According to new research, the beneficial antioxidant ingredients of green tea called catechins are better absorbed when the tea is mixed with lemon juice.
Lemon fruit abounds in ascorbic acid—which is the scientific name for vitamin C—and scientists from Purdue University showed that catechins can be absorbed up to three times as fast by intestinal cells and get into the bloodstream when the vitamin is present.
Connie Weaver, head of the National Institutes of Health Purdue University-University of Alabama at Birmingham Botanical Research Center for Age-Related Diseases, which funded the study, explains that there is much interest in studying bioactive materials that might protect people from disease and promote better health and well-being.
She adds that "what’s been totally ignored is the way these materials are found in foods in combination with other ingredients."
Catechins are a class of antioxidant polyphenols that scientists believe reduce the risk of heart disease, stroke, cancer and diabetes, and in addition to tea they can be found in cocoa and grapes.