Tea
Tea has been around for centuries and is one of the most commonly consumed beverages in the world. While tea is often associated with Britain and the afternoon tea tradition, it is native to China, where it was discovered over 5,000 years ago. Since then, tea has been revered for its health benefits and is believed to improve digestion, boost immunity, induce relaxation, and promote liver health.
Tea is rich in antioxidants and polyphenols, compounds that scavenge harmful toxins and byproducts that can damage cells, leading to inflammation. Liver cells are especially susceptible to toxins, so consuming antioxidant-rich foods like tea can help protect them from damage and keep the liver functioning properly. Studies have shown that tea consumption is associated with a lower risk of fatty liver disease, a condition in which fat accumulates in the liver.
In addition to being rich in antioxidants, tea also contains catechins, a flavonoid that promotes liver health by preventing oxidative stress and inflammation. One catechin in green tea, epigallocatechin-3-gallate (EGCG), effectively protects liver cells from long-term damage. Examples of beneficial tea variants include black tea, white tea, oolong tea, and ginger root tea.
