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The Ultimate Antioxidant→

Purdue University: Citrus juice, vitamin C give staying power to green tea antioxidants→

Degradation of green tea catechins in tea drinks→

Tannins and human health: a review→

Physiological levels of tea catechins increase cellular lipid antioxidant activity of vitamin C and vitamin E in human intestinal Caco-2 cells→

Purdue University: Temperature, humidity affect health benefits of green tea→

Promoting osteoblast differentiation by the flavanes from Huangshan Maofeng tea is linked to a reduction of oxidative stress→

Inhibition of Xanthine Oxidase and Suppression of Intracellular Reactive Oxygen Species in Tea Anitoxidants→

Protective effect of green tea against lipid peroxidation in the rat liver, blood serum and the brain→

Tea catechins’ affinity for human cannabinoid receptors→


An investigation of the antioxidant activity of black tea using enhanced chemiluminescence→

Effects of Infusion Time and Addition of Milk on Content and Absorption of Polyphenols from Black Tea→


Antioxidant Activity of Black Tea vs. Green Tea→

Method for determining the content of catechins in tea infusions by high-performance liquid chromatography→

Decrease in concentration of free catechins in tea over time determined by micellar electrokinetic chromatography→

Analysis of catechins and caffeine in tea extracts by micellar electrokinetic chromatography→


Effects of different steeping methods and storage on caffeine, catechins and gallic acid in bag tea infusions→

USDA: Sources of Flavonoids in the U.S. Diet→

Estimated dietary flavonoid intake and major food sources of U.S. adults→

Tea and Coffee: A Century of Progress→

Bone mineral density, polyphenols and caffeine: A reassessment→

Bioavailability and bioefficacy of polyphenols in humans→

Nature and consequences of non-covalent interactions between flavonoids and macronutrients in foods→

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