Ever thought about boosting your metabolism with the help of green tea with lemon?
No, we’re not making jokes here!
This is serious research performed in 2008 by Henning et al who found that the bioavailability of catechins in green tea can be increased with juices such as grapefruit, orange, lemon, or lime.
Bioavailability is an expensive word for the fraction of the ingested dose of green tea antioxidants that is actually absorbed in your body.
Especially one of these antioxidants called epigallocatechin-3-gallate (EGCG) is important here as it provides many health benefits such as
- Preventing cancer: green tea and cancer
- Preventing acne: green tea and acne
- Preventing diabetes: green tea diabetes.
- Reducing cardiovascular disease, and
- Stop neurodegenerative diseases such as Alzheimer’s and Parkinson: antioxidants.
Better absorption of the catechins!
Together with the other catechins (epicatechin-3-gallate, epicatechin and epigallocatechin) these are absorbed better when taken in combination with fruit juices high in phenolic acids (Ph).
These results are confirmed by a 2007 study by Green et al from Purdue University in West Lafayette, IN (USA). They found:
Add citrus juices or vitamin C (ascorbic acids) to green tea and the amount of catechins available for the body to absorb increases.
Put in other words, combined with citrus juices FIVE TIMES more green tea catechins will be absorbed. Although orange, lime, grapefruit juices all increase the intake of EGCG and the other catechins…..
Combining green tea with lemon is an even better idea
as 80 per cent of tea’s catechins remain!
Green RJ, Murphy AS, Schulz B, Watkins BA and Ferruzzi MG. 2007. Common tea formulations modulate in vitro digestive recovery of green tea catechins. Molecular Nutrition & Food Research 51:1152–1162.
Henning SM, Choo JJ, Heber D. 2008. Nongallated Compared with Gallated Flavan-3-ols in Green and Black Tea Are More Bioavailable. Journal of Nutrition 138:1529S-1534S.