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Globe and Mail Health: "Antioxidant Boost"

October 23, 2017

    

Leslie Beck, Registered Dietician and Director of Food and Nutrition at Medcan, has discovered our Coffee Leaf Tea and felt compelled to write an article about our innovation in the Globe and Mail for Oct 24th's online and print edition.

Read it in full here or see highlight's below.

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In 2012, researchers from France and England tested 23 species of coffee plants for their antioxidant potential. Published in the journal Annals of Botany, the study revealed that coffee leaves contained a very high concentration of chlorogenic acid, an antioxidant that's also found in coffee beans. (Tea leaves contain a different type of antioxidant.)

Arabica coffee leaves were found to have the highest level of mangiferin, a phytochemical that was first extracted from mangoes.

Since then, mangiferin has been extensively studied for its potential to guard against heart disease and cancer. The plant compound has been shown to have antioxidant, anti-inflammatory, anti-microbial and cholesterol-lowering properties.

Wize Monkey Coffee Leaf Tea

These protective compounds end up in your cup of coffee-leaf tea, too. Research from Brazil, published in 2016, found that brewed coffee-leaf tea was an excellent source of mangiferin.

Last year, food scientists from the University of British Columbia revealed that coffee leaves produced this way helped balance the body's nitric-oxide production, a chemical that helps keep blood pressure in check.

Wize Monkey Coffee Leaf Tea Mango Party

The research, soon to be published in the journal Food Science, also demonstrated that the longer coffee leaf tea was steeped, the greater its anti-inflammatory activity.

It's amber in colour, like lightly brewed black tea, and has a refreshing earthy taste, similar to that of green tea, but not as grassy-tasting. Unlike traditional tea, it doesn't taste bitter if you brew it too long.

I recommend tasting coffee-leaf tea if you haven't.

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