Current research suggests that green tea may prevent cancer, while black tea may prevent strokes and heart attacks.

The Miracle of Anti-Oxidants
Anti-oxidants, which help prevent cell damage, are found mostly in fruits and vegetables. Tea has anti-oxidants too, in the form of compounds called flavonoids. Green tea is high in simple flavonoids or catechins which researchers believe might be an anti-oxidant effective in preventing cancer. Black tea has more complex flavonoids known as theaflavins and thearubiginscatechins, which researchers believe may strengthen arteries and reduce the chances of stroke and heart disease. In case you were wondering, anti-oxidants go after “free radicals,” which are unstable oxygen molecules that damage our body’s cellular walls, and consequently damage DNA. “Free radicals” come from pollution, smoke, radiation, toxic substances, ultraviolet radiation, and are even a byproduct produced when the body converts food into energy. “Free radicals” damage our cells, rendering them unable to effectively fight cancer, aging, and other diseases.

Possible Health Benefits of Tea:

Indigo Tea Company

There is a lower incidence of cardiovascular disease and cancer in Asia where people smoke heavily, which may be accounted for by high consumption of tea, particularly green tea, according to a review article published by a Yale School of Medicine researcher.“We do not yet have a full explanation for the ‘Asian paradox,’ which refers to the very low incidence of both heart disease and cancer in Asia, even though consumption of cigarettes is greater than in most other countries,” said Bauer Sumpio, M.D., professor and Chief of Vascular Surgery in the Department of Surgery. “But we now have some theories.”

Sumpio, the lead author of the review in the Journal of the American College of Surgeons, said he and his colleagues reviewed more than 100 experimental and clinical studies about green tea in writing the article.

He said one theory is that the average 1.2 liters of green tea consumed daily by many people in Asia offers the anti-oxidant protective effects of the polyphenolic EGCG. EGCG may prevent LDL oxidation, which has been shown to play a key role in the pathophysiology of arteriosclerosis. EGCG also reduces the amount of platelet aggregation, regulates lipids, and promotes proliferation and migration of smooth muscle cells, which are all factors in reducing cardiovascular disease, he said.

Sumpio said other reports show that EGCG prevents growth of certain tumors. Tea, according to studies, also can improve gastrointestinal function, alcohol metabolism, kidney, liver and pancreatic function, protect skin and eyes and alleviate arthritis. Tea has been used in managing and preventing allergies, diabetes, bacterial and viral infections, cavities, reduce or cure diseases with an inflammatory component and improve neurologic and psychological health.

“More studies are necessary to fully elucidate and better understand green tea’s method of action, particularly at the cellular level,” Sumpio said. “The evidence is strong that green tea consumption is a useful dietary habit to lower the risk for, as well as treat, a number of chronic diseases. Certainly, however, smoking cessation is the best way to prevent cardiovascular disease and cancer.”

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New research in the European Journal of Clinical Nutrition indicates that drinking tea is as good for your health — or better — than just drinking water.A team of researchers from King’s College London examined previously-published studies in search of the health benefits of tea consumption, and found that it contains powerful antioxidants called polyphenols, which prevent cellular damage. The researchers concluded that drinking three to four cups of tea per day reduces the risk of heart attack, protects against cancer, strengthens bones and protects against tooth plaque and decay.

“Drinking tea is actually better for you than drinking water,” says Dr. Carrie Ruxton, a public health nutritionist at King’s College London and the study’s lead author. “Water is essentially replacing fluid. Tea replaces fluids and contains antioxidants, so it’s got two things going for it.”

Though many consumers believe that tea — which often contains caffeine — is dehydrating, Ruxton says such an idea is an urban myth. “Studies on caffeine have found very high doses dehydrate and everyone assumes that caffeine-containing beverages dehydrate,” she says. “But even if you had a really, really strong cup of tea or coffee, which is quite hard to make, you would still have a net gain of fluid.”

Ruxton’s team found that average tea consumption was less than three cups per day in the UK, and that many younger people were replacing tea with sugary soft drinks. The study’s findings were backed by the British Nutrition Foundation and the Tea Council, which funded the research.

“These findings help confirm the extraordinary health benefits of drinking tea, a drink that is essentially made of herbs soaked in water,” said Mike Adams, a consumer health advocate and holistic nutritionist. “What consumers need to keep in mind, however, is that adding cream or sweeteners to the tea can nullify any potential health benefits and actually make the drink harmful to health. If you’re going to use sweeteners,” he added, “always use either stevia or agave nectar.”

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A Japanese study found that drinking green tea can lower the risk of death from a variety of illnesses, including cardiovascular disease. The Tohoku University study — started in 1994 — looked at 40,530 healthy adults aged 40 to 79 who lived in Northeastern Japan, where roughly 80 percent of people drink green tea and more than half drink three or more cups daily.Over the course of the 11-year study, people who drank five or more cups of green tea per day had a 16 percent lowered risk of dying from any cause and, during the seven-year follow-up, had a 26 percent lower risk of dying from cardiovascular disease when compared to people who drank fewer than one cup a day. The study found no association between green tea consumption and death from cancer.

