The ability of green versus white tea to protect against in vitro DNA damage caused by a cooked chicken carcinogen (heterocyclic amine).
The antioxidant data with that interesting lemon juice result can be found in Green Tea vs. White. Other interesting videos on tea include Dietary Brain Wave Alteration and Cannabis Receptors & Food. The longer-the-better brewing time for white tea didn’t surprise me, but this did: Cold-Steeping Green Tea. Another way to maximize the phytonutrient absorption in tea is to eat it; see Is Matcha Good for You? and A Better Breakfast. One can overdo it, though: Overdosing on Tea. Other ways to protect one’s DNA include eating broccoli (see DNA Protection from Broccoli); avoiding bacon (see Carcinogens in the Smell of Frying Bacon); not overdoing stevia (see Is Stevia Good For You?); and eating a plant-based diet (see Repairing DNA Damage and Research Into Reversing Aging).
Isn’t caffeinated tea dehydrating, though? That’s the topic of my next video; see Is Caffeinated Tea Dehydrating?
For further context, check out my associated blog posts: Is Caffeinated Tea Really Dehydrating?; Ergothioneine: A New Vitamin?; Why Less Breast Cancer in Asia?; and Foods That May Block Cancer Formation.
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