Originally published October 25 2005
Dietitians talk about the health advantages of drinking tea
by Mike Adams, the Health Ranger, NaturalNews Editor
The American Dietetic Association talks about the many health benefits of tea, particularly its antioxidant powers.
Research presented at the American Dietetic Association's (ADA) annual meeting revealed that tea provides more flavonoid antioxidants than any other food or beverage in the U.S. diet.
Other studies presented at the conference indicated that tea flavonoid antioxidants might provide a myriad of health benefits, including reduced risk for heart disease, control of metabolic syndrome and blood glucose regulation as well as emerging neuroprotective effects.
"Several studies have found that drinking tea may be good for the heart due to power of flavonoid antioxidants - the antioxidants found in tea," said Douglas Balentine, Ph.D., Director Nutrition Sciences North America, who presented at the ADA Food and Nutrition Conference & Expo about the role of dietary flavonoids in health.
"For most Americans, drinking a cup of tea a day - hot or cold, black or green - will nearly double their current intake of flavonoid antioxidants."
In a presentation titled "Potential Health Benefits of Dietary Flavonoids" Balentine presented the latest findings about tea consumption and human health.
New research conducted at the Unilever Food Research Centre in Vlaardingen, The Netherlands and the University of Nottingham in Nottingham, U.K. used nutritional metabonomics to determine whether green and black teas are metabolically equal.
Certified by the Unilever Health Institute in The Netherlands, the AOX(TM) Seal is unique to Lipton(R) products and can be found on many green and black teas, including tea bags, Green Tea Iced Tea Mix, Lipton To Go and most ready-to-drink bottled iced teas.
The ADA is the nation's largest organization of food and nutrition professionals in the United States.
At the ADA's FNCE annual meeting, the media and the food industry together address critical food and nutrition issues that impact consumers.
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