The study noted that women seemed to get a greater benefit from the tea than men, as the risk of death from cardiovascular disease was reduced by 31 percent in women who drank more than five cups of green tea a day.

“The most important finding is that green tea may prolong people’s lives through reducing the risk of cardiovascular disease,” said lead researcher Dr. Shinichi Kuriyama.

Ellen mason, a cardiac nurse at the British Heart Foundation, said the results may not apply to people who consume Western diets because the Japanese diet as a whole is recognized for its healthy properties.

“The rate of heart disease in Japan is already one of the lowest in the world, and the Japanese diet is believed to play a substantial role in keeping this low,” she said. “The average British diet contains more saturated fat than the average Japanese diet, and our levels of heart disease are relatively high compared with many other countries in the world.

“It is questionable whether drinking the same amount of green tea a day in the UK would have a significant impact on levels of heart disease,” Mason said, adding that subsequent clinical trials would be needed to prove whether green tea can prevent deaths from heart disease.

“I reach the exact opposition conclusion,” said Mike Adams, a consumer health advocate and creator of the HerbReference.com website. “If green tea can significantly reduce the risk of heart disease in Japanese people who already have excellent cardiovascular health, the herb may be even more beneficial in Westerners who don’t follow heart-healthy diets,” he said. “Americans have more room for improvement.”

More than 3 million tons of tea is produced annually worldwide, and it is hailed as the most consumed beverage on Earth after water. Adams cautions consumers to buy green tea only from reputable sources, as much of the green tea sold around the world is contaminated with fluoride.

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Skin cancer is the most common form of cancer in the United States, and it is estimated that more than 1 million cases of basal and squamous cell cancer will be diagnosed this year according to the Centers for Disease Control.While avoiding prolonged sun exposure, the regular and proper use of sunscreen, and regular examinations by a board-certified dermatologist are the main actions for preventing skin cancer, green tea may help as well.

“Green tea is reported to have antibacterial, antioxidant, and antitumor properties,” says Lawrence Osman, M.D., a board-certified dermatologist practicing in Los Angeles. Polyphenolic antioxidants are derived from the extracts of green tea. Also, the most widely studied component of green tea, (-)-epigallocatechin gallate, may work by inhibiting ultraviolet induced DNA damage. Inhibiting ultraviolet induced DNA damage may be important because many cases of skin cancer are directly related to ultraviolet exposure from the sun or tanning beds.

The constituents of green tea have already proven effective in helping to prevent skin cancer in the lab. Accordingly, drinking green tea, in addition to avoiding prolonged sun exposure, the regular and proper use of sunscreen, and regular examinations by a board-certified dermatologist, may help prevent skin cancer in life.

About Lawrence Osman, M.D., F.A.A.D. Dr. Lawrence Osman is a board-certified dermatologist practicing comprehensive medical, surgical, and cosmetic dermatology. He attended the Keck/USC School of Medicine and completed his dermatology training at the prestigious Roswell Park Cancer Institute. He has particular expertise in skin cancer surgery, laser surgery, and tumescent liposuction. He was voted as one of the best dermatologists by the readers of the Los Angeles Daily News.

Dr. Osman may be contacted by calling (818) 885-0455 or visiting www.drosman.com.

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Adults in Japan who consumed higher amounts of green tea had a lower risk of death due to all causes and due to cardiovascular disease, according to a study in the September 13 issue of JAMA. But there was no link between green tea consumption and a reduced risk of death due to cancer.Tea is the most consumed beverage in the world aside from water. Three billion kilograms of tea are produced each year worldwide, according to background information in the article. Because of the high rates of tea consumption in the global population, even small effects in humans could have large implications for public health. Among teas, green tea polyphenols have been extensively studied as cardiovascular disease (CVD) and cancer chemopreventive agents. Although substantial evidence from in vitro and animal studies indicates that green tea preparations may impede CVD and carcinogenic processes, the possible protective role of green tea consumption against these diseases in humans remains unclear.

Shinichi Kuriyama, M.D., Ph.D., of the Tohoku University School of Public Policy, Sendai, Japan, and colleagues examined the association between green tea consumption and mortality (death rate) due to all causes, CVD, and cancer within a large population. The study, initiated in 1994, included 40,530 adults (age 40 to 79 years) in northeastern Japan, where green tea is widely consumed. Within this region, 80 percent of the population drinks green tea and more than half of them consume 3 or more cups and day. The participants, who had no history of stroke, coronary heart disease, or cancer at baseline, were followed for up to 11 years (1995-2005) for all-cause death and for up to 7 years (1995-2001) for cause-specific death.

