Antioxidant Protection

Tea is one of the richest dietary sources of antioxidants, with a single cup providing more antioxidant capacity than most servings of fruits or vegetables. Tea polyphenols neutralize free radicals, chelate pro-oxidant metals, and upregulate endogenous antioxidant enzymes (SOD, catalase, glutathione peroxidase). The antioxidant profile varies by tea type: green tea is catechin-dominant, black tea relies on theaflavins and thearubigins, and pu-erh offers unique microbially modified polyphenols.