In their study, researchers compared the effect of various additives on the level of catechins. They and found that the combination with Vitamin C seems to enhance some of the unique health benefits of green tea including reduced risk of cardiac problems and cancer.

The lead author of the study- Mario Ferruzzi, who is also the assistant professor of food science at Purdue University, adds, “Although these results are preliminary, I think it's encouraging that a big part of the puzzle comes down to simple chemistry.”.

Catechins exhibit health-promoting qualities but are somewhat unsteady in a non-acidic environment, such as the intestines. Therefore only 20 percent of the total catechins remain active after digestion. Ferruzzi further reports "Off the bat you are eliminating a large majority of the catechins from plain green tea. We have to address this fact if we want to improve bodily absorption."

Ferruzzi added various juices, creamers, and other additives to freshly-brewed tea and put them through a model by creating a gastric and small-intestinal digestion. The experiment proved that citrus juice elevated the healthier antioxidant levels by more than five-fold. After lemons, orange, lime, and grapefruit juices seemed to have interacted well with green tea and prevent the degradation of antioxidants in the intestines.

Ferruzzi says, "If you want more out of your green tea, add some citrus juice to your cup after brewing or pick a ready-to-drink product formulated with ascorbic acid.”

Various studies done in the field indicate that catechins from the green tea plant are capable to restrict cancerous growth, detoxify toxic elements and boost the production of immune- strengthening enzymes.

Ferruzzi says, "This study tells us a lot of interesting things, but it raises many questions that have yet to be answered.”

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