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Black Tea Antioxidants; Antioxidants in Black Tea, and Green Tea are Equal!Black Tea Antioxidants; Antioxidants in Tea, and Green Tea have been found to be equal in that "the aflavins" in black, have the same antioxidant potency as "catechins" in green tea!
It has been found that the total phenol content and antioxidant
capacity of commercial teas can vary widely. Antioxidants can be
measured in foods and drinks, but it remains true that the whole plant
contains more nutrients than have been able to be separated and
measured, and these nutrients work together as potent antioxidants, and
these also include phenolic acids and polyphenols.
The health benefits of tea are compelling enough reason to broaden our drink menu! All teas come from the Camellia sinensis plant. The leaves are processed differently to produce different flavors. Green tea leaves are withered and steamed, while others are crushed and fermented. All these teas are rich in polyphenols, which are a type of antioxidant. It has been found that tea has about eight to 10 times the quantity polyphenols found in fruits and vegetables, and belong to the family of flavonoids. These antioxidants have a detoxifying effect that protects cells from free radical damage that can lead to blood clot formation, atherosclerosis, and cancer. From research we find that regular tea drinkers, having two cups or more a day, have less heart disease and stroke, lower total cholesterol, and lower LDL cholesterol. Science has also found that tea may help boost metabolism to help weight loss, block allergic responses, slow the growth of tumors, protect bones, fight bad breath, improve skin, protect against Parkinson's disease, and even delay the onset of diabetes! 
Antioxidants in Green and Black Tea Links to more information on tea are listed here. Antioxidant Teas
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