Antioxidants essentially prevent and repair damage to our bodies caused by free radicals. Free radicals are natural by-products of oxidation in the body. They are triggered by factors including poor diet, pollution, exposure to chemicals, smoking and stress. They are also highly reactive: They attack healthy cells and start a chain reaction, like dominoes. They are especially dangerous when they interact with important cellular components like DNA or the cell membrane. Cells may function poorly or die if this occurs, and such irreversible damage can lead to degenerative diseases like cancer & heart disease. Extensive research indicates that diets high in antioxidant-rich foods offer significant protection against cancer, heart disease and other age-related degenerative diseases
The Oxygen Radical Absorbency Capacity [ORAC] value is a single number that reflects a food’s ability to reduce free radicals in the body. red espresso meets a significant part of the ideal ORAC requirement for your day – with 4720 protective ORACS per shot: 5 x more than green tea, and 10 x more than traditionally brewed rooibos tea.
Why does red espresso have more antioxidants than regular rooibos? Because our tea is ground to a finer cut, more of it is exposed to hot water. Prepared in appliances that use steam and boiling water under pressure, its health properties are extracted more effectively – including its antioxidants.
Containing the powerful antioxidant Aspalathin – found only in rooibos – and flavonoids including a mimic of the super antioxidant enzyme Super-Oxide Dismutase (SOD), red espresso has a range of powerful health benefits: