date:Aug 27, 2019
sociate Dr. Xiumin Chen from the Department of Food Science at the University of British Columbia. Their main findings were the following:
A longer steeping period offered significantly higher anti-inflammatory activity in all Coffee Leaf Tea samples.
The Green Tea process offered the highest concentration of polyphenols and antioxidants, along with nitric oxide scavenging activities, helping to reduce inflammation. The levels of antioxidants and phenolic compounds are equivalent to regular g