Comparative Study on the Effect of Sweeteners on the Oxidative Status of Green Tea and Black Tea

Both green and black tea are known by the consumers for their chemical composition rich in polyphenols substances with an important antioxidant effect, proofing the capacity to fight against free radicals and to strengthen the immunity system. In order to improve the sensorial characteristics of green and black tea, the main food additives used are natural and synthetic sweeteners. Knowing how to choose the best sweetener for organic green and black tea is a duty of any specialist in this field, in order to improve the capacity to make nutritional recommendations taking into consideration the different health level of the consumers (especially the ones with diabetes or cardiovascular symptoms or diseases, digestive or hormonal problems or allergies). The present paper shows a personal method for finding of the best synthetic or natural sweeteners that can be used for sweetening the organic green or black tea coming from areas without any contamination. This method allows the selection of optimal sweetener by monitoring the oxidative status of internal and external environment for green and black tea.