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Adding milk and sugar to tea can potentially decrease the bioavailability of flavonoids, particularly catechins, which are a type of flavonoid. Some studies suggest that proteins in milk can bind to catechins, reducing their absorption in the body. Sugar, on the other hand, does not have a significant impact on flavonoid levels but may alter the overall health benefits of the tea. Therefore, if maximizing flavonoid intake is a goal, it's advisable to consume tea without milk.

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