date:May 17, 2012
High levels of polyphenolics, including thearubigins and theaflavins in tea can protect cells and tissues from oxidative damage by scavenging oxygen-free radicals. Tea phenolics may therefore be active antioxidants in the digestive tract and in other tissues after uptake.
Source: Preventive Medicine
Volume 54, Supplement, 1 May 2012, Pages S98-S102, doi: 10.1016/j.ypmed.2011.12.009
The effect of black tea on risk factors of cardiovascular disease in a normal population
Authors: T. Bahorun, A.