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.
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