Flavonoids: Did You Know?

All teas from the plant camellia sinensis contain flavonoids. In fact one third of the weight of a tea leaf is comprised of flavonoids, which are released when the tea leaves come in contact with boiling water.


Franz Eugen Köhler, Camellia sinensis, Köhler’s Medizinal-Pflanzen (1896)

Brewing your tea releases about 300 mg of flavonoids per 250 mL serving.  This makes tea a key dietary source of flavonoids. In comparison to other recommended sources, fruit juices run at about 3-50 mg flavonoids per serving. While tea is a naturally rich source of flavonoids, it is not a substitute for fruits or vegetables which provide a wide range of nutrients such as flavonoids and essential vitamins and minerals.


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