Antioxidant
Tea is one of nature's richest sources of antioxidants. The catechins in tea help neutralize free radicals, supporting daily wellness as part of a balanced lifestyle.
Catechins — Tea's Antioxidant Core
Catechins (tea polyphenols), particularly EGCG, are tea's primary antioxidants. Green tea retains the most catechins since it is unfermented. Oolong and black tea convert some catechins into theaflavins and thearubigins during fermentation, which also exhibit antioxidant activity.
Free Radicals and Daily Defense
The body naturally produces free radicals through metabolism, and environmental factors like pollution, UV rays, and stress increase free radical formation. While the body has its own antioxidant defenses, consuming antioxidant-rich foods in daily diet supports overall wellness. Tea provides a steady source of catechins as a convenient daily beverage.
Maximizing Catechin Intake
Catechins are sensitive to high heat and alkaline conditions. Brew green tea at 70-80掳C to minimize oxidative degradation. Avoid brewing in metal containers, as metal ions may react with catechins. Drink tea promptly rather than steeping for extended periods. Vitamin C enhances catechin absorption, so pairing tea with fruits or vegetables is beneficial.
