Antioxidant Superstars Resveratrol & Green Tea Backed by National Cancer Institute

On the National Cancer Institute (NCI) Web site (which is part of the U.S. National Institutes of Health) there are "Fact Sheets." On November 27, 2002, the NCI posted information about red wine and cancer prevention. They noted that polyphenols, found in the skin and seeds of grapes, have anti-oxidant properties, and research has shown they may inhibit development of certain cancers. They highlight, in particular, a component of red wine called resveratrol.

Resveratrol has been shown to reduce cancer incidence in animals by affecting one or more stages in cancer development. Cellular and animal studies of red wine have been analyzed in several cancers including leukemia, skin, breast and prostate. The NCI notes that resveratrol can reduce inflammation, which may be an effective chemo-preventative agent in three various stages of the cancer process, including initiation, promotion and even progression. They further report that studies published in the International Journal of Cancer showed that drinking a glass of red wine a day may reduce risk of developing prostate cancer by 50%, and that men who consumed four or more four-ounce glasses of red wine per week had a 60% lower incidence of the more aggressive types of prostate cancer.

NCI also posted in their "Fact Sheet" section on December 6, 2002, benefits of tea and cancer prevention. They explain that laboratory studies show certain compounds from tea, known as catechins, act as powerful inhibitors of cancer growth in several different ways. They note some epidemiologic studies in humans, comparing tea drinkers to non-tea drinkers. They indicate that in one study out of China, over 18, 000 male tea drinkers were about half as likely to develop stomach or esophageal cancer compared to men who drank little tea1. There was another study in the Netherlands, however, that didn't support these findings.

Since the information was posted on the NCI site, there have been numerous studies regarding the benefits of green tea. A study on green tea was just published on Dec. 20, 2006 in the medical journal Carcinogensis. This study, involving over 1,000 women, indicated that those who consumed green tea at 500 to 749 grams per year reduced their risk of breast cancer by an amazing 41%2. This would be a level of at least 1,500 mg per day. Researchers concluded long-term and regular consumption of green tea can reduce risk of breast cancer.

Truly amazing information from a federal medical agency that tends to promote drugs, radiation and surgery. Of course, you know from reading For Your Health that the above-noted nutrients can be extremely powerful agents. Interestingly, there was just a study out of Germany indicating that polyphenols from tea can have benefits blunted by adding milk. The study, which was reported online in the European Heart Journal, studied 16 healthy women volunteers over age 503. When the women drank half liter of tea, their arteries relaxed to a significant degree, much more than when they drank hot water or tea with milk. Researchers felt that the casein proteins in the milk may have the neutralizing effect on the tea polyphenols.

Make sure to choose a high-quality multi-vitamin with optimal combinations and levels of antioxidants such as vitamin C, E, standardized green tea, grape seed, lutein and many other important nutrients.