Black Tea vs Green Tea
Black tea vs green tea? Read about how the antioxidants in green tea are far greater and stronger.
Black tea vs Green tea. Which is better?
Until recently, tea research has focused on green tea. Green tea is loaded with the compound epigallocatechin gallate (EGCG), a powerful antioxidant. Since the fermentation process used to make black tea converts EGCg into other compounds, researchers assumed black tea had less health benefits than green tea.
However, recent studies indicate the compounds contained in black tea - theaflavins and thearubigens - not only vary the flavor and color of the tea, but they also provide health benefits originally attributed only to green tea.
It is the processing of green tea that makes the difference. Green tea leaves are steamed, which prevents the EGCG compound from being oxidized.
Black and oolong tea leaves, however, are made from fermented leaves, during which the EGCG is converted into other compounds that are not nearly as effective in preventing and fighting various diseases.
Today, scientific research in both Asia and the west is providing hard evidence for the health benefits long associated with drinking both black and green tea.
All teas from the camellia tea plant are rich in polyphenols, which are a type of antioxidant. Whether green or black, tea has about eight to 10 times the polyphenols found in fruits and vegetables.
All this research seems to suggest that if you want to do something very beneficial for your health, drink tea. It has no calories and lots of polyphenols. It is far healthier than soda!
Nutritionists recommend drinking six to 10 cups of black or green tea throughout the day, beginning at breakfast. Change to decaf tea midday, if you want to.
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