Studies of humans and animals show that the antioxidants in black and green teas are highly beneficial to our health, according to WebMD.
Green tea, black tea, oolong tea — they all come from the same tea plant, Camellia sinensis. The leaves are simply processed differently. Green tea leaves are not fermented; they are withered and steamed.
Black tea and oolong tea leaves undergo a crushing and fermenting process. All teas from the camellia tea plant are rich in polyphenols, which are a type of antioxidant. Black and green both have different types of antioxidants than fruits and vegetables.
Listed on a United States Department of Agriculture chart, thearubigins, epicatechins, and catechins are among those considered flavonoids, a type of antioxidant. According to the chart, brewed green and black teas have bunches of those.
The detoxifying effect of these antioxidants protects cells from free radicals, the damage that can lead to blood clot formation, atherosclerosis and cancer.
Some laboratory tests also show that black and green tea may help boost metabolism to aid weight loss, block allergic response, slow the growth of tumours, protect bones, fight bad breath, improve skin, protect against Parkinson’s disease, and even delay the onset of diabetes.
Talk to your health care provider to find out if a cup of tea would benefit you.
