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Antioxidants and Tea!

Tea had the benefits of eating vegetables?

Tea is “a plant-based beverage,” says Jeffrey Blumberg, Ph.D., a Tufts University professor of nutrition. “You put those leaves in water and you heat them up and what you’re doing is extracting these phytonutrients that are very similar to those that you find in fruits and vegetables.

“It doesn’t have some of the vitamins and minerals and the fiber that you find in fruits and vegetables, so it’s not quite equivalent, but if we’re looking at those phytochemicals, then boy, there’s actually a fair amount in tea.” (Caffeine may have benefits, too. )

Pack with Healthful Antioxidents

Tea offers the benefits of antioxidants that work against reactive oxygen molecules. Reactive oxygen molecules such as peroxides and free radicals are products of normal body functions. Oxidants can gradually damage the body’s membranes and genetic material, leading to aging and chronic diseases, such as cancer and heart disease. Who wants that?

Antioxidants work to neutralize oxidants and prevent cell damage. Antioxidants in a healthful diet can hold back the damaging action.

Beta carotene, Vitamin E, and vitamin C are recognized antioxidants. Scientists have recently identified other compounds in plants, called phytochemicals, which also function as antioxidants. These plant compounds have been found in fruits vegetables, and all types of tea: black, green, and oolong. Two types of phytochemicals in tea are known as catechins and flovonols.

Here’s a cup of tea to younger and healthier cells!

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