Food & Nutrition: Culinary Techniques, Diets & Metabolic Health

Nutritional health is achieved through the therapeutic use of whole foods, safe culinary preparation, and understanding the metabolic impacts of specific dietary frameworks and ingredients.

Beverages

The Antioxidant Levels in Black, Green & White Tea

Published Sep,07 2011 | By Elena Tovar

Black, green and white tea all originate from the Camellia senensis plant. Their differences come from the methods by which they are processed. The flavonoids found in tea, specifically catechins and tannins, have strong antioxidant properties.

Elena Tovar received a Bachelor of Science in nutrition at Boston University, followed by a Master of Science in clinical nutrition at Rush University Medical Center. She is a registered dietitian in New York City. Tovar provides nutrition counseling/education to individuals and groups in a variety of settings. She has also helped to critically review journal articles for the ADA Evidence Analysis Library.