A New Approach to Study the Sweetener's Effect on Green Tea Oxidative Status

Choosing the best sweetener for the green tea can face/be a big problem due to several composition changes that the green tea registers during the sweetening process, the level of gained toxicity, the different health level of the consumers (especially those with diabetes, cardiovascular or digestive problems, allergies). The additives management (especially for certain categories such as sweeteners, food coloring or preservatives) a big issue for both technologists and also any treating physicians. By adding some sweeteners, food coloring or preservatives, food products with a higher sensitive quality but also with a higher risk potential for consumers with certain health problems are obtained. This paper presents a personal method to determine the best natural or synthetic sweetener that can be used without any problems when sweetening the green tea from a free contamination area.