Discover the powerful properties of Antioxidant Teas!
But what are antioxidants? Antioxidants are compounds that inhibit the effects of free radicals in the body and are present in our teas.
Popular beverages used since ancient times, with records of their use since 27 BC, are rich in phenolic compounds and are very important in diets due to their antioxidant characteristics.
There are various antioxidant substances, both enzymatic and non-enzymatic. Such as: Vitamin E (tocopherol), Vitamin C (ascorbic acid) and phenolic compounds (known as flavonoids).
The use of antioxidants reduces the formation of free radicals, leading to a lower incidence of diseases such as chronic illnesses, cardiovascular diseases, cancer, and neurodegenerative diseases.
Catechins, flavonoids abundant in teas, play this role of scavenging free radicals. Tea in the form of infusion preserves these substances, which are very beneficial to health.
Brazilian researcher Morais, S.M, et al.; 2009, reports that the teas with the highest efficacy against free radicals were: green tea, cinnamon, clove, bay leaf, and black tea. Below is a table of commonly used teas in Brazil and their actions:
TEAS AND CONDIMENTS: CHEMICAL CONSTITUENTS, POPULAR USES.
Of the condiments analyzed, cinnamon, clove, and bay leaf contain the substance eugenol, a phenolic compound with strong antioxidant action.
Remember the compounds that help fight free radicals in your body: flavonoids, catechins, and phenolic compounds. Below is a description of the scientific article researched.
Therefore, it's worth remembering, a healthy little tea is never too much!!! We love it! See you soon, enjoy your day!
Researched article: MORAIS, S.M. et. Al; 2009. Antioxidant action of commonly consumed teas and condiments in Brazil. Lab. of Chemistry and Natural Products, State University of Ceará, CE, BR. Brazilian Journal of Pharmacognosy. Author contact: selene@uece.br
