Time for tea
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
Justine joined Viva! in 2005 after graduating from Bristol University with a PhD in molecular biology. After working as a campaigner, then researcher and writer, she is now Viva!’s head of research and her work focuses on animals, the environment and health. Justine’s scientific training helps her research and write both in-depth scientific reports, such as White Lies and the Meat Report, as well as easy-to-read factsheets and myth-busting articles for consumer magazines and updates on the latest research. Justine also recently wrote the Vegan for the Planet guide for Viva!’s Vegan Now campaign.
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