I am a regular green tea drinker. I drink anywhere from 3 to 5 cups of green tea a day. Green tea has become such a passion of mine that I opened an online green tea store to be able to offer affordable high quality green tea to everyone.
My initial reason for drinking green tea is based on the health benefits. Although you can never be certain that all the findings in the studies are absolutely true, there seems to be overwhelming information to suggest that green tea has a number of amazing health benefits.
Health Benefits of Green Tea
Tea contains vitamins A, C, and E as well as health-promoting compounds called Flavonoids. The flavonoids, called polyphenols, act as antioxidants that counter the effects of reactive oxygen molecules that result from normal body functions and contribute to aging and chronic disease.
One subgroup of polyphenols, called catechins, is abundant in green tea (China Green Tea - Japan Green Tea), especially tea made from the very top of the bush. Catechins were discovered in the 1970s, when medical researchers were looking for the reason people in Japan's Shizuoka Prefecture - a major tea-growing area - had much lower rates of cancer than other Japanese, even when they were very heay smokers. One catechin in particular, epigallocatechin gallate (EGCg), is found in no other plant than tea, and it's one of the most potent antioxidants yet discovered - up to twenty times stronger than Vitamin E. Numerous studies have found EGCg to be effective in preventing and inhibiting cancer growth.
Catechins make up as much as 30 percent of the dry weight of green tea leaves, but only three to ten percent of black tea. Steeping the leaves for three to five minutes releases the optimal amount of catechins.
Here is a list of alleged benefits of green tea, but as always I would consult with your doctor for more information:
EGCG in green tea blocks the mutation of cells, reducing cell damage; blocks tumor growth; and blocks the liver enzymes that convert pro-carcinogens (i.e., harmless substances in the body that can turn into cancer agents) into carcinogens.
EGCG is green tea blocks enzymes that cause cancer cells to grow and it can destroy cancer cells with damaging surrounding healthy cells. Scientists also revealed that this effect is 10 to 100 times more potent in green tea than in black tea.
Tea increases the blood's antioxidant capacity.
Based on animal studies, tea may reduce the risk of lung cancer.
EGCG kills cancer cells and, in particular, inhibits prostate cancer cells.
Green tea has been shown to reduce damage to blood vessels in smokers.
Green tea's polyphenols can boost white blood cells, and might be an effective supplement to chemotherapy and radiation treatments that impact bone marrow and lower white blood cell count.
Men who drank two to three cups of tea a day reduced their risk of prostate cancer.
Women who had a history of drinking five or more cups of green tea a day had fewer occurances of breast cancer and slower spread of the disease.
Wednesday, March 21, 2007
Do antioxidants make tea healthier than water?
The antioxidant content of tea could mean that drinking three or more cups a day could reduce the risk of a wide range of health problems, ranging from cancer to heart disease, and may even be healthier than water, says a review from Britain."Drinking tea is actually better for you than drinking water. Water is essentially replacing fluid. Tea replaces fluids and contains antioxidants so its got two things going for it, reviewer Dr Carrie Ruxton from Nutrition Communications told the BBC.
Interest in tea have mostly focusses on green tea, with consumption linked to a wide range of health benefits, including lower risk of certain cancers, weight loss, and protection against Alzheimer's.
The health benefits have been linked to the polyphenol content of the tea. Green tea contains between 30 and 40 per cent of water-extractable polyphenols, while black tea (green tea that has been oxidized by fermentation) contains between 3 and 10 per cent.
The four primary polyphenols found in fresh tealeaves are epigallocatechin gallate (EGCG), epigallocatechin, epicatechin gallate, and epicatechin.
But Dr. Ruxton and her co-authors from King's College London report that black tea also had positive effects on general health.
"We found some research showing that black and green tea contained similar amounts of antioxidants but different types. This can be expected as they come from the same plant but go through different processing," Dr. Ruxton told NutraIngredients.com.
"Antioxidant activity in the blood is similar too so one could assume that both types of tea confer heart health benefits," she said.
The review, sponsored by the Tea Council and published on-line in the European Journal of Clinical Nutrition (doi: 10.1038/sj.ejcn.1602489), searcher databases for relevant epidemiological and clinical studies that were published between 1990 and 2004.
In terms of cardiovascular disease, the reviewers report that “clear evidence was found to link drinking three of more cups per day could reduce the risk.
Cancer risk did seem to be reduced in experimental (in vitro and animal studies) said the reviewers, but these results were not backed up by epidemiological evidence, they said.
A small note of caution however was noted by the observation that a non-effect or slight increase in risk of colorectal cancer with consumption of black tea.
The researchers also tackled the old wives' tale that drinking tea leads to dehydration, due to the diuretic caffeine content of the beverage. This was not backed up by the science, said the reviewers, with normal levels of hydration maintained when the tea contained less than 250 mg per cup.
"Studies on caffeine have found very high doses dehydrate and everyone assumes that caffeine-containing beverages dehydrate. 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, Dr. Ruxton told the BBC.
The reasons for these benefits was proposed to be related to the antioxidant action of tea polyphenols, wrote the reviewers.
“There was sufficient evidence to show risk reduction for CHD at intakes of more than three cups per day and for improved antioxidant status at intakes of one to six cups per day,concluded the reviewers.
“A maximum intake of eight cups per day would minimise any risk relating to excess caffeine consumption. Black tea generally had a positive effect on health.
The global tea market is worth about ‚¬790 (540, $941) million. Green tea accounts for about 20 per cent of total global production, while black tea (green tea that has been oxidized by fermentation) accounts for about 78 per cent.
Interest in tea have mostly focusses on green tea, with consumption linked to a wide range of health benefits, including lower risk of certain cancers, weight loss, and protection against Alzheimer's.
The health benefits have been linked to the polyphenol content of the tea. Green tea contains between 30 and 40 per cent of water-extractable polyphenols, while black tea (green tea that has been oxidized by fermentation) contains between 3 and 10 per cent.
The four primary polyphenols found in fresh tealeaves are epigallocatechin gallate (EGCG), epigallocatechin, epicatechin gallate, and epicatechin.
But Dr. Ruxton and her co-authors from King's College London report that black tea also had positive effects on general health.
"We found some research showing that black and green tea contained similar amounts of antioxidants but different types. This can be expected as they come from the same plant but go through different processing," Dr. Ruxton told NutraIngredients.com.
"Antioxidant activity in the blood is similar too so one could assume that both types of tea confer heart health benefits," she said.
The review, sponsored by the Tea Council and published on-line in the European Journal of Clinical Nutrition (doi: 10.1038/sj.ejcn.1602489), searcher databases for relevant epidemiological and clinical studies that were published between 1990 and 2004.
In terms of cardiovascular disease, the reviewers report that “clear evidence was found to link drinking three of more cups per day could reduce the risk.
Cancer risk did seem to be reduced in experimental (in vitro and animal studies) said the reviewers, but these results were not backed up by epidemiological evidence, they said.
A small note of caution however was noted by the observation that a non-effect or slight increase in risk of colorectal cancer with consumption of black tea.
The researchers also tackled the old wives' tale that drinking tea leads to dehydration, due to the diuretic caffeine content of the beverage. This was not backed up by the science, said the reviewers, with normal levels of hydration maintained when the tea contained less than 250 mg per cup.
"Studies on caffeine have found very high doses dehydrate and everyone assumes that caffeine-containing beverages dehydrate. 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, Dr. Ruxton told the BBC.
The reasons for these benefits was proposed to be related to the antioxidant action of tea polyphenols, wrote the reviewers.
“There was sufficient evidence to show risk reduction for CHD at intakes of more than three cups per day and for improved antioxidant status at intakes of one to six cups per day,concluded the reviewers.
“A maximum intake of eight cups per day would minimise any risk relating to excess caffeine consumption. Black tea generally had a positive effect on health.
The global tea market is worth about ‚¬790 (540, $941) million. Green tea accounts for about 20 per cent of total global production, while black tea (green tea that has been oxidized by fermentation) accounts for about 78 per cent.
Antioxidants in. Free radicals out. Tea can do that
Work out your inside the way you work out your body.
TEA CAN DO THAT™
Antioxidants can help the body protect itself against free radicals—molecules that can damage cells. Antioxidants in tea called flavonoids can do that.
Whether iced or hot, Teas made from real tea leaves provide more than great taste. Like fruits and vegetables, regular and decaffeinated brewed teas contain natural antioxidants called flavonoids* (10-22, 68, 69). Research suggests that antioxidants can be beneficial to health by helping the body protect itself from the harmful effects of “free radicals” (1-9, 26-30, 73-75). Free radicals, molecules which occur in the environment and are naturally produced by the body, can cause damage to cells. Chronic damage by free radicals is one factor thought to contribute to the development of many chronic diseases including heart disease or cancer. An average cup of brewed green or black tea has 150-200 mg of flavonoids (10-21).
Currently, tea’s potential health benefits are the focus of many scientific studies, and new research is emerging regularly. The American Dietetic Association in its Position Paper on Functional Foods included black and green tea as functional foods. Based on the available scientific research, the paper stated that the health benefits of drinking black or green tea include possible reduced risk for coronary heart disease, as well as gastric, esophageal and skin cancers (33). Tea and tea flavonoids have also been shown to help strengthen the body’s immune system (34-43, 57-64), protect teeth by inhibiting plaque bacteria (44, 45, 56), potentially fight free radicals produced during strenuous exercise (76-80), and possibly increase calories burned during everyday activities (65, 66). While this emerging research is promising, more studies on the role of tea and tea antioxidants must be completed before drawing any conclusions about tea’s contribution to health and wellness.
The flavonoids found in black and green tea have been shown to be powerful antioxidants. The USDA and other researchers have used test tube based studies to measure the antioxidants in tea, fruits and vegetables, and antioxidant vitamins, such as vitamin C and vitamin E. These studies have confirmed that tea contains important dietary antioxidants call flavonoids. (1, 2, 3, 71) Additionally, studies show tea flavonoids are absorbed by and can act as antioxidants in the body (23-32, 72). Together, these studies provide evidence that tea contains protective antioxidants and antioxidants can help the protect body itself against free radicals, molecules that can damage cells.
Antioxidants in. Free radicals out. Tea can do that.
Tea Flavonoids Fight Free Radicals
Published in the Journal of Nutrition, a recent intervention study found that smokers who drank four cups of decaffeinated green tea per day had a 31 percent decrease in measures of free radical damage to DNA in white blood cells as compared to those who drank four cups of water (67). In addition, two population studies in Asia evaluated the effects of tea drinking on cell DNA damage caused by free radicals from smoking. In both studies, DNA damage was found to be significantly lower in study participants who drank black or green tea compared to those who did not drink tea (6, 7). Further evidence from preliminary research in people conducted in both China and the US showed that drinking green tea significantly reduced free radical damage in both smokers and non-smokers (8). These studies demonstrate that antioxidants in tea help reduce free radical damage to DNA in smokers consuming 3-6 cups of tea per day, supporting the conclusion that tea flavonoids are effective dietary antioxidants.
*While tea is a naturally rich source of antioxidants, it is not a substitute for fruits or vegetables which provide a wide range of antioxidants and essential vitamins and minerals. Please consult your doctor regarding a diet/nutritional plan that is right for you.
TEA CAN DO THAT™
Antioxidants can help the body protect itself against free radicals—molecules that can damage cells. Antioxidants in tea called flavonoids can do that.
Whether iced or hot, Teas made from real tea leaves provide more than great taste. Like fruits and vegetables, regular and decaffeinated brewed teas contain natural antioxidants called flavonoids* (10-22, 68, 69). Research suggests that antioxidants can be beneficial to health by helping the body protect itself from the harmful effects of “free radicals” (1-9, 26-30, 73-75). Free radicals, molecules which occur in the environment and are naturally produced by the body, can cause damage to cells. Chronic damage by free radicals is one factor thought to contribute to the development of many chronic diseases including heart disease or cancer. An average cup of brewed green or black tea has 150-200 mg of flavonoids (10-21).
Currently, tea’s potential health benefits are the focus of many scientific studies, and new research is emerging regularly. The American Dietetic Association in its Position Paper on Functional Foods included black and green tea as functional foods. Based on the available scientific research, the paper stated that the health benefits of drinking black or green tea include possible reduced risk for coronary heart disease, as well as gastric, esophageal and skin cancers (33). Tea and tea flavonoids have also been shown to help strengthen the body’s immune system (34-43, 57-64), protect teeth by inhibiting plaque bacteria (44, 45, 56), potentially fight free radicals produced during strenuous exercise (76-80), and possibly increase calories burned during everyday activities (65, 66). While this emerging research is promising, more studies on the role of tea and tea antioxidants must be completed before drawing any conclusions about tea’s contribution to health and wellness.
The flavonoids found in black and green tea have been shown to be powerful antioxidants. The USDA and other researchers have used test tube based studies to measure the antioxidants in tea, fruits and vegetables, and antioxidant vitamins, such as vitamin C and vitamin E. These studies have confirmed that tea contains important dietary antioxidants call flavonoids. (1, 2, 3, 71) Additionally, studies show tea flavonoids are absorbed by and can act as antioxidants in the body (23-32, 72). Together, these studies provide evidence that tea contains protective antioxidants and antioxidants can help the protect body itself against free radicals, molecules that can damage cells.
Antioxidants in. Free radicals out. Tea can do that.
Tea Flavonoids Fight Free Radicals
Published in the Journal of Nutrition, a recent intervention study found that smokers who drank four cups of decaffeinated green tea per day had a 31 percent decrease in measures of free radical damage to DNA in white blood cells as compared to those who drank four cups of water (67). In addition, two population studies in Asia evaluated the effects of tea drinking on cell DNA damage caused by free radicals from smoking. In both studies, DNA damage was found to be significantly lower in study participants who drank black or green tea compared to those who did not drink tea (6, 7). Further evidence from preliminary research in people conducted in both China and the US showed that drinking green tea significantly reduced free radical damage in both smokers and non-smokers (8). These studies demonstrate that antioxidants in tea help reduce free radical damage to DNA in smokers consuming 3-6 cups of tea per day, supporting the conclusion that tea flavonoids are effective dietary antioxidants.
*While tea is a naturally rich source of antioxidants, it is not a substitute for fruits or vegetables which provide a wide range of antioxidants and essential vitamins and minerals. Please consult your doctor regarding a diet/nutritional plan that is right for you.
Tea antioxidants: Does 'instant' offer same benefits as 'brewed'?
I know that brewed tea contains antioxidants. What about instant tea?
Answer
Instant tea has fewer antioxidants than brewed tea. This is because processing of tea reduces its antioxidant content, and instant tea is more highly processed than brewed tea. Decaffeinated tea also has fewer antioxidants than caffeinated teas.
Brewed tea is a rich source of antioxidants, including flavonoids and catechins. Antioxidants are natural compounds found in many foods. These compounds may protect against tissue damage from free radicals, which may lead to diseases such as cancer and heart disease.
Answer
Instant tea has fewer antioxidants than brewed tea. This is because processing of tea reduces its antioxidant content, and instant tea is more highly processed than brewed tea. Decaffeinated tea also has fewer antioxidants than caffeinated teas.
Brewed tea is a rich source of antioxidants, including flavonoids and catechins. Antioxidants are natural compounds found in many foods. These compounds may protect against tissue damage from free radicals, which may lead to diseases such as cancer and heart disease.
The Power of Antioxidants and Tea
Following a lifestyle that decreases LDL (low-density lipoprotein) and increases HDL (high-density lipoprotein) is the primary path to lower cholesterol. However, there are certain foods thst can also make the LDL you do have less dangerous. LDL is a bigger threat when it becomes oxidized. This happens because of exposure to free radicals, highly reactive molecules that are byproducts of bodily functions involving oxygen (which is just about all of them). When LDL is oxidized it becomes stickier and therefore more likely to form plaque. If LDL can be prevented from oxidizing, your arteries are less likely to become clogged. How do you prevent LDL from becoming oxidized? With antioxidants -- which many of nature's best-tasting foods happen to include. Antioxidant-rich foods include, fruit, vegetables, tea, and chocolate. Tea, whether black or green, caffeinated or decaffeinated (herbal teas don't count), has spectacular antioxidant capabilities owing to large amounts of substances called flavonoids. In addition to preventing oxidation, flavonoids may have an anticlotting effect. One study found that among people who'd had heart attacks, those who drank 14 or more cups of tea a week were 44 percent less likely to die in the 3 1/2 years following their heart attacks than those who didn't drink any tea. In another study people who drank about 1 1/2 cups of tea daily had roughly half the risk of heart attack of those who didn't drink tea. An added bonus: A cup of black tea has less than half the caffeine of coffee; green tea has even less. Some tea tips: Bag it. When Consumer Reports tested the antioxidant punch of 15 brewed, bottled, and instant teas, it found most teas brewed from tea bags scored highest in antioxidant content. In fact, the magazine reported, "Brewed tea appears to have more antioxidant action than almost any whole fruit or vegetable -- and more than most commercial fruit or vegetable juices, too." But iced teas from mixes and bottle are a decent second choice; they contain a "good deal" of antioxidants, according to the magazine. Just watch the sugar content. Dunk the bag. Continuously dunking the tea bag as the tea steeps seems to release far more antioxidant compounds than simply dropping it in and leaving it there. Add lemon. One study found that the addition of lemon to plain tea increased its antioxidant benefits. That makes sense, since lemon itself contains antioxidants. Brew a batch. To make a day's supply of iced tea, bring 20 ounces of water to a boil, then remove from the heat. Drop in three tea bags, cover, and steep for 10 minutes. Remove tea bags and refrigerate. Try green tea. Because it isn't fermented, green tea has even more antioxidant power than black tea does. It also has less caffeine. And it may provide some protection against certain cancers. Experiment with brands until you find one you like. Don't let green tea steep for more than a couple of minutes or it may become bitter.
Oodles of antioxidants are contained in green tea, black tea, even oolong tea.
Read the tea leaves, caffeine lovers. Tea is gaining ground over coffee. Tearooms are popping up everywhere. Even Starbucks is bucking up its tea menu.
The health benefits of tea are one compelling reason: Green and black teas have 10 times the antioxidants found in fruits and veggies, by one estimate.
For jaded coffee drinkers, tea also offers new sensory frontiers, with its roots in Chinese, Japanese, Indian, African, and South American cultures.
When you sip a chai tea latte, for example, you're enjoying a beverage born in India. "All over India, on almost every street corner, vendors sell chai tea," says Joe Simrany, president of the Tea Council of the U.S.A.
"The traditional tea lover won't like chai tea that much," he tells WebMD. "The spices -- ginger, cardamom -- overpower the taste of the black tea. But for American coffee consumers, it's perfect."
In the U.S., elegant tea salons, tearooms, and take-out tea shops are popping up everywhere, says Simrany. "Four years ago, we had one-quarter the tea salons we have today. Even coffee shops are selling more tea."
People find tranquility in tearooms, says Dominique Tanton, manager of the Dushanbe Teahouse, an exquisite traditional Persian teahouse in Boulder, Colo.
"Coffee shops are for the quick caffeine buzz before work or while you're frantically studying for a test," she tells WebMD. "A tearoom is for slowing down, relaxing, admiring the surroundings."
Small Wonder
Studies of humans, animals, and Petri dish experiments show that black and green tea is highly beneficial to our health, says 82-year-old John Weisburger, PhD, senior researcher at the Institute for Cancer Prevention in Valhalla, N.Y.
"I've published over 500 papers, including a helluva lot on tea," says Weisburger, who drinks 10 cups daily. "I was the first American researcher to show that tea modifies the metabolism to detoxify harmful chemicals."
Green tea, black tea, oolong tea -- they all come from the same tea plant, Camellia sinensis; the leaves are simply processed differently, explains Weisburger. Green tea leaves are not fermented; they are withered and steamed. Black tea and oolong tea leaves undergo crushing and fermenting processes.
All teas from the Camellia tea plant are rich in polyphenols, which are antioxidants -- meaning they scavenge for cell-damaging free radicals and detoxify them, says Weisburger.
"Astounding" aptly describes tea's antioxidant power: "Whether it's green or black, tea has about 8 to 10 times the polyphenols found in fruits and vegetables," he says.
While herbal teas may also contain antioxidants, less is known about them, Weisburger adds.
"In my lab, we found that green and black tea had identical amounts of polyphenols," he tells WebMD. "We found that both types of tea blocked DNA damage associated with tobacco and other toxic chemicals. In animal studies, tea-drinking rats have less cancer."
Look at the world's big tea-drinkers, like Japan and China. "They have much less heart disease and don't have certain cancers that we in the western world suffer," says Weisburger.
