Does adding milk and sugar to tea decrease flavonoids?

Adding milk and sugar to tea does not significantly decrease the flavonoid content. Milk and sugar primarily alter the taste and flavor profile of tea, but studies have shown that their presence does not substantially impact the concentration or bioavailability of flavonoids.

Flavonoids are a group of polyphenols found in high amounts in tea, along with other plant-based foods. They are known for their antioxidant and anti-inflammatory properties and are associated with various health benefits.

While adding milk and sugar may lead to slight dilution of the tea, the overall flavonoid content remains largely intact. The milk protein, casein, can bind to some flavonoids, reducing their absorption to some extent. However, this effect is usually small and does not significantly diminish the overall health benefits of tea.

Sugar, on the other hand, does not directly affect the flavonoid content of tea. It simply adds sweetness to the beverage, altering its taste without impacting its flavonoid composition.

Therefore, if you enjoy your tea with milk and sugar, you can continue to do so without significant concerns about reducing the flavonoid content. However, if your primary goal is maximizing flavonoid intake, consuming unsweetened tea without milk or other additives may be more beneficial.