| The
Health Benefits of Drinking Tea |
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"Current research shows that tea
contains powerful specific antioxidants and health promoting ingredients,
lowering the risk of heart disease, stroke, and certain types of cancer. Tea
drinking is often part of a healthy life style, which includes regular
exercise, eating moderately including bran cereals, vegetables, and fruits and
avoiding high calorie foods. Thus, drinking tea daily, whether hot or iced, can
contribute to good health
article by John Weisburger, Ph.D., American
Health Foundation
In the Orient, tea has been considered central to good
health for nearly 5,000 years. The Chinese drink tea because they think it will
prevent illnesses, and they use it as an ingredient in medicines. Modern
scientists research has begun to substantiate these age-old beliefs and
traditions.
Recent epidemiological studies suggest an association between tea drinking and
a reduced risk of stroke, coronary disease, and certain cancers. The flavonoids
in tea are the dietary factors thought to be responsible for the protective
effects.
ANTIOXIDANTS: Reactive oxygen molecules such as
peroxides and free radicals are products of normal body functions. These
oxidants may gradually damage the body's membranes and genetic material,
leading to aging and chronic diseases such as cancer and heart disease.
Antioxidants work to centralize these oxidants and prevent cell damage.
Beta carotene, vitamin E, and vitamin C are recognized antioxidants. Scientists
have recently identified other compounds in plants, called phytochemicals which
also function as antioxidants. These plant compounds have been found in fruits,
vegetables, and all types of tea - black, green, and oolong. Two types of
phytochemicals in tea are known as catechins and flavonoids.
TEA & CANCER: In recent animal studies, green
and black teas have been associated with a reduced risk of skin cancer and a
reduced number of tumors in the stomach and intestines. Epidemiological studies
also suggest that a lifetime consumption of black tea is associated with a
reduced risk of some cancers.
TEA & STROKE: Some recent studies suggest that
flavonoid consumption may reduce the risk of stroke. In one study of Dutch men,
drinking more than four cups of tea per day was associated with at least a 69%
reduced risk of stroke.
TEA & CAFFEINE: Caffeine is a natural
component of coffee, tea, and cocoa and is used in some soft drinks and
medications. Caffeine is generally considered safe when consumed in moderation.
While a serving of tea usually contains less than half the caffeine of coffee
(or 40 mg) actual caffeine levels are dependent upon specific blends and
strength of brew.
Reprinted from The Tea Council of the USA, New
York, NY
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