Description
Many in vitro studies have demonstrated the antioxidant properties of both black and green tea, as well as the antioxidant activity of polyphenols in tea. Further studies have shown that these antioxidant components of tea are absorbed into the blood circulation from the digestive tract and act as antioxidants in body systems. These findings indicate that tea drinking helps to reduce the risk of heart disease, stroke and cancer, common degenerative diseases.
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