It is well known that fruit and vegetables are good sources of antioxidants. However, it is less well known that green, oolong and black teas contain tea flavonoids that have strong antioxidants. Each day, a mounting body of evidence shows that tea possesses potent antioxidants as well as anti-inflammatory, antimicrobial, antihypertensive, cholesterol-lowering, neuroprotective and thermogenic properties (with the latter being linked to weight loss). In turn, a growing number of super study meta-analyses and epidemiological papers have been finding trends in relation to tea reducing diabetes, cardiovascular disease, stroke, arthritis and obesity risk as well as possessing protective properties against cancer.
While tea is not a replacement for fruit and vegetables, studies have shown that drinking two to four cups of tea a day has approximately the same antioxidant “potency” as eating six apples! In addition to contributing to fluid and antioxidant intake, drinking four cups of tea a day can provide certain vitamins and minerals, which are proven to promote health and well-being. The most common vitamins and minerals found in tea are vitamins C, B and E; calcium, zinc, potassium and manganese.