However, be careful about doctoring-up your tea, says Weisburger. One study found that adding too much milk to can greatly reduce tea's health benefits.
"The scientific evidence about tea is evolving and I think it's compelling," Jeffrey Blumberg, PhD, Friedman School of Nutrition Science and Policy of Tufts University, tells WebMD.
"When tea drinkers' immune cells are exposed to germs in a Petri dish, the immune cells spring into action."
The Evidence on Tea
Tea is a great example of the past decade's research of antioxidants, he says. "There is a pretty consistent body of evidence suggesting there is a benefit to tea. Tea is a very rich source of a specific kind of antioxidant -- flavonoids," says Blumberg.
Admittedly, there has been conflict among the studies. One large study in the American Journal of Clinical Nutrition followed nearly 40,000 women for nearly seven years. Researchers found that drinking over four cups of tea a day did nothing to reduce their risk of heart disease.
However, the bulk of research is what counts most, Blumberg says. And that research has found that regular tea drinkers -- people who drink two cups or more a day -- have less heart disease and stroke, lower total and LDL cholesterol, and that they recover from heart attacks faster.
Smokers who drink four cups of tea regularly have less evidence of DNA cell damage -- genetic mutations that can lead to cancer. Mouse studies have found fewer lung tumors in mice drinking tea.
When tea drinkers' immune cells are exposed to germs in a Petri dish, the immune cells spring into action. When coffee drinkers' immune cells are exposed to germs, nothing happens.
Laboratory tests have also shown that black and green tea may help boost metabolism to aid weight loss, block allergic response, slow the growth of tumors, protect bones, fight bad breath, improve skin, protect against Parkinson's disease, even delay the onset of diabetes.
How is this possible? While the mechanisms within tea are complex, it seems to be the detoxifying effect of antioxidants that protects cells from free radicals -- the damage that leads to blood clot formation, atherosclerosis, and cancer, says Weisburger.
However, tea is not a cure-all. "Tea is certainly not a panacea," Blumberg tells WebMD. In fact, not everyone may benefit equally from tea. "I think we need to do more work to better define both why and who benefits from tea consumption."
The Bottom Line
"If you want do something good for yourself, drink tea," says Blumberg. "It has no calories and lots of phytochemicals. If you're drinking tea, you're not drinking soda -- that's a real benefit. Water doesn't give you those phytochemicals."
Weisburger recommends drinking six to 10 cups of black or green tea throughout the day, starting with breakfast. Switch to decaf tea midday, if you need to. "Flavonoids are unchanged by removal of caffeine," he says.
Kids should drinking tea, too. "We try to get children eat vegetables," Weisburger say. "I'm suggesting that children age 6 on should be drinking decaffeinated tea."
Not that kids need a fancy tearoom -- iced tea at home works fine.
SOURCES: John Weisburger, PhD, senior researcher, Institute for Cancer Prevention, Valhalla, N.Y. Joe Simrany, president, Tea Council of the U.S.A. Dominique Tanton, Dushanbe Teahouse, Boulder, Colo. WebMD Medical News: "Tea Good for Heart Disease, Cancer." WebMD Medical News: "Tea Extract Can Lower Cholesterol." WebMD Medical News: "There's Something to Be Said for Having 'Tea Bones.'" WebMD Medical News: "Tea Prolongs Survival After Heart Attack." WebMD Medical News: "Health Benefit of Tea: Add Germ Fighting." WebMD Medical News: "Green Tea, Allergy Fighter?" WebMD Medical News: "Tea Fights Bad Breath, Mouth Bacteria." WebMD Medical News: "Green Tea Protects Against Parkinson's." WebMD Medical News: "Green Tea Supplement May Delay Diabetes." WebMD Medical News: "Green Tea Boosts Metabolism, Protects Against Diseases." WebMD Medical News: "Green Tea, White Tea Fight Colon Cancer." WebMD Medical News: "Tea: A Healthy Brew." WebMD Medical News: "Green Tea, Glycine May Slow Tumor Growth." Sesso, H. American Journal of Clinical Nutrition, June 2003; vol 77: pp 1400-1408. Hodgson, J. American Journal of Clinical Nutrition, September 2003; vol 133: pp 2883-2886.
The health benefits of tea are one compelling reason: Green and black teas have 10 times the antioxidants found in fruits and veggies, by one estimate.
For jaded coffee drinkers, tea also offers new sensory frontiers, with its roots in Chinese, Japanese, Indian, African, and South American cultures.
When you sip a chai tea latte, for example, you're enjoying a beverage born in India. "All over India, on almost every street corner, vendors sell chai tea," says Joe Simrany, president of the Tea Council of the U.S.A.
"The traditional tea lover won't like chai tea that much," he tells WebMD. "The spices -- ginger, cardamom -- overpower the taste of the black tea. But for American coffee consumers, it's perfect."
In the U.S., elegant tea salons, tearooms, and take-out tea shops are popping up everywhere, says Simrany. "Four years ago, we had one-quarter the tea salons we have today. Even coffee shops are selling more tea."
People find tranquility in tearooms, says Dominique Tanton, manager of the Dushanbe Teahouse, an exquisite traditional Persian teahouse in Boulder, Colo.
"Coffee shops are for the quick caffeine buzz before work or while you're frantically studying for a test," she tells WebMD. "A tearoom is for slowing down, relaxing, admiring the surroundings."
Small Wonder
Studies of humans, animals, and Petri dish experiments show that black and green tea is highly beneficial to our health, says 82-year-old John Weisburger, PhD, senior researcher at the Institute for Cancer Prevention in Valhalla, N.Y.
"I've published over 500 papers, including a helluva lot on tea," says Weisburger, who drinks 10 cups daily. "I was the first American researcher to show that tea modifies the metabolism to detoxify harmful chemicals."
Green tea, black tea, oolong tea -- they all come from the same tea plant, Camellia sinensis; the leaves are simply processed differently, explains Weisburger. Green tea leaves are not fermented; they are withered and steamed. Black tea and oolong tea leaves undergo crushing and fermenting processes.
All teas from the Camellia tea plant are rich in polyphenols, which are antioxidants -- meaning they scavenge for cell-damaging free radicals and detoxify them, says Weisburger.
"Astounding" aptly describes tea's antioxidant power: "Whether it's green or black, tea has about 8 to 10 times the polyphenols found in fruits and vegetables," he says.
While herbal teas may also contain antioxidants, less is known about them, Weisburger adds.
"In my lab, we found that green and black tea had identical amounts of polyphenols," he tells WebMD. "We found that both types of tea blocked DNA damage associated with tobacco and other toxic chemicals. In animal studies, tea-drinking rats have less cancer."
Look at the world's big tea-drinkers, like Japan and China. "They have much less heart disease and don't have certain cancers that we in the western world suffer," says Weisburger.
However, be careful about doctoring-up your tea, says Weisburger. One study found that adding too much milk to can greatly reduce tea's health benefits.
"The scientific evidence about tea is evolving and I think it's compelling," Jeffrey Blumberg, PhD, Friedman School of Nutrition Science and Policy of Tufts University, tells WebMD.
