Green Tea with a Twist

Enjoy your cup of tea with an easy twist–and get more benefits!

How: To your green tea add black pepper, a piece of lemon or lemon juice, a slice of pear, apple, or crushed mint leaf. Sounds like a recipe for a good pie, doesn’t it? But these are not just to spice up the tea flavor–they make your tea even better for you. There are scientific reasons behind why you should add these ingredients:

Why 1: Black pepper and vitamin C make more EGCG, prominent antioxidants in green tea, available for your body when they are consumed with green tea.

Why 2: A slice of pear, apple, or crushed mint leaf added to green tea produces Theaflavins. When the tea color changes to reddish, Theaflavins are synthesized in tea. According to studies, combining EGCG and a low amount of Theaflavins resulted in greater anticancer activity and a reduction of LDL cholesterol.

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References:

“Formulation with ascorbic acid and sucrose modulates catechin bioavailability from green tea.”Peters CM, Green RJ, Janle EM, Ferruzzi MG. Food Research International 2010 Jan 1;43(1):95-102.

“Green tea formulations with vitamin C and xylitol on enhanced intestinal transport of green tea catechins .” Chung JH, Kim S, Lee SJ, Chung JO, Oh YJ, Shim SM. Journal of Food Science 2013 May;78(5):C685-90. doi: 10.1111/1750-3841.12112. Epub 2013 Apr 1.

“Piperine Enhances the Bioavailability of the Tea Polyphenol (−)-Epigallocatechin-3-gallate in Mice”Joshua D. Lambert , Dou Hwan Kim , Vladimir M. Mishin , and Chung S. Yang Journal of Nutrition August 1, 2004
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“Cholesterol-Lowering Effect of a Theaflavin-Enriched Green Tea Extract” Maron DJ, Lu GP, Cai NS, Wu ZG, Li YH, Chen H, Zhu JQ, Jin XJ, Wouters BC, Zhao J. Archives of international medicine June 23, 2003, Vol 163, No. 12

“Synergistic anticancer activity of biologicals from green and black tea on DU 145 human prostate cancer cells” Kobalka, Keck, Jankun Dept. of Urology, The University of Toledo, Toledo, USA

“A report about Poliphenols in black tea” http://www.ph.nagasaki-u.ac.jp/lab/natpro/research/blacktea.html

“Oxidation of Tea Catechins: Chemical Structures and Reaction” Tanaka, T.; Kouno, I Mechanism.Food Science and Technology Research, vol 9 (2003) no.2 128-133