Water extracts of a fermented tea, known as Pu-erh tea, could help to reduce oxidative stress and protect the liver against damage caused by a high fat diet, research in rats has found.
Aged garlic has greater antioxidant potential that the raw version, but was found not to lower cholesterol in hypercholesterolemic individuals, a Singapore study has reported.
Traditional herbal medicines from India may also offer a novel
source of antioxidants for the food industry for boosting both the
shelf-life and nutritional content of food, according to a new
review.
