Ascorbic acid and sucrose bolster the green tea effects
Posted on 10. Sep, 2009 by admin in Health
Ascorbic acid (aka vitamin C) and sucrose (common sugar) when added to green tea (which maybe the usual way that green lemon tea is taken) can actually aid in greater absorption of catechins from the tea.
According to researchers from Purdue University, adding ascorbic acid and sucrose (common sugar) to tea increase absorption of catechins, the polyphenols that are rich in tea, especially the green tea.
The catechins are believed as antioxidants that help fight diseases including stroke, diabetes and cancer.
The researchers demonstrated through a digestive model that by adding the two constituents (ascorbic acid and sucrose) catechins absorbed in the blood is three times higher in a person than one who has taken the green tea without adding the ascorbic acid and sucrose.
These findings were elucidated in the journal of Food Research International; the online version.
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