CellWell record HH-13820
Storage stability of an antioxidant tea prepared from purple corn (Zea mays L.) cob and stevia (Stevia rebaudiana Bert.) and its effects on biomarkers of oxidative stress in healthy humans.
Díaz-García A; Salvá-Ruiz BK; Giusti MM; Silva-Jaimes M; Bautista-Cruz N; Hernández LK; Macavilca EA; Condezo-Hoyos L
Food research international (Ottawa, Ont.) · 2025
In plain language
A purple corn and stevia antioxidant tea retained most of its polyphenol content during storage, and in healthy adults its consumption lowered two oxidative stress biomarkers over several weeks without shifting an overall oxidative stress score.
Cite this record: https://thecellwell.org/studies/HH-13820
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