Citrus juice, vitamin C give staying power to green tea antioxidants
Lemons and tea go even better together than their popularity might suggest. Lemon juice caused 80 percent of tea's catechins to remain, the study found. Following lemon, in terms of stabilizing power, were orange, lime and grapefruit juices. Ferruzzi said both vitamin C and citrus juices must interact with catechins to prevent their degradation in the intestines, although data made it clear that citrus juices have stabilizing effects beyond what would be predicted solely based on their vitamin C content.
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Common tea formulations modulate in vitro digestive recovery of green tea catechinsGreen, R. J., Murphy, A. S., Schulz, B., Watkins, B. A. and Ferruzzi, M. G. (2007),
Mol. Nutr. Food Res., 51: 1152–1162. doi:10.1002/mnfr.200700086
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