According to recent research, beverages that contain high levels of fructose corn syrup could greatly increase the chance of a person developing diabetes . However, in the same study, the researchers indicate that a chemical found in tea could balance this cell-damaging function of the sweetener .
Those drinks that have corn syrup in high levels contain a compound called reactive carbonyls. This free radical is particularly sinister, and has been linked to tissue damage, diabetes, and diabetes complications .
One of the chemicals found in tea, epigallocatechin gallate (EGCC), was found to lower levels of reactive carbonyls. However, whether tea has a similar influence on the body remains to be seen. Tea is widely regarded as having health benefits, and green tea sales have soared in the USA in the last five years.

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