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