A. Milk addition to tea can decrease or completely inhibit tea antioxidant properties.(在茶中加奶会降低或完全抑制茶的抗氧化性)

B. Milk caseins interact with polyphenolic catechins from tea.(奶中的酪蛋白与茶中的多酚儿茶素相互作用)

C. Skimmed milk has a more negative effect on tea health benefits than whole milk.(脱脂奶对茶叶保健作用的负面影响比全脂奶更大)

D. Proteins from soy and milk similarly affect the bioavailability of tea antioxidants.(大豆蛋白与牛奶蛋白同样会影响茶叶抗氧化剂的生物利用度)