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Green tea is a drink full of benefits that we can enjoy at any time of the day. But today we reveal a very simple trick to make it even healthier.
Drinking one or more cups of green tea every day is a good habit that can offer many benefits. It is in fact a drink with anti-inflammatory and antibacterial power but also a real concentrate of antioxidants.
You probably know that many of the benefits of green tea derive from the presence ofEGCG, epigallocatechina gallato, an important polyphenol. But what you may not know is how to favor the presence of this substance inside the drink and, above all, how to make our body assimilate it more.
There is a way to make green tea even more beneficial, she explained Deanna Minich, a functional nutritionist. This is a really simple trick: squeeze some lemon in your tea!
"Most people don't know this, but if you drink green tea and squeeze the lemon into the tea, you can boost the catechins and make them work better in your body," Dr. Minch said in a podcast.
Some studies on this support this thesis (but obviously more research is needed to confirm it). Notably, one study found that green tea with the addition of lemon had more polyphenols than green tea alone. This does not mean that green tea alone does not have a great wealth of antioxidants but rather that, when the two drinks are compared, it emerges that the one with the addition of lemon buys even more.
Another theory, as written in the Journal of Food Processing and Technology, is that the high acid content of lemon increases the antioxidants in green tea and makes them more easily absorbed by the body.
Furthermore, lemon also boasts its own antioxidant profile, with significant amounts of vitamin C useful for the immune system, so it certainly can't hurt to squeeze a little juice into the tea. It would be even better also add the zest (naturally untreated): Lemon zest contains compounds called salvestrol Q40 and limonene, which are known to have antioxidant properties.
By the way, you may not know that lemon peels can have five to 10 times more vitamins than the juice itself.
Fonti: MBG food / Natural Science / Journal of Food Processing and Technology
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