The content of fat in milk can affect the antioxidation of tea

A report from the UK that may have another impact on public health: adding whole or skimmed milk powder to tea can affect the antioxidant capacity of beverages According to research published in the Journal of nutrition, in addition, any milk can reduce the antioxidant capacity of black tea by 7% - 25%, compared with that without milk Lisa Ryan and s é Bastien Petit, from the functional food center of Oxford Brookes University, reported that skimmed milk has a much greater ability to reduce the antioxidant capacity of black tea than all or half skimmed milk It is reported that the decrease of antioxidant capacity in tea is related to the level of theaflavin and thearubin These two substances can affect the total antioxidant capacity of green tea Its antioxidant capacity is measured by FRAP "Although the milk added does not affect the content of catechol or quercetin, it can affect other antioxidant components, such as thearubin and xanthophyll, which can affect the total antioxidant capacity of green tea." Green and black most green tea scientists focus on the benefits of tea in reducing Alzheimer's and certain cancers, improving cardiovascular and oral health, and weight management Green tea water extract contains 30% - 40% polyphenols, while black tea contains 3% - 10% According to a study published in the Journal of health by researchers from Oxford University, British black tea consumers drink three to four cups a day, usually with a certain amount of milk "Research from the public reports that tea is rich in antioxidants that can improve the overall antioxidant status of individuals." Comparative science has reported conflicting data In 2007, scientists from Germany discovered in Charite, Berlin that drinking tea containing milk can inhibit catechins, which are good for cardiovascular system Researchers have found that tea increases the ability of arteries to contract and relax to increase blood flow, which is hindered when milk is added to tea, the European Heart Journal reported This latest research needs us to understand the potential health benefits of this drink It is related to the fat content in milk Not all milk has the same bioavailability for the compounds in tea Ryan and Petit analyzed the antioxidant capacity of five brands of black tea, including whole milk, semi skimmed milk or skimmed milk The results showed that adding 10, 15, and 20 ml of whole fat, semi skimmed, skimmed milk to tea reduced the total antioxidant capacity, but skimmed milk decreased the most Ryan and Petit Pointed out that: we accept the change of milk and milk fat content of different output will affect the total antioxidant capacity of tea They added that the reduced antioxidant capacity of black tea with milk depends on the amount of milk added and the amount of fat in the milk What about coffee? The latest report from food giant Nestle: adding milk to instant coffee will not affect the antioxidant capacity of coffee, including caffeic acid, ferulic acid and isoferulic acid According to a study published in the Journal of nutrition by nine researchers, when milk and saccharin are not added to coffee, the intake of caffeic acid and ferulic acid is relatively reduced Scientists will test and debug the surrounding antioxidants at the upcoming 2010 nutritional antioxidants conference.