A new study just released from Purdue University shows that citrus juices added to green tea gives the green tea a boost by making the antioxidants that are present in the tea remain in the body after digestion.

The researchers combined different beverages with green tea and then compared the results. And what they found was that when they combined green tea with either citrus juice or vitamin C there were more antibodies available. These antibodies are called catechins and they are believed to be the compounds responsible for some of the health benefits of green tea. However, research has shown that catechins are unstable unless they are in an acidic environment and the intestines do not a high level of acidity, there for less than 20% of the catechins remain after digestion and the body does not have a chance to absorb them.

They tested a great variety of substances that are normally added to tea such as juices and dairy creamers in a model that simulates the digestion process. The results showed that citrus juices were able to recover more than 5 times the levels of catechin. With ascorbic acid, the amount recovered was six times and with vitamin C, 13 times.

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