3

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(fat burning) flavonoids in green tea: does cold brewing extract them?

Answered on August 19, 2014
Created September 06, 2012 at 12:10 PM

I've read that to maximally extract flavonoids, one must use more heat and time. This draws out off flavors, so tea snobs eswhew boiling or extended brew times. However, I'm drinking green tea to maximally extract flavonoids and burn fat on walking-fasts.

Cold brewing for 12hrs makes some different, but yummy flavors come out. Tannins (not so tasty) only come out over 140 degrees F. I wonder if flavonoids come out? Ive googled it but come up with nothing.

Anyone know?

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(2417)

on September 06, 2012
at 10:39 PM

You're awesome, THANKS!

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1 Answers

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6d64cd6dc98d6ab763bd03678a317964

(2177)

on September 06, 2012
at 05:17 PM

Effect of different brewing methods on antioxidant properties of steaming green tea

Based on the results obtained, hot water extracts were more effective in antioxidant activity and reducing power. However, cold water extracts were more effective in scavenging ability on DPPH and hydroxyl radicals, and chelating ability on ferrous ions. Summarily, the cold brewing method would be a new alternative way to make a tea.

http://www.sciencedirect.com/science/article/pii/S0023643807003581

NOTE:

The full text is unavailable for free. So I "rented" it for a dollar and then used a special screen capture (Hypersnap wouldn't do it) to get the full text. Sliced up the image to individual pages and then converted it to pdf. Enjoy. The full text is a good read. :)

https://dl.dropbox.com/u/98777831/Brewing_Methods_and_Antioxidants.pdf

Medium avatar

(2417)

on September 06, 2012
at 10:39 PM

You're awesome, THANKS!

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