Scientists are saying that the ever popular and highly regarded green tea can be made even more healthful by adding citrus juice.
A study led by scientists at Purdue University comparing the effect of various beverage additives on the naturally occurring antioxidants found in tea called catechins, has revealed that by adding lemon, orange, lime or any other citrus juice to green tea there will be an 80% increase in the amount of antioxidants that can be absorbed by the body. “If you want more out of your green tea, add some citrus juice to your cup after brewing or pick a ready-to-drink product formulated with ascorbic acid,” said Mario Ferruzzi, assistant professor of food science at Purdue University and the study’s lead author. The researchers explained that the antioxidants are better preserved in an acidic, vitamin c rich environment. The un-acidic state of the intestines eliminate many of the antioxidants before they can be absorbed by the body. “Off the bat you are eliminating a large majority of the catechins from plain green tea,” Ferruzzi said. “We have to address this fact if we want to improve bodily absorption.” This is good news for an already healthy drink. This adds to the large body of research that has been growing over the years showing the many health benefits of green.