Science; June 2009
Author: Dr Carrie Ruxton
In this review, Dr Ruxton reviews the evidence linking consumption of black tea with the incidence of chronic disease, particularly highlighting the role of flavonoids as tea is the main contributor to dietary flavonoids in Western countries. The report, which explains what flavonoids are and why they are the subject of increasing scientific interest, shows that black tea is strongly linked to heart disease prevention by plausible mechanisms linked to flavonoid bioactivity. Emerging research also suggests that tea might benefit cognitive function and weight management.
Drinking Tea Could Help Alleviate Mental Health Woes…
With many of us left frazzled by the effects of the global pandemic, a new study… Read More
This site has been set up by the Tea Advisory Panel to provide journalists and health professionals with the latest scientific research and nutritional information on tea. Please tick one of the boxes below to indicate whether you are a journalist or health professional.