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Contact: Douglas M. Main
dmain@purdue.edu
765-496-2050
Purdue University
Caption: A little juice in your hot tea may increase the amount of tea-derived antioxidants that your body is able to absorb, said Purdue associate professor of food science Mario Ferruzzi. His study found lemon juice had the most profound impact, followed by orange, lime and grapefruit juices.
Credit: Tom Campbell
Usage Restrictions: None
Related news release: Citrus juice, vitamin C give staying power to green tea antioxidants
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