tea

Flavonoid consumption has numerous benefits, including lowering cancer risk. A new study has found that it’s also associated with lower artery calcification rates

Study of roughly half a million tea drinkers shows association with intake and lower risk of death

Rheology research brews strong results for better tea

Although untested in human trials, results suggest a potential health strategy

While the possible health effects of ingesting these particles are currently unknown, new research suggests further investigation is needed

By looking at brain imaging data of older adults, researchers found that those who consume tea at least four times a week have better brain efficiency

As is the case for many things in science, there is more to kombucha than meets the eye—literally

Researchers found that people who habitually consumed moderate to high amounts of foods rich in flavonoids were less likely to die from cancer or heart disease

Zinc can protect against the superoxide responsible for oxidative stress when taken together with a component found in foodstuffs

"Your mother always told you to eat your vegetables, and science now tells us she was right,” researcher says