Researches have revealed a fascinating fact. The research conducted by Mario Ferruzzi, who is the lead researcher and associate professor of food science and nutrition at Purdue University threw light on the fact that attributing ascorbic acid and sugar to green tea make the healthy drink yet healthier. The studies have also proved that sugar enhances the absorbability of the helpful compounds in the tea and hence help in fighting the health hazards.

Catechins happen to be one of the principal elements present in green tea. It is actually a compound belonging to the polyphenolic class and is commonly found in tea, cocoa and grapes. It is a proven anti oxidizing agent fighting ailments, such as, heart diseases, cancer, stroke, diabetes and other diseases hampering the well being of your health.

It is been inferred by the research that ascorbic acid along with sucrose present in sugar increases the absorbability of catechins in the blood stream to about three times. Ferruzzi, Elsa Janle, another Purdue associate research professor of foods and nutrition in Purdue University has given a demonstration on the fact that how effective is the model in reducing the need of animals for the study. The model well represents the important facts on the digestive stability, solubility and absorption of polyphenols changes based on the modified formula of the beverage. The model chart also helps the researchers to make the prediction s on how a changed formula can change properties of the product.

Therefore, from now onwards, whenever you will be having green tea, add sugar and Vitamin C to it. Vitamin C contains ascorbic acid and lemon consists Vitamin C. So squeezing a lemon in the tea will be a nice trick to make the tea both tasty and healthy.