Bad news for Britons: adding milk to tea ruins the health benefits of the drink, according to a Germany study.
Tea has complex compounds called polyphenols which are believed to help the arteries to relax or dilate, thus enabling a smoother flow of blood.
Scientists tested black Darjeeling tea on 16 healthy women volunteers aged more than 50.
When the women drank half a litre (0.9 of a pint) of tea, their arteries relaxed significantly more than when they drank hot water or tea with milk--tea in which skimmed milk, comprising 10 percent of the drink's volume, was added. The study points the finger of blame at three casein proteins in the milk. These are thought to adhere to a kind of polyphenols known as catechins, preventing them from carrying out their health-making work.
This could explain why Britain, a nation passionate about tea-drinking but where almost everybody adds milk to their cup, fails to make headway against cardiovascular disease.
对英国人而言，这是个坏消息：根据德国的一项研究，往茶里加牛奶会破坏茶的保健成分〈 茶中含有一种叫多酚的复杂混合物。这种物质据信能帮助放松或扩张动脉，从而使血流更为平缓。
科学家们对16位饮用了大吉岭红茶，年龄在50岁以上的健康女性志愿者做了测试。
这些女性饮用了半升（0.9品脱）的茶，与饮用热水，奶茶的时候相比，她们的动脉得到了显著的放松。这里说的奶茶指掺有相当于饮料总体积10%的脱脂奶的茶。
这项研究指出，影响茶发挥作用的罪魁祸首为牛奶中的三种酪蛋白。研究者认为它们会附着在一种叫儿茶酚的多酚上，使之无法发挥保健功效。
这就是英国——这个热爱饮茶，却几乎人人都往茶中加牛奶的国度——在对抗心血管疾病方面并无进展的原因。
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