Studies have shown catechins from the green tea plant and Camellia sinensis are able to detoxify toxic chemicals, reduce risk of heart attack, inhibit cancer cell activity and stimulate production of immune-strengthening enzymes.  Catechins are relatively unstable in non-acidic environments, such as the intestines, and only less than 20% remains after digestion.  Finding methods to improve uptake of these catechins may, therefore, be important in improving health.

Studies found Lemon juice and the citrus juice caused 80 percent of tea's catechins to remain. They help to preserve the catechins through the digestive process and enhance their absorbability.  Adding a little lemon or lime juice; you have an acidic environment, and hypothetically a more stable and readily utilized form of catechin. The citrus juices enable more of green tea's unique antioxidants to remain after digestion.

The study’s leader author: Mario G. Ferruzzi, PhD.