Milk, tea and fruits do not mix well.

Scientific studies in recent years suggest that antioxidants found in tea and berries such as blueberries and cranberries are the key to slowing the aging process and prevent diseases such as Alzheimer’s, Parkinson’s, cancer and cardiovascular disease. Foods containing these compounds should thus constitute a large part of the daily diet. Following these studies, the consumption of berries has increased dramatically. They are found nature, frozen, dried, juice, compote and also mixed with milk products such as yogurt and ice cream. milk and fruitsAlthough excellent in taste, these amalgams dairy / fruit should be avoided as milk proteins have a negative impact on phenols and polyphenols, the active compounds found in plants and that provide antioxidant benefits.  In a recently published study, the researchers added a preparation of strawberry to yogurt and found an immediate decrease in the total antioxidant activity by 23%. It was the same with blueberry, pomegrenade but also with green tea. In the case of green tea, the decrease is more noted with catechin and epicatechin with a loss of 60% each. These compounds are behind the protective effects of green tea, and are also found in coffee and cocoa. That would explain the reason why the dark chocolate antioxidant content is significantly stronger than the one of milk chocolate. It looks to be the same with black tea that is as powerful as green tea but usually taken with a dash of milk.


Phytonutrient Canada


  • J Agric Food Chem. 2014 Jul 9;62(27):6417-25. doi: 10.1021/jf501503h. Epub 2014 Jun 26.

Antioxidant activity and protein-polyphenol interactions in a pomegranate (Punica granatum L.) yogurt.

Trigueros L1Wojdyło ASendra E.


  • Antioxidant activity of blueberry fruit is impaired by association with milk.

Serafini M1Testa MFVillaño DPecorari Mvan Wieren KAzzini EBrambilla AMaiani G.


  • Addition of milk prevents vascular protective effects of tea.

Lorenz M1Jochmann Nvon Krosigk AMartus PBaumann GStangl KStangl V.


  • Effect of High-Pressure Processing and Milk on the Anthocyanin Composition and Antioxidant Capacity of Strawberry-Based Beverages

Ravi Kiran Tadapaneni,† Katarzyna Banaszewski,† Eduardo Patazca,† Indika Edirisinghe,† Jack Cappozzo,† Lauren Jackson,†,§ and Britt Burton-Freeman*,† † Center for Nutrition Research, Institute for Food Safety and Health, Illinois Institute of Technology, 6502 South Archer Road, Bedford Park, Illinois 60501, United States § U.S. Food and Drug Administration, 6502 South Archer Road, Bedford Park, Illinois 60501, United States