Archive | plus citrus RSS feed for this section

A little citrus to green tea boosts antioxidant

26 Nov

Mario Ferruzzi, assistant professor of food science at Purdue University in West Lafayette, Ind. said in a prepared statement recently that mixing in some citrus juices or vitamin C to green appears to raise its antioxidant level particularly the one called catechins which is responsible for some of green tea health benefits in reducing the risk of cancer, heart attack and stroke goodness.

“Although these results are preliminary, I think it’s encouraging that a big part of the puzzle comes down to simple chemistry,” Ferruzzi said.

Using a laboratory model that simulates digestion in the stomach and small intestine, Ferruzzi tested green tea with a number of additives, including juices and creamers.

He found that citrus juice increased recoverable (absorbable) catechin levels by more than five times, while vitamin C (ascorbic acid) boosted recoverable levels of the two most abundant catechins by six and 13 times.

The findings were published in the journal Molecular Nutrition and Food Research.

Citrus juices and vitamin C may interact with catechins to prevent degradation in the intestines, Ferruzzi said.

Advertisements
%d bloggers like this: