Most of the purported health benefits of tea comes from antioxidants, or substances that fight free radical damage. Antioxidants can protect against a range of chronic diseases, including heart disease and cancer.
They are naturally occurring compounds found in a variety of foods, including fruits, vegetables, and spices. They can also be produced by the body.
There are many different types of antioxidants, but all of them work together to prevent and treat disease. Some of these are flavonoids, others are catechins and polyphenols, and still other antioxidants are called phytonutrients (plant nutrients).
Teas come from different plants, but most contain a combination of these compounds. Some of the most popular are green tea, oolong tea, and black tea.
Each type of tea contains a different amount of these substances, but all have high levels of them. For instance, green tea is rich in a chemical called epigallocatechin-3 gallate, or EGCG. Oolong and black teas also contain a wide range of other flavonoids, including theaflavins.
The polyphenols in these teas act as antioxidants, preventing or reducing the damaging effects of oxidation. Oxidation is a chemical reaction that occurs when energy from the sun and other sources breaks down molecules in our bodies.
In our bodies, uncontrolled oxidation can break down molecules that are vital to our health, such as DNA. When too many of these molecules are damaged, they can mutate and cause cells to malfunction.
The most effective way to get the antioxidants that our bodies need is from a well-balanced, plant-based diet. A diet that includes a wide variety of whole, fresh fruits and vegetables, legumes, nuts, and seeds, as well as dark chocolate, berries and fish, is the best way to ensure we have a plentiful supply of these health-protective substances.