"When tea drinkers' immune cells are exposed to germs in a Petri dish, the immune cells spring into action."
The Evidence on Tea
Tea is a great example of the past decade's research of antioxidants, he says. "There is a pretty consistent body of evidence suggesting there is a benefit to tea. Tea is a very rich source of a specific kind of antioxidant -- flavonoids," says Blumberg.
Admittedly, there has been conflict among the studies. One large study in the American Journal of Clinical Nutrition followed nearly 40,000 women for nearly seven years. Researchers found that drinking over four cups of tea a day did nothing to reduce their risk of heart disease.
However, the bulk of research is what counts most, Blumberg says. And that research has found that regular tea drinkers -- people who drink two cups or more a day -- have less heart disease and stroke, lower total and LDL cholesterol, and that they recover from heart attacks faster.
Smokers who drink four cups of tea regularly have less evidence of DNA cell damage -- genetic mutations that can lead to cancer. Mouse studies have found fewer lung tumors in mice drinking tea.
When tea drinkers' immune cells are exposed to germs in a Petri dish, the immune cells spring into action. When coffee drinkers' immune cells are exposed to germs, nothing happens.
Laboratory tests have also shown that black and green tea may help boost metabolism to aid weight loss, block allergic response, slow the growth of tumors, protect bones, fight bad breath, improve skin, protect against Parkinson's disease, even delay the onset of diabetes.
How is this possible? While the mechanisms within tea are complex, it seems to be the detoxifying effect of antioxidants that protects cells from free radicals -- the damage that leads to blood clot formation, atherosclerosis, and cancer, says Weisburger.
However, tea is not a cure-all. "Tea is certainly not a panacea," Blumberg tells WebMD. In fact, not everyone may benefit equally from tea. "I think we need to do more work to better define both why and who benefits from tea consumption."
The Bottom Line
"If you want do something good for yourself, drink tea," says Blumberg. "It has no calories and lots of phytochemicals. If you're drinking tea, you're not drinking soda -- that's a real benefit. Water doesn't give you those phytochemicals."
Weisburger recommends drinking six to 10 cups of black or green tea throughout the day, starting with breakfast. Switch to decaf tea midday, if you need to. "Flavonoids are unchanged by removal of caffeine," he says.
Kids should drinking tea, too. "We try to get children eat vegetables," Weisburger say. "I'm suggesting that children age 6 on should be drinking decaffeinated tea."
Not that kids need a fancy tearoom -- iced tea at home works fine.
SOURCES: John Weisburger, PhD, senior researcher, Institute for Cancer Prevention, Valhalla, N.Y. Joe Simrany, president, Tea Council of the U.S.A. Dominique Tanton, Dushanbe Teahouse, Boulder, Colo. WebMD Medical News: "Tea Good for Heart Disease, Cancer." WebMD Medical News: "Tea Extract Can Lower Cholesterol." WebMD Medical News: "There's Something to Be Said for Having 'Tea Bones.'" WebMD Medical News: "Tea Prolongs Survival After Heart Attack." WebMD Medical News: "Health Benefit of Tea: Add Germ Fighting." WebMD Medical News: "Green Tea, Allergy Fighter?" WebMD Medical News: "Tea Fights Bad Breath, Mouth Bacteria." WebMD Medical News: "Green Tea Protects Against Parkinson's." WebMD Medical News: "Green Tea Supplement May Delay Diabetes." WebMD Medical News: "Green Tea Boosts Metabolism, Protects Against Diseases." WebMD Medical News: "Green Tea, White Tea Fight Colon Cancer." WebMD Medical News: "Tea: A Healthy Brew." WebMD Medical News: "Green Tea, Glycine May Slow Tumor Growth." Sesso, H. American Journal of Clinical Nutrition, June 2003; vol 77: pp 1400-1408. Hodgson, J. American Journal of Clinical Nutrition, September 2003; vol 133: pp 2883-2886.
Tea and Cancer Prevention: Fact Sheet
Key Points
The antioxidants found in tea--called catechins--may selectively inhibit the growth of cancer (see Question 1).
In laboratory studies using animals, catechins scavenged oxidants before cell damage occurred, reduced the number and size of tumors, and inhibited the growth of cancer cells (see Question 3).
However, human studies have proven more contradictory, perhaps due to such factors as variances in diet, environments, and populations (see Question 4).
NCI researchers are investigating the therapeutic and preventive use of tea catechins against a variety of cancers (see Question 5).
Tea drinking is an ancient tradition dating back 5,000 years in China and India. Long regarded in those cultures as an aid to good health, researchers now are studying tea for possible use in the prevention and treatment of a variety of cancers. Investigators are especially interested in the antioxidants-called catechins-found in tea. Despite promising early research in the laboratory, however, studies involving humans so far have been inconclusive.
1. What are antioxidants?
The human body constantly produces unstable molecules called oxidants, also commonly referred to as free radicals. To become stable, oxidants steal electrons from other molecules and, in the process, damage cell proteins and genetic material. This damage may leave the cell vulnerable to cancer. Antioxidants are substances that allow the human body to scavenge and seize oxidants. Like other antioxidants, the catechins found in tea selectively inhibit specific enzyme activities that lead to cancer. They may also target and repair DNA aberrations caused by oxidants (1).
2. What is the level of antioxidants found in tea?
All varieties of tea come from the leaves of a single evergreen plant, Camellia sinensis. All tea leaves are picked, rolled, dried, and heated. With the additional process of allowing the leaves to ferment and oxidize, black tea is produced. Possibly because it is less processed, green tea contains higher levels of antioxidants than black tea.
Although tea is consumed in a variety of ways and varies in its chemical makeup, one study showed steeping either green or black tea for about five minutes released over 80 percent of its catechins. Instant iced tea, on the other hand, contains negligible amounts of catechins (1).
3. What are the laboratory findings?
In the laboratory, studies have shown tea catechins act as powerful inhibitors of cancer growth in several ways: They scavenge oxidants before cell injuries occur, reduce the incidence and size of chemically induced tumors, and inhibit the growth of tumor cells. In studies of liver, skin and stomach cancer, chemically induced tumors were shown to decrease in size in mice that were fed green and black tea (1, 2).
4. What are the results of human studies?
Although tea has long been identified as an antioxidant in the laboratory, study results involving humans have been contradictory. Some epidemiological studies comparing tea drinkers to non-tea drinkers support the claim that drinking tea prevents cancer; others do not. Dietary, environmental, and population differences may account for these inconsistencies.
Two studies in China, where green tea is a mainstay of the diet, resulted in promising findings. One study involving over 18,000 men found tea drinkers were about half as likely to develop stomach or esophageal cancer as men who drank little tea, even after adjusting for smoking and other health and diet factors (3). A second study at the Beijing Dental Hospital found consuming 3 grams of tea a day, or about 2 cups, along with the application of a tea extract reduced the size and proliferation of leukoplakia, a precancerous oral plaque (1).
