Antioxidants in Tea

Tea's antioxidant potency stems primarily from its polyphenol content — catechins in green tea, theaflavins and thearubigins in black tea. These compounds donate electrons to unstable free radicals, preventing oxidative damage to cells, DNA, and lipids. The ORAC (Oxygen Radical Absorbance Capacity) value of green tea exceeds that of blueberries, pomegranates, and most other commonly cited antioxidant foods on a per-serving basis. However, antioxidant capacity in a test tube does not directly translate to biological benefit — bioavailability, absorption, and metabolism all modulate the actual impact. Research suggests that regular tea consumption (3-5 cups daily) is associated with reduced markers of oxidative stress, lower LDL oxidation, and improved endothelial function. The antioxidant profile differs by tea type: green tea provides primarily catechins (fast-acting, rapidly absorbed), while black tea provides theaflavins and thearubigins (larger molecules with different absorption kinetics). White tea, minimally processed, retains catechins comparable to green tea with additional methylated catechins. Adding milk to black tea may partially bind polyphenols, though research on whether this reduces antioxidant absorption remains inconclusive.