date:May 17, 2012
ea phenolics and most probably with other antioxidant elements (endogenous or exogenous) not characterized in this study.
Although the underlying biological mechanisms for these effects and the exact role of phenolics warrant an extensive study, tea may provide an important source of dietary antioxidants in many individuals.
Interest in tea and its constituents has bloomed in recent years, with the greatest focus on the leafs polyphenol content. Green tea contains between 30 and 40 per cent