However, a study in the Netherlands did not support these findings. It investigated the link between black tea consumption and the subsequent risk of stomach, colorectal, lung, and breast cancers among 58,279 men and 62,573 women ages 55 to 69. The study took into account such factors as smoking and overall diet. It found no link between tea consumption and protection against cancer (4).
5. Is NCI evaluating tea?
National Cancer Institute (NCI) researchers are also investigating the therapeutic use of green tea. One recently completed but unpublished NCI trial studied the antitumor effect of green tea among prostate cancer patients. The 42 patients drank 6 grams of green tea, or about 4 cups, daily for four months. However, only one patient experienced a short-lived improvement, and nearly 70 percent of the group experienced unpleasant side effects such as nausea and diarrhea. The study concluded drinking green tea has limited antitumor benefit for prostate cancer patients (5).
Other ongoing NCI studies are testing green tea as a preventive agent against skin cancer. For example, one is investigating the protective effects of a pill form of green tea against sun-induced skin damage while another explores the topical application of green tea in shrinking precancerous skin changes. For more information about NCI-sponsored studies on green tea, go to http://www.cancer.gov/clinical_trials/.
References: (1) Dufresne CJ, Farnworth ER. A review of latest research findings on the health promotion properties of tea. J. Nutri Biochem 2001; 12 (7): 404-421. (2) Hakim IA, Harris RB. Joint effects of citrus peel use and black tea intake on risk of squamous cell carcinoma of the skin. BMC Derm 2001; 1 (3). (3) Sun CL, Yuan JM, Lee MJ, Yang CS, Gao YT, Ross RK, Yu MC. Urinary tea polyphenols in relation to gastric and esophageal cancers: a prospective study of men in shanghai, china. Carcin 2002; 23 (9): 1497-1503. (4) Goldbohm RA, Hertog MG, Brants HA, van Poppel G, van den Brandt PA. Consumption of black tea and cancer risk: a prospective cohort study. JNCI 1996; 88 2): 93-100. (5) Phase II Study of Green Tea Extract in Patients with Androgen-Independent Metastic Prostate Cancer. Protocol Ids: NCCTG-N9951. NCI Clinical Trials http://www.cancer.gov/clinical_trials/.
The antioxidants found in tea--called catechins--may selectively inhibit the growth of cancer (see Question 1).
In laboratory studies using animals, catechins scavenged oxidants before cell damage occurred, reduced the number and size of tumors, and inhibited the growth of cancer cells (see Question 3).
However, human studies have proven more contradictory, perhaps due to such factors as variances in diet, environments, and populations (see Question 4).
NCI researchers are investigating the therapeutic and preventive use of tea catechins against a variety of cancers (see Question 5).
Tea drinking is an ancient tradition dating back 5,000 years in China and India. Long regarded in those cultures as an aid to good health, researchers now are studying tea for possible use in the prevention and treatment of a variety of cancers. Investigators are especially interested in the antioxidants-called catechins-found in tea. Despite promising early research in the laboratory, however, studies involving humans so far have been inconclusive.
1. What are antioxidants?
The human body constantly produces unstable molecules called oxidants, also commonly referred to as free radicals. To become stable, oxidants steal electrons from other molecules and, in the process, damage cell proteins and genetic material. This damage may leave the cell vulnerable to cancer. Antioxidants are substances that allow the human body to scavenge and seize oxidants. Like other antioxidants, the catechins found in tea selectively inhibit specific enzyme activities that lead to cancer. They may also target and repair DNA aberrations caused by oxidants (1).
2. What is the level of antioxidants found in tea?
All varieties of tea come from the leaves of a single evergreen plant, Camellia sinensis. All tea leaves are picked, rolled, dried, and heated. With the additional process of allowing the leaves to ferment and oxidize, black tea is produced. Possibly because it is less processed, green tea contains higher levels of antioxidants than black tea.
Although tea is consumed in a variety of ways and varies in its chemical makeup, one study showed steeping either green or black tea for about five minutes released over 80 percent of its catechins. Instant iced tea, on the other hand, contains negligible amounts of catechins (1).
3. What are the laboratory findings?
In the laboratory, studies have shown tea catechins act as powerful inhibitors of cancer growth in several ways: They scavenge oxidants before cell injuries occur, reduce the incidence and size of chemically induced tumors, and inhibit the growth of tumor cells. In studies of liver, skin and stomach cancer, chemically induced tumors were shown to decrease in size in mice that were fed green and black tea (1, 2).
4. What are the results of human studies?
Although tea has long been identified as an antioxidant in the laboratory, study results involving humans have been contradictory. Some epidemiological studies comparing tea drinkers to non-tea drinkers support the claim that drinking tea prevents cancer; others do not. Dietary, environmental, and population differences may account for these inconsistencies.
Two studies in China, where green tea is a mainstay of the diet, resulted in promising findings. One study involving over 18,000 men found tea drinkers were about half as likely to develop stomach or esophageal cancer as men who drank little tea, even after adjusting for smoking and other health and diet factors (3). A second study at the Beijing Dental Hospital found consuming 3 grams of tea a day, or about 2 cups, along with the application of a tea extract reduced the size and proliferation of leukoplakia, a precancerous oral plaque (1).
However, a study in the Netherlands did not support these findings. It investigated the link between black tea consumption and the subsequent risk of stomach, colorectal, lung, and breast cancers among 58,279 men and 62,573 women ages 55 to 69. The study took into account such factors as smoking and overall diet. It found no link between tea consumption and protection against cancer (4).
5. Is NCI evaluating tea?
National Cancer Institute (NCI) researchers are also investigating the therapeutic use of green tea. One recently completed but unpublished NCI trial studied the antitumor effect of green tea among prostate cancer patients. The 42 patients drank 6 grams of green tea, or about 4 cups, daily for four months. However, only one patient experienced a short-lived improvement, and nearly 70 percent of the group experienced unpleasant side effects such as nausea and diarrhea. The study concluded drinking green tea has limited antitumor benefit for prostate cancer patients (5).
Other ongoing NCI studies are testing green tea as a preventive agent against skin cancer. For example, one is investigating the protective effects of a pill form of green tea against sun-induced skin damage while another explores the topical application of green tea in shrinking precancerous skin changes. For more information about NCI-sponsored studies on green tea, go to http://www.cancer.gov/clinical_trials/.
References: (1) Dufresne CJ, Farnworth ER. A review of latest research findings on the health promotion properties of tea. J. Nutri Biochem 2001; 12 (7): 404-421. (2) Hakim IA, Harris RB. Joint effects of citrus peel use and black tea intake on risk of squamous cell carcinoma of the skin. BMC Derm 2001; 1 (3). (3) Sun CL, Yuan JM, Lee MJ, Yang CS, Gao YT, Ross RK, Yu MC. Urinary tea polyphenols in relation to gastric and esophageal cancers: a prospective study of men in shanghai, china. Carcin 2002; 23 (9): 1497-1503. (4) Goldbohm RA, Hertog MG, Brants HA, van Poppel G, van den Brandt PA. Consumption of black tea and cancer risk: a prospective cohort study. JNCI 1996; 88 2): 93-100. (5) Phase II Study of Green Tea Extract in Patients with Androgen-Independent Metastic Prostate Cancer. Protocol Ids: NCCTG-N9951. NCI Clinical Trials http://www.cancer.gov/clinical_trials/.
