Time for tea

| Post published on June 2, 2010
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It is well-known that tea is rich in antioxidants (substances that protect cells from the damage caused by unstable molecules known as free radicals). Because it is common in the UK to add milk to tea a recent study published in Nutrition Research analysed how the addition of whole, semi-skimmed and skimmed milk changes the antioxidant content of five brands of tea. All brands were found to be a good source of antioxidants but when the milk was added, the availability of antioxidants decreased. This effect was observed for all three sorts of milk and was strongest for the skimmed milk.

Ryan, Petit, 2010. Addition of whole, semi-skimmed, and skimmed bovine milk reduces the total antioxidant capacity of black tea. Nutrition Research. 30 (1) 14-20.

About the author
Dr. Justine Butler
I joined Viva! as a health campaigner in 2005 after graduating from Bristol University with a PhD in molecular biology. My scientific training helped me research and write numerous reports, guides and fact sheets for Viva! including Meat the Truth, Fish-Free for Life, One in Nine (breast cancer and diet) and the substantial report on the detrimental health effects of consuming dairy; White Lies. This accompanied Viva!’s report The Dark Side of Dairy which spelt out the inherent cruelty of dairy farming. We were the first UK group to take on the dairy industry in this way, and many of our supporters go vegan after reading these reports.

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