Citrus Juices and Vitamin C Boost Absorption of Green Tea
New research from Dr. Ferruzzi suggests that drinking green tea with vitamin C increases the bioavailability of catechins, compared to just green tea.The study was published in the journal Food Research International.
Catechins are beneficial compounds in green tea, and his previous research shows that citrus juices can also boost their availability. The amount of vitamin C in about half a glass of orange juice increased the amount of one of the most important anti-cancer catechins, EGCG, that could be absorbed by 54%, compared to just green tea. Lemon juice increased the amount of available catechins by about 80%, and next in terms of enhancement was orange juice.
Citrus juices increase the stability of catechins, thus more of them are available for absorption. This is important to cancer patients who drink green tea, or for those interested in optimal health, because obtaining enough catechins from drinking cups and cups of tea can be a challenge.
A warning to pregnant women or those trying to become pregnant: do NOT drink green tea because it blocks folate metabolism.