Antioxidants In Tea....
Antioxidants In Tea....
A growing body of research indicates that the tannins in tea are naturally-occurring flavonoids which have strong antioxidant properties. Drinking tea is a natural and pleasant way to increase dietary intake of antioxidants. There is mounting evidence that suggests that antioxidant-rich foods may play a role in reducing the risk of certain cancers, heart disease and stroke.
Researchers indicated that black and green tea have comparable health benefits and that adding milk to tea, does not inhibit the body's ability to benefit from the antioxidants in brewed tea.
About three times as many antioxidant polyphenois is found in white tea then green tea. White tea is simply dried in natural sunlight, "this preserves more of its antioxidant properties"Drinking white tea besides being more beneficial is that the pale amber liquid is a lot more palatable than green tea and doesn't have the same cabbagy smell.
Recent research exploring the potential health attributes of tea is leading many scientists to agree that tea, both black and green, may contribute positively to a healthy lifestyle. "Fruits, vegetables, and tea all contain important antioxidants. Research suggests these phytonutrients may contribute substantially to the promotion of health and the prevention of chronic disease. For example, recent research studies reveal the antioxidants in tea may inhibit the growth of cancer cells and support cardiovascular health," stated Jeffrey Blumberg, Ph.D., F.A.C.N, Chief of the Antioxidants Research Laboratory at the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University.
Antioxidants
With all the medical jargon and new scientific studies bandied about on the news it can be hard to know what’s good for you from one day to the next. Are tomatoes good or bad? Should you drink red wine? Does chocolate cure heart disease? Will eating an all organic diet save you from cancer? It can all be a bit overwhelming and no one, not even scientists can seem to agree on much.
But one thing that scientists do agree on is that antioxidants are important to regulate and sustain normal cell processes. So what’s an antioxidant and how can you get what you need? Read on to find out!
What’s an antioxidant?
Antioxidants are substances that the body produces to fight the effects of free radicals. What’s a free radical, you may ask. Free radicals are not rioting miscreants or rampaging anarchists, they are reactive chemicals that get produced when molecules are split to create unpaired electrons and other external elements like UV rays, x- rays, pollution and radiation. Sounds pretty deep, huh? What that really means is free radical damage essential cellular molecules. Damage at the cellular level is never a good thing.
What are the benefits?
Antioxidants counteract the damage done by the free radicals to cells by regulating cellular processes and forming healthy bonds. Basically this means that they can repair the damage done by UV and x-rays as well as the pollution we’re all exposed to. Eating 5-7 servings each day can supply you with the antioxidants and other healthy minerals and nutrients needed to combat age-related diseases.
Where do I find them?
Good news! Antioxidants can be found in lots of places! Chances are that you already eat some every day. Found in leafy, dark green veggies like kale and spinach as well as in bright colorful vegetables like red and yellow peppers, carrots, blueberries, raspberries and in vitamin C and E.
But one thing that scientists do agree on is that antioxidants are important to regulate and sustain normal cell processes. So what’s an antioxidant and how can you get what you need? Read on to find out!
What’s an antioxidant?
Antioxidants are substances that the body produces to fight the effects of free radicals. What’s a free radical, you may ask. Free radicals are not rioting miscreants or rampaging anarchists, they are reactive chemicals that get produced when molecules are split to create unpaired electrons and other external elements like UV rays, x- rays, pollution and radiation. Sounds pretty deep, huh? What that really means is free radical damage essential cellular molecules. Damage at the cellular level is never a good thing.
What are the benefits?
Antioxidants counteract the damage done by the free radicals to cells by regulating cellular processes and forming healthy bonds. Basically this means that they can repair the damage done by UV and x-rays as well as the pollution we’re all exposed to. Eating 5-7 servings each day can supply you with the antioxidants and other healthy minerals and nutrients needed to combat age-related diseases.
Where do I find them?
Good news! Antioxidants can be found in lots of places! Chances are that you already eat some every day. Found in leafy, dark green veggies like kale and spinach as well as in bright colorful vegetables like red and yellow peppers, carrots, blueberries, raspberries and in vitamin C and E.
Can Drinking Green Tea Prevent Cancer?
Can Drinking Green Tea Prevent Cancer?
Tea has been regarded as an aid to good health for centuries, particularly in the Chinese and Indian cultures. In China, green tea is a mainstay of the diet. All varieties of tea are derived from the leaves of the evergreen plant Camellia sinensis. Tea leaves are picked, rolled, dried, and heated. An additional process of allowing the leaves to ferment and oxidize produces black tea. Green tea is produced when tea leaves undergo less processing than black tea. Tea contains antioxidants called catechins. Possibly because it is less processed, green tea contains higher levels of antioxidants or catechins than black tea. Steeping either green or black tea for about 5 minutes releases 80% of its antioxidant catechins. Instant ice tea, however, contains negligible amounts of these antioxidants (Dufresne & Farnworth, 2001).
The environment contains multiple sources of oxidizing agents called free radicals. Body cells also naturally produce free radicals. Free radicals or oxidants are unstable molecules which steal electrons from other molecules, damaging cell proteins and genetic material in the process. This type of damage leaves cells at risk for changes which can lead to cancer. Free radicals injure cell membranes and leave DNA vulnerable to damage. Tea antioxidants are very effective at scavenging free radicals before cell injury can occur. Tea antioxidants are also believed to target and repair DNA changes caused by the oxidizing free radicals. Laboratory studies show that tea antioxidants inhibit cancer growth in animals in three ways:
Scavenge free radicals.
Reduce the incidence and size of chemically induced tumors.
Inhibit growth of tumor cells.
Animal research has shown that liver, stomach, and skin cancer growth diminished in mice that were fed green and black tea (Hakim & Harris, 2001). However, human research studies show ambiguity. A substantial number of human intervention studies with green and black tea demonstrate a significant increase in plasma antioxidant capacity 1 hour after consumption of moderate amounts of tea (1-6 cups/day) (Rietveld & Wiseman, 2003). In China, one study involving over 18,000 men found tea drinkers were about half as likely to develop stomach or esophageal cancer as men who drank little tea, even after adjusting for smoking and diet factors (Sun et al., 2002). However, an earlier study in the Netherlands did not have similar findings. A study of 58,000 men and 62,000 women ages 55 to 69 found no link between tea consumption and protection against cancer (Goldbohm, Hertog, Brants, van Poppel, & van den Brandt, 1996). Currently, green tea is under investigation for its beneficial effects in different types of cancer as well as in cardiovascular disease. There is no specific quantity of green tea which is known to confer health benefits. Studies have shown health benefits from drinking amounts of 1 to 6 cups of green tea daily, a very broad range. Investigators have focused on steeped hot tea rather than iced tea. In sum, green tea may have antioxidants which can benefit health, and no significant side effects have been reported.
