Primary antioxidants in black, green and rooibos teas.

I've been peeking to see where the few people who dropped in have found this blog. One was a person looking for "mechanisms of camellia sinensis other than tannin." So it occurred to me that for some of you (okay, one of you) it might be helpful to list the most active antioxidants in green and black teas from Camellia sinensis and Aspalathus linearis (rooibos) teas. Because I'm a lazy sod I won't name all of them -- besides, if you're looking for every last one you should be consulting academic papers. But in black and green teas from Camellia sinensis, catechin is your man -- the breadwinner of that polyphenolic family. In Rooibos, Aspalathus linearis, the big man on campus is aspalathin, which is unique to rooibos and one other plant on Earth, which is why it's being studied. Quercetin is another biggie, and both teas have it. There. Now the next time you look me up on Google, "geekity geek" ought to land you right ...here.