Of all plants, tea leaves have one of the highest contents of flavonoids (15% of the leaf by dry weight). Flavonoids are a group of compounds with antioxidant activity. Antioxidants protect against the damage caused by excess free radicals. Free radicals are a damaging, physiological process that works against the immune system and is also responsible for aging. Antioxidants help our body eliminate these harmful free radicals.
Flavonoids have anti-cancer properties and can act as a potential cancer preventative compound. Also these flavonoids may help in the treatment of cancer especially green tea.
Each of the four teas contain similar amounts of flavonoids, however they differ in chemical structure. Green and white tea contain a simple flavonoids called catechins, where as Oolong and black tea undergo oxidation and convert these simple flavonoids to more complex varieties called theaflavins and thearubigins.
NOTE: All teas produced from the Camellia sinensis plant contain caffeine. Black tea contains the highest amount, then oolong, green and white tea (which has the lowest amount). On average a cup of black tea contains about one third of the caffeine of a cup of coffee and green tea contains about one six of that amount.
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