Consumers should not confuse black or green tea with "dieter's teas" advertised for weight loss. Those products contain senna, aloe, rhubarb root, buckthorn, cascara, or castor oil additives. Dieter's teas can exert a potent diuretic and/or laxative effect on the body that can lead to serious adverse effects. Diarrhea, electrolyte disturbances, dehydration, cardiac arrhythmias, and hypotension can result from ingesting these teas. Dieter's teas are considered potentially harmful by the Food and Drug Administration (FDA) (National Cancer Institute, 2002).
Tea has been regarded as an aid to good health for centuries, particularly in the Chinese and Indian cultures. In China, green tea is a mainstay of the diet. All varieties of tea are derived from the leaves of the evergreen plant Camellia sinensis. Tea leaves are picked, rolled, dried, and heated. An additional process of allowing the leaves to ferment and oxidize produces black tea. Green tea is produced when tea leaves undergo less processing than black tea. Tea contains antioxidants called catechins. Possibly because it is less processed, green tea contains higher levels of antioxidants or catechins than black tea. Steeping either green or black tea for about 5 minutes releases 80% of its antioxidant catechins. Instant ice tea, however, contains negligible amounts of these antioxidants (Dufresne & Farnworth, 2001).
The environment contains multiple sources of oxidizing agents called free radicals. Body cells also naturally produce free radicals. Free radicals or oxidants are unstable molecules which steal electrons from other molecules, damaging cell proteins and genetic material in the process. This type of damage leaves cells at risk for changes which can lead to cancer. Free radicals injure cell membranes and leave DNA vulnerable to damage. Tea antioxidants are very effective at scavenging free radicals before cell injury can occur. Tea antioxidants are also believed to target and repair DNA changes caused by the oxidizing free radicals. Laboratory studies show that tea antioxidants inhibit cancer growth in animals in three ways:
Scavenge free radicals.
Reduce the incidence and size of chemically induced tumors.
Inhibit growth of tumor cells.
Animal research has shown that liver, stomach, and skin cancer growth diminished in mice that were fed green and black tea (Hakim & Harris, 2001). However, human research studies show ambiguity. A substantial number of human intervention studies with green and black tea demonstrate a significant increase in plasma antioxidant capacity 1 hour after consumption of moderate amounts of tea (1-6 cups/day) (Rietveld & Wiseman, 2003). In China, one study involving over 18,000 men found tea drinkers were about half as likely to develop stomach or esophageal cancer as men who drank little tea, even after adjusting for smoking and diet factors (Sun et al., 2002). However, an earlier study in the Netherlands did not have similar findings. A study of 58,000 men and 62,000 women ages 55 to 69 found no link between tea consumption and protection against cancer (Goldbohm, Hertog, Brants, van Poppel, & van den Brandt, 1996). Currently, green tea is under investigation for its beneficial effects in different types of cancer as well as in cardiovascular disease. There is no specific quantity of green tea which is known to confer health benefits. Studies have shown health benefits from drinking amounts of 1 to 6 cups of green tea daily, a very broad range. Investigators have focused on steeped hot tea rather than iced tea. In sum, green tea may have antioxidants which can benefit health, and no significant side effects have been reported.
Consumers should not confuse black or green tea with "dieter's teas" advertised for weight loss. Those products contain senna, aloe, rhubarb root, buckthorn, cascara, or castor oil additives. Dieter's teas can exert a potent diuretic and/or laxative effect on the body that can lead to serious adverse effects. Diarrhea, electrolyte disturbances, dehydration, cardiac arrhythmias, and hypotension can result from ingesting these teas. Dieter's teas are considered potentially harmful by the Food and Drug Administration (FDA) (National Cancer Institute, 2002).
Thursday, March 15, 2007
Toddy Cold Brew System !!
The Today Show- Weekend Edition
NBC Television Network
January 21, 2006
The Toddy Cold Brew System was one of four winning coffeemakers - The Toddy, Cuisinart Grind & Brew, Bodum Santos Electric Vacuum, and the Melitta One - tested and selected by Cook's Illustrated for brewing 'the perfect pot of java' at home. Chris Kimball, Founder and Editor of Cook's Illustrated and contributing food editor to NBC's Today Show, appeared on The Today Show - Weekend Edition to share CI's results, and recommend The Toddy coffee maker for making a milder cup of java with less acidity - for both hot and iced coffee.KABC-TV (Los Angeles)
The Toddy Cold-Brew Coffee Maker
By Lori Corbin, Food Critic
October 4, 2004
(Excerpts from television broadcast feature)Say 'cold coffee,' and most say 'yuck,' unless it's an ice blended drink. But a little known brewing system that's been around for forty years, is now growing in popularity for making both hot and cold coffee. The Toddy Coffee Maker is a low tech, cold-brewing system that reduces both caffeine and acid through it's cold brewing process.
Take a pound of your favorite ground beans, fill with container cold water and let 'brew' overnight. In the morning, let the ‘brewed’ coffee drain through a special filter, and the result: a rich, satisfying coffee concentrate. Just add half to a third water or milk either hot or cold, depending on taste. In addition, The Toddy also can brew tea.
With 54 million Americans suffering from heartburn, this brewing system can help those who get an upset stomach from too much acid produced by coffee. Another bonus? No burnt, stale office coffee. Just store the coffee concentrate carafe in your refrigerator. It will keep fresh for up to two weeks.
The Toddy Coffee Maker sells for about $35. Found at Cost Plus Markets, Seattle's Best Coffee cafes, and many other coffee and gourmet kitchen stores, and on line at www.ToddyCafe.com. The Toddy Coffee Maker - a true food find.
Cappuccino - cold brew espresso coffee beans in your Toddy- course grind
- Steam 3 ounces of espresso concentrate (brewed from your Toddy) in a stainless pitcher until 185 degrees
- Pour espresso (steamed concentrate) into your cappuccino cup
- Froth 6 ounces of 2% milk (185) and quickly dump on top of espresso in cup
- Sprinkle with cinnamon
Latté - cold brew espresso coffee beans in your Toddy- course grind
- Steam 8 ounces of 2% milk (185 degrees) in a stainless pitcher
- Pour steamed milk into your cappuccino cup
- Steam 3 ounces of espresso concentrate (brewed from your Toddy Maker) in stainless pitcher until 185 degrees
- Pour steamed espresso in the middle of the steamed milk. Pour so that there is a little dot of espresso in the middle of the steamed milk. Sprinkle with cinnamon.
Iced Cappuccino - cold brew your favorite coffee beans in your Toddy
- mix 2 ounces coffee concentrate with 6 ounces 2% milk
- add 1\8 teaspoon vanilla
- pour over ice and add sweetener to your liking
Toddy Frappé - cold brew your favorite coffee beans in your Toddy
- In a blender, add ½ cup coffee concentrate, and ½ cup 2% milk
- Then add 1/2 cup of ice, and 3 large scoops of vanilla ice cream
- Blend until smooth and pour into glass
- Top with whip cream and chocolate shaving.
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