Tea influences flavor perception and body's antioxidant levels
Scientists say that regular consumption of polyphenol-rich drinks can boost astringent sensations and our sensitivity to acids. They have also discovered that varying levels of polyphenols are already stored in the saliva - with huge differences between green tea or red wine drinkers and non drinkers. The study found that regular tea drinkers are more sensitive to astringency in acid solutions, which means that more polyphenol compounds are stored in their saliva. Given that the liquid in the saliva comes from the blood, it indicates that there may be a long-term build-up of polyphenols inside our blood system. This may help explain "the French paradox" - the observation that French people have a relatively low incidence of heart disease, despite their diet rich in saturated fats.