When.com Web Search

  1. Ads

    related to: what tea is not acidic foods

Search results

  1. Results From The WOW.Com Content Network
  2. Herbal tea - Wikipedia

    en.wikipedia.org/wiki/Herbal_tea

    The US does not require herbal teas to have any evidence concerning their efficacy, but does treat them technically as food products and require that they be safe for consumption. Fruit or fruit-flavored tea is usually acidic and thus may contribute to erosion of tooth enamel. [36]

  3. Black tea - Wikipedia

    en.wikipedia.org/wiki/Black_tea

    Black tea (also literally translated as red tea from various East Asian languages) is a type of tea that is more oxidized than oolong, yellow, white, and green teas. Black tea is generally stronger in flavour than other teas. All five types are made from leaves of the shrub (or small tree) Camellia sinensis, though Camellia taliensis is also ...

  4. List of antioxidants in food - Wikipedia

    en.wikipedia.org/wiki/List_of_antioxidants_in_food

    Ellagitannins - hydrolysable tannin polymer formed when ellagic acid, a polyphenol monomer, esterifies and binds with the hydroxyl group of a polyol carbohydrate such as glucose. Gallic acid - found in gallnuts, sumac, witch hazel, tea leaves, oak bark, and many other plants.

  5. Is green tea really better than coffee? Doctors and ... - AOL

    www.aol.com/lifestyle/is-green-tea-really-better...

    As with many foods and drinks, moderation is paramount when enjoying coffee. ... anxiety, acid reflux, ... "Not all green tea is the same," Mandal warns. When shopping for green tea online or at ...

  6. Rooibos - Wikipedia

    en.wikipedia.org/wiki/Rooibos

    Rooibos tea does not contain caffeine [11] [12] and has low tannin levels compared to black tea or green tea. [10] Rooibos contains polyphenols , including flavanols , flavones , flavanones , dihydrochalcones , [ 13 ] [ 14 ] aspalathin [ 15 ] and nothofagin .

  7. Phenolic content in tea - Wikipedia

    en.wikipedia.org/wiki/Phenolic_content_in_tea

    A 2011 analysis by the European Food Safety Authority found that a cause and effect relationship could not be shown for a link between tea catechins and the maintenance of normal blood LDL-cholesterol concentration. [4] 4-Hydroxybenzoic acid, 3,4-dihydroxybenzoic acid (protocatechuic acid), 3-methoxy-4-hydroxy-hippuric acid and 3-methoxy-4 ...