Flavonoids are dietary compounds found in tea, wine, cocoa, fruit and vegetables. They contribute significantly to taste and color, and possibly offer health benefits. Scientific experts agree that a diet rich in flavonoids is generally associated with helping maintain a healthy heart. All teas -black, green, oolong and white- are naturally rich in flavonoids. The main group of flavonoids found in the tea plant is known as catechins, which are subsequently transformed during the tea production process. This results in the creation of other flavonoids called theaflavins and thearubigins in black tea, giving it a distinctive color and flavor. Because green tea is only mildly processed, it retains most of its catechins content.

Tea is the major contributor of flavonoids in the American diet. Based on the US government's data from the USDA's National Health and Nutrition Examination Survey (NHANES 1999-2002), 65.4% of total flavonoids consumed by adults in the US are from tea. ^1,2

1. Chun OK, Chung SJ, Song WO. Estimated dietary flavonoid intake and major food sources of U.S. adults. J Nutr. 2007;137:1244-1252.
2. Chun OK, Chung SJ, Song WO. Estimated intake of proanthocyanidin in the US population. Experimental Biology Meeting, New Orleans, LA, April 20, 2009 (abstract).

*While tea is a naturally rich source of antioxidants, it is not a substitute for fruits or vegetables which provide a wide range of antioxidants and essential vitamins and minerals. Please consult your doctor regarding a diet/nutritional plan that is right for you.