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To Boil or Not to Boil? What's Going to Make Your Tea the Healthiest? Recent Study: It Depends on the Type of Tea

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Hot or not? That could be a matter of health or ah... well almost death ;-) Usually a "tea" is a hot beverage, right? No? Well, ok there's ice-tea, but even the coolest of all teas is initially brewed with hot, sometimes almost boiling water. A practice of which a recent study from the   Universidade Tecnológica Federal do Paraná in Brazil suggests that it may actually impair some of the beneficial effects of Baldo, White, Black and Mate tea. How come? Well, in the study Vanessa de Carvalho Rodrigue, et al. conducted, it made a huge difference in terms of the total phenol and flavenoid content of the extracts (=the aformentioned teas) when the scientists used cold water instead of water that was 80°C "hot". You can learn more about tea at the SuppVersity Use Roiboos for Stress & Virus Control Tired? Theacrine Will Get You Goin' in Minutes Milk, Tea & Honey Don't Mix?! Theacrine or Caffeine for Brain Power? Aluminum, Lead...
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Not All Vitamin C is Created Equal: AA-2βG, a Powerful Vitamin C Analogue From Goji Berries Outperforms Its Cousin L-Ascorbic Acid and Teaches Scientists "Nature Still Knows Best!"

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Vitamin C, also known as L-ascorbic acid probably is the best known of all anti-oxidants; and the marketing  departments of the food companies know that and how to make use of its popularity with slogans like "Extra rich in vitamin C", "Extra Vitamin C", etc. Back in the days, when food was still exclusively nourishing and nobody expected it to heal the ailments it, or other food was causing, ascorbic acid was mostly added to products to extend their shelf-life (this is still common practice, btw.). Today, however, the highly processed foodstuff the unhealthy majority of the fast food society, we have become, is consuming on a daily basis contains vitamin C to... well, I guess to be more marketable . After all , scientific evidence for the purported beneficial effects of vitamin C in isolation, i.e. outside of the natural nutrient mix of real food (vegetables, fruits, meat, eggs, etc.) is scarce and a recent study ( Zh...
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Fruit Olympics: Study Analyses Antioxidant and Total Phenolic Content of 62 Fruits

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Did you ever want to know how your favorite fruit would perform in the most prestigious disciplines of the "Fruit Olympics", i.e. antioxidant capacity and phenolic content ? Yes? Well, I guess a group of researchers from China has just done you a favor... Xu et al. ( Xu. 2011 ) analysed the antioxidant capacity by Ferric-reducing antioxidant power ( FRAP ) assays and the free radical scavenging capacities by Trolox equivalent antioxidant capacity assays ( TEAC ) and found: Seven fruits had the strongest antioxidant activities among 62 tested fruits [...] they were Chinese date, pomegranate, guava, sweetsop, persimmon, Chinese wampee and plum (sanhua) . In addition, olive showed the strongest free radical scavenging ability , and cherry and pineapple also had high antioxidant capacities. Because of their high antioxidant activities, it could be speculated that these fruits will be beneficial for the diseases caused by oxidative stress. An interesting observation is that t...
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