An-“tea”-inflammatory Foods

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Duke Student Health Nutrition Staff
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Thumbnail You may remember when we blogged about the benefits of including more foods with anti-inflammatory properties in your diet Inflammation Where’s the Fire. I thought we might continue with these recommendations since it is National Hot tea Month (and it’s finally getting cold) let’s talk about the anti-inflammatory benefits of our favorite hot beverage, tea.

When we refer to teas we are really looking at black tea, green tea, white tea, and oolong tea. Each of these varieties contains antioxidants called flavonoids. The most potent of these, is known as ECGC (epigallocatechin gallate). ECGC is thought to help fight against free radicals that can contribute to heart disease, clogged arteries and cancer.

Teas also contain caffeine (less than coffee) and theanine (the major free amino acid found in tea), which affect the brain and seem to heighten mental alertness.

Black teas are more processed (fermented) than green teas so they contain less of the beneficial flavenoids than green teas, but overall they still have lots of free radical fighting power.

Remember when choosing teas that there is still some controversy over how much is best and how long to steep. Also flavored and sweetened beverages will add unwanted extra sugar to your diet.

Think about adding some tea to your diet each day- it may warm your heart (in a good way) and help put out the fire.

Looking for some helpful shopping tips for anti-inflammatory eating? Take a peek at these suggestions from Dr. Weil click here.

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