白茶抗氧化活性的科学依据

White tea shows prominent antioxidant activity among the six tea types, for two reasons: (1) simplest craft (no roasting, no rolling) preserves the highest levels of polyphenols and flavonoids; (2) white tea uses primarily buds, where antioxidant concentration exceeds that in leaves. Studies show white tea extract outperforms green and black tea extracts in DPPH radical scavenging assays. EGCG is the primary antioxidant, at approximately 5-8% of dry weight. Note: in-vitro results don't equal in-vivo efficacy; health benefits from tea drinking are cumulative and don't replace medical treatment.