The Claim
Caffeic acid, p-coumaric acid, and ferulic acid, which are present in adlay tea, contribute to the suppression of myeloperoxidase activity through known in vitro inhibitory effects.
What the research says
Supports is higher
Support is ahead, but a single strong opposing study can change this.
These are independent scores, not a percentage. Higher-grade studies count more, so a single strong opposing study can outweigh several weaker ones.
Adlay tea contains caffeic acid, p-coumaric acid, and ferulic acid, and these compounds directly inhibit myeloperoxidase activity in laboratory tests.
See the scientific wording
The polyphenols caffeic acid, p-coumaric acid, and ferulic acid are present in adlay tea and are biologically plausible contributors to its observed suppression of myeloperoxidase activity, based on known in vitro inhibitory effects of these compounds.
Chemicals in adlay tea enter the bloodstream and bind to a protein made by white blood cells that produces harmful oxidants. This binding stops the protein from making those oxidants, which reduces damage to blood vessels and lowers inflammation.
What the research says
1 studyAdlay tea contains three natural chemicals that lab tests show can block a protein called MPO, which causes inflammation. This study found that people who drank adlay tea had less increase in MPO activity than those who didn’t, suggesting those chemicals are probably why the tea helps reduce inflammation.
Score breakdown, mechanism chain, raw evidence, ideal studies needed & 1 supporting studies
Not medical advice. For informational purposes only. Always consult a qualified healthcare professional before making health decisions.