Food combination:
Green Tea with lemon
Effect:
Better absorption of healthy flavonoids such as EGCG (epigallocatechin gallate).
Background:
Something that tea drinkers have known for centuries might actually be confirmed by science. A study from Purdue University showed recently that adding ascorbic acid - that is vitamin C - in green tea can potentially boost the absorption of EGCG and other catechins from tea. Another study from The Chinese University of Hong Kong found that ascorbic acid might protect catechins from degrading as they normally would in just a matter of minutes after brewing the tea. Why should we care?
Catechins are in the focus of much medical research. Epigallocatechin gallate (or EGCG) for instance is being researched for its potential cancer inhibiting qualities and it is considered even as a potential HIV medicine. This type of research is in very early stages and green tea should not be confused to be medicine of course but such focus on the good qualities of tea is interesting. Other studies have linked lemon tea with lower skin cancer risk which seems plausible as many chemicals present in tea have the potential of protecting skin from UV-rays.
The challenge with the Purdue study is of course the immensely complicated chemistry of human metabolism. That's why the study was made on rats rather than on people. Yet I would assume there is no chemical reason why something that has long been confirmed by tradition could not be confirmed later by the science as well.
Personally though, I never pay attention to single nutrients like EGCG when considering the health effects of food - no matter how potent these substances are considered to be. It would go against the philosophy of food synergy to try and simplify the health benefits of tea to one or two potent nutrients. Tea should obviously be enjoyd for its wonderful taste and invigorating power. But I do think that enjoying tea with a slice of lemon can enhance the experiance and potentially even boost your health for the reasons presented above.
Next time you drink tea - drop in a slice of lemon, just in case.
Further readings:
Catechins are in the focus of much medical research. Epigallocatechin gallate (or EGCG) for instance is being researched for its potential cancer inhibiting qualities and it is considered even as a potential HIV medicine. This type of research is in very early stages and green tea should not be confused to be medicine of course but such focus on the good qualities of tea is interesting. Other studies have linked lemon tea with lower skin cancer risk which seems plausible as many chemicals present in tea have the potential of protecting skin from UV-rays.
The challenge with the Purdue study is of course the immensely complicated chemistry of human metabolism. That's why the study was made on rats rather than on people. Yet I would assume there is no chemical reason why something that has long been confirmed by tradition could not be confirmed later by the science as well.
Personally though, I never pay attention to single nutrients like EGCG when considering the health effects of food - no matter how potent these substances are considered to be. It would go against the philosophy of food synergy to try and simplify the health benefits of tea to one or two potent nutrients. Tea should obviously be enjoyd for its wonderful taste and invigorating power. But I do think that enjoying tea with a slice of lemon can enhance the experiance and potentially even boost your health for the reasons presented above.
Next time you drink tea - drop in a slice of lemon, just in case.
http://www.buzzle.com/articles/lemon-tea-benefits.html
Photos (cc):
Tea by Mariela M., lemon by Kevin
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