Antioxidants In Tea.... A growing body of research indicates that the tannins in tea are naturally-occurring flavonoids which have strong antioxidant properties. Drinking tea is a natural and pleasant way to increase dietary intake of antioxidants. There is mounting evidence that suggests that antioxidant-rich foods may play a role in reducing the risk of certain cancers, heart disease and stroke. Researchers indicated that black and green tea have comparable health benefits and that adding milk to tea, does not inhibit the body's ability to benefit from the antioxidants in brewed tea. About three times as many antioxidant polyphenois is found in white tea then green tea. White tea is simply dried in natural sunlight, "this preserves more of its antioxidant properties" Drinking white tea besides being more beneficial is that the pale amber liquid is a lot more palatable than green tea and doesn't have the same cabbagy smell. Recent research exploring the potential health attributes of tea is leading many scientists to agree that tea, both black and green, may contribute positively to a healthy lifestyle. "Fruits, vegetables, and tea all contain important antioxidants. Research suggests these phytonutrients may contribute substantially to the promotion of health and the prevention of chronic disease. For example, recent research studies reveal the antioxidants in tea may inhibit the growth of cancer cells and support cardiovascular health," stated Jeffrey Blumberg, Ph.D., F.A.C.N, Chief of the Antioxidants Research Laboratory at the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University.