Tea contains health promoting ingredients, Lowering the risk of heart diseases, stroke and cancer. Dr. John Weisburger
Tea is rich in polyphenols, tannin, and flavanols, often termed catechins, fluoride, and vitamin C, P, K, and B. Although tea contains caffeine, the amounts are far less than those in coffee and produce a softer, beneficial effect. Studies suggest that as few as four servings of tea a day may have a positive impact on your health. Read on and continue sipping tea for your health and well-being.
Researchers have found that green tea was the best antioxidant scavenger of deadly free radicals. Free radicals are very powerful oxidants, which cause intense cell damage. When exposed to oxygen cell tissues are vulnerable to free radical attachment, causing an effect much like that of rust. Over time this may lead to cancer or cardiovascular disease. Antioxidants in tea are able to neutralize the damaging effects of oxygen and free radicals that are present in the body. Antioxidants slow or prevent cell damage from exposure to oxygen by creating a barrier around cell tissue. (University of California, Berkeley)
Green Tea has been found to inhibit the growth of esophageal and stomach tumors in mice. Green and black tea could inhibit the development of pre-cancerous lesions as well. (Saitama Cancer Center and the Department of Biochemistry, Bunri Tokushima University) A recent study showed that a compound in black tea called TF-2 caused colorectal cancer cells to "commit suicide"; normal cells were unaffected. (Rutgers University)
Recent studies show that the polyphenols found in green tea appear in greater concentrations in white tea helping to destroy bacteria and other organisms that cause disease. (Pace University's Dyson College of Arts & Sciences)
A study undertaken found that of 340 men and women who had suffered from heart attacks, those who drank a cup or more of black tea daily had a 44% lower risk of repeated heart attacks compared to non tea drinkers. Flavonoids are theorized to improve the lining of blood vessels, accounting for the decrease. (Brigham and Young, Harvard Medical School) Studies show that drinking black tea helps to prevent narrowed or clogged arteries that lead to ischemic heart disease, heart attack, or stroke. (Boston University School of Medicine; The Zutphen Study, Netherlands)
Black tea was shown to reduce LDL-cholesterol ("bad cholesterol") by 11.1% in three weeks. It was speculated that tea polyphenols might limit the absorption of cholesterol in the intestine, thus reducing the cholesterol levels in the blood. (U.S. Department of Agriculture) [Go to Top] Reducing the "bad" cholesterol LDL deposits, tea elevates HDL, the "good" cholesterol. Green tea and oolong especially, could prevent arteriosclerosis. (The University of California)
Studies show the tannin and fluoride content present in tea prevents tooth decay. (American Dental Institutions)
Tea is one of the richest natural sources of antioxidants We should not create an impression that tea is a medicine or a magic bullet. It should be part of our diet.
Green tea, specifically flavonoids, mainly catechins, found in green tea have exhibited inhibitory effects on the growth of cariogenic bacteria by inhibiting the adherence and growth of plaque at the tooth surface. (Sakanaka, et al (1990))
Polyphenols found in both green and black tea, can block bacteria from producing foul-smelling compounds such ashydrogen [Go to Top] sulfide in the mouth. (American Society for Microbiology, Washington, DC)
Green tea was shown to inhibit the development of arthritis in mice. Mice given green tea polyphenols were significantly less likely to develop arthritis. The study was conducted on 36 mice. Of the 18 mice that received the green tea, only eight (44%) developed arthritis. Among the 18 mice that did not receive the green tea, all but one, or 94% developed arthritis. (Proceedings of the National Academy of Sciences, CWRU's School of Medicine - April 13)
It was found that green tea extract resulted in a significant increase in energy expenditure (a measure of metabolism), plus also had a significant effect on fat oxidation. (American Journal of Clinical Nutrition)
A recent study showed that green tea's antioxidant EGCG stimulates the body to burn calories, notably fat. In the study, a daily dose of 270 mg EGCG (the amount 2-3 cups of green tea) caused men to burn 4% more energy - about 80 extra calories a day. [Go to Top] (University of Geneva, Switzerland)
In a study of more than 81,000 women 40 to 65 years of age, it was concluded that 8 fluid ounces of tea consumed daily actually lowers the risk of developing kidney stones by 8%. (The Third International Scientific Symposium on Tea & Human Health) Furthermore, tea acts as a diuretic (stimulates the flow of urine), promoting better kidney function and aid in digestion.
It has been shown that Green tea reduces infection and the stresses of bacteria on the system thus significantly retarding the aging process. (The Department of Food and Nutritional Sciences, University of Shizuoka, Japan)
Blood cells from tea drinkers respond 5 times faster to germs than those of coffee drinkers. (Brigham and Women's Hospital, Boston, MA; Harvard Medical School, Boston, MA)
Epigallocatechin gallate (EGCG) an active ingredient in tea, has antiviral, antioxidant and antibacterial properties that are now being reported to inhibit the HIV virus. (Baylor College of Medicine, Houston, TX)
Antioxidants bind harmful oxygen-containing molecules in your body called free radicals and peroxides that otherwise could damage your DNA, cell membranes, and other cell components. The process of breaking down food for energy creates free radicals in your body everyday. Naturally occurring antioxidants found in most plants including fruits and vegetables help your body keep free radicals in check.
Flavonoids are nutrient antioxidants found in most plants and many foods common in the human diet. There are 12 types of flavonoids, and one plant species may contain hundreds of different flavonoids. Polyphenol is a broad class of antioxidants including flavonoids and catechins. Catechins are a type of flavonoid contained in the leaves of tea.
Catechins are very strong antioxidants, even more powerful than vitamins A, C, E and beta-carotene at combating harmful free radicals and protecting fragile DNA.