Over 11 years of follow-up, 4,209 participants died, and over 7 years of follow-up, 892 participants died of cardiovascular disease and 1,134 participants died of cancer. The researchers found that green tea consumption was inversely associated with death due to all causes and due to cardiovascular disease. Compared with participants who consumed less than 1 cup/d of green tea, those who consumed 5 or more cups/d had a risk of all-cause mortality and CVD mortality that was 16 percent lower (during 11 years of follow-up) and 26 percent lower (during 7 years of follow-up), respectively.

These inverse associations of all-cause and CVD mortality were stronger among women, although the inverse association for green tea consumption was observed in both sexes. In women, compared with those who consumed less than 1 cup/d of green tea, those who consumed 5 or more cups/d had a 31 percent lower risk of CVD death.

The researchers found there no significant association between green tea consumption and death from cancer. There were weak or neutral relationships between black tea or oolong tea and mortality.

“Clinical trials are ultimately necessary to confirm the protective effect of green tea on mortality,” the authors write.

Contact: Shinichi Kuriyama, M.D., Ph.D. kuriyama-thk@umin.ac.jp JAMA and Archives Journals

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By Jennifer Wasilewski

A cup of tea can help you get your morning started or aid in relaxation after a long and stressful day. You can warm up on a cold winter day with a steaming mug of your favorite tea, or you can cool down on a summer afternoon with a tall, refreshing, glass of iced tea. Not only does it taste great hot or cold, but it can also help you stay healthy.

With a variety of tea that seem to come in ever color of the rainbow and every flavor possible, walking down the tea aisle at your local grocery store can be a perplexing event. The truth of the matter is that there are basically four groups of tea and most of your favorite will fall into those categories.

• Black Tea: The process of making Black tea is a long process that eventually results in the oxidation and fermentation of the tea leaves. This fermentation process results the darkening of the tea leaves to a deep red or black color. Black Tea is one of the more common flavored teas. Under the umbrella of black teas are some common flavors such as Darjeeling and an assortment of breakfast teas.Benefits: It is believed that black tea can help digestion, improve cholesterol, and possibly reduce tooth decay. While there is caffeine in black tea it’s not as potent your morning cup of coffee and can often give you that needed boost without the jitters.
• Green Tea: Green tea is made from leaves that do not go through oxidization. They are picked and then steamed or pan fried to prevent any fermentation. Although it doesn’t sound extremely appetizing this popular tea is often described as tasting earthy like grass. It has a light and refreshing flavor and depending on the type, can range from sweet to a little bitter.Benefits:Green tea is credited with helping your body fight off cancer, some types of arthritis, and high cholesterol. It also can be a great boost to your immune system.
• Oolong Tea: Oolong Tea is less oxidized than black tea but does go through some oxidation unlike green tea. Most tea drinkers describe oolong as having a earthy/grass taste similar to Green tea, however it’s slightly stronger.Benefits: While it’s not yet proven, there is some research being done into the impact oolong tea has on weight control. Besides that, oolong tea is credited with aiding digesting and cleansing the body from the inside out.
• White Tea: White tea can be thought of the unripe fruit of the tea world. Made from young or immature leaves that have yet to undergo oxidation, white tea is probably the most expensive and rarest form of tea. Although it recently has become more available in the United States, it was originally hard to find anywhere else besides China. White tea is often said to have a smooth sweet flavor.Benefits: The flavor alone isn’t a reason why white tea is becoming so popular in the US. This tea is credited with being the healthiest form of tea because it’s so close to its natural state. Some of the benefits of white tea come from the high amount of cancer fighting anti-oxidants as well as its ability to aid your immune system in fighting off bacteria and viruses.

Visit igourmet to purchase some quality teas to drink or include in an excellent gift baskets for a friend. igourmet specializes in fine foods specialty cheeses, and exquisite gifts. Next time you need a gift for a special occasion check out their wide assortment of gourmet gift baskets as well as holiday gift baskets.

By Drew Schwarz

Green tea has been consumed for many years, dating back to ancient China. The ancient Chinese people firmly believed in the consumption of green tea for good health and attributed it to their long, healthy lives. Now, modern researchers continue to find new uses for green tea and green tea extract. They believe they have pinpointed a compound found in green tea, EGCG, as the exact mechanism responsible for the healthy side effects.

EGCG stands for Epigallocatechin gallate, and is the most powerful and abundant catechin found in green tea. Catechins belong to the antioxidant family and work to destroy free-radicals associated with causing fatal health conditions such as heart disease, cancer and diabetes. Not only does EGCG ward off disease, but research also concludes that it helps to increase thermogenesis. Thermogenesis is a process where your body releases heat through a chemical reaction within your cells, stimulating fat burning and weight loss. The Chinese don’t call green tea the “slimming tea” for nothing.

How does green tea pack so much power? Green tea retains all of its antioxidant qualities because of the way it is processed. Green tea isn’t processed like other teas. After the tea is harvested it is immediately shipped to the processing plant where it undergoes a unique method. Unlike most teas, green tea is not dried and fermented. This allows the green tea to retain its powerful antioxidant properties.

Drew Schwarz run an informational site on green tea. DietGreenTea.net contains information on green tea and where to buy green tea.