April 21/Tsukuba, Japan/Food Business Week -- According to a study from Tsukuba, Japan, "The antioxidant capacity of lignin from used green tea leaves was evaluated by measuring its effects on the autoxidation of linoleic acid."
"Autoxidation of linoleic acid was reduced by 50% in the presence of tea leaf lignin. This effect was weaker than that of alpha-tocopherol and t-butylhydroxyanisole," wrote K. Toh and colleagues, University of Tsukuba.