Tea

Tea is a plant with interesting therapeutic properties for humans. It helps fight against free radicals, which are responsible for ageing and degenerative diseases (type-2 diabetes, cancers, cataracts, Alzheimer’s and Parkinson’s diseases, etc.). The flavonoids present in tea have an antioxidant action. These flavonoids also protect tissues against the pro-oxidant effects of iron. For this reason, tea is generally appropriate for people with too much iron but should be avoided in the case of iron deficiencies or in situations where iron requirements are higher (menstruations, pregnancy, breast-feeding, with certain medicines, etc.). Indeed, the tannins contained in tea inhibit iron absorption.
Green tea exhibits an appreciable anti-inflammatory and anti-allergic action compared to other chemical options. Tea catechins are effective in a variety of inflammatory situations, from eczema to joint inflammations (arthrosis, spondylitis, rheumatoid arthritis). Flavonoids contribute to the regulation of allergic reactions such as psoriasis, asthma and eczema.

Choosing the right tea
2 to 3 daily cups of tea taken without sugar or with whole sugar guarantee an intake of antioxidant substances, thus improving your health. Those finding it difficult to put up with the stimulating effects of theine may drink caffeine-free green tea.
N.B. Adding milk to your tea inhibits its antioxidant properties. Indeed, milk proteins prevent its absorption, thereby thwarting the expected positive effect on your health.
Lastly, for those who dislike tea or cannot find the time to drink any, there are food supplements rich in flavonoids and carotenoids.