Vitamin C, sugar may enhance green tea's effects
A study from Purdue University found that including sucrose and vitamin C in ready-to-drink green tea beverages may boost their health profile. Research suggests that adding sugar and vitamin C increases the absorption of green tea compounds, epigallocatechin (EGC) and epigallocatechin gallate (EGCG), by up to 200%. A separate study from Hong Kong has recently discovered that the cells of regular tea drinkers may have a younger biological age than cells from non-drinkers - difference being about 5 years of life.