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Health Benefits from Drinking Tea Regularly
Green, oolong or black ... Tea is unusually rich in antioxidants called polyphenols. Antioxidants
are important because they neutralize harmful free radicals, the highly unstable molecules
produced by the body's normal metabolism and by exposure to chemicals, heavy metals,
radiation, and the like. Lacking a vital part of their molecular structure, free radicals oxidize other
molecules by snatching the missing part from them. That process can damage the body's cells,
proteins, and fats, and in theory, can help cause a wide range of diseases and possibly even
hasten aging. To minimize the damage, the body uses antioxidants, some produced internally,
others gleaned from food and drink, to help neutralize the radicals.
Animals, including humans, use polyphenols as antioxidants, anti-inflammatory agents and
anti-carcinogenic agents.
In theory, antioxidants can protect against disease and may help to explain why tea drinkers
tend to be healthier. In laboratory and animal studies, the antioxidants in tea have been shown
to help check the formation of certain carcinogenic compounds, disrupt several tumor-promoting
enzymes, kill or at least slow the growth of actual cancer cells while leaving normal cells
unscathed, and prevent normal cells from turning cancerous, mainly by shielding their DNA from
oxidative damage.
Reactive Oxygen Species (ROS) are substances produced by plants and animals as products
of metabolism. When our defenses against ROS are overwhelmed, that is, we have more
oxidants than anti-oxidants, we are thrust into a period of oxidative stress. ROS may result in
acute chronic disease by causing damage to lipids, proteins, RNA, DNA and cellular
components. ROS also plays a role in cancer, cardiovascular disease, neuro-degenerative
disease and inflammatory disorders. The good news: Studies have found that tea scavenges
ROS.
Within an unstimulated cell is a complex protein known as Nuclear Factor-kB (NF-kB) which is
bound to Inhibitory Kinine (1kB). ROS breaks this bond. NF-kB is then free to invade the
nucleus of the cell and produce more free radicals and NF-kB. NF-kB stimulates ROS. More
good news: Tea, like aspirin, is known to preserve this critical bond.
NF-kB is one of the key transcriptional factors involved in the inflammatory responses to
cigarette smoke in the lungs. The correlation between cancer and inflammation is clear. Green
tea suppresses cigarette smoke condensate and reduces inflammation.
Tea flavaniods have been shown to inhibit angiotension-converting enzyme activity and increase
nitric oxide production in human endothelial cells. Coincidentally, this is the function of the
most popular cardiology medication! Other laboratory studies suggest that tea may help protect
the heart by relaxing blood vessels; by inhibiting blood clots, which can trigger a heart attack or
stroke; by shielding the "bad" LDL cholesterol from the oxidative damage that makes it stick to
the walls of coronary arteries; and possibly by helping to improve blood-cholesterol levels.
Other compounds in tea include fluoride and phytoestrogens, which researchers speculate may
favorably affect bone-mineral density.
Apoptosis is a mechanism by which damaged or unwanted cells are eliminated. Studies have
shown that green tea promotes apoptosis! This means cells that are genetically damaged, or
are improperly dividing ... perhaps even cancer cells ... eliminate themselves. High Activator
Protein-1 (AP-1) activity favor tumor production in breasts, skin and lungs. Studies have shown
that green tea catechins AND black tea theoflavins both inhibit AP-1!
The incidence of prostate cancer in American men is 104 per 100,000. In China that number is
less than 2 per 100,000. Favorable results from animal models for testing the effects of green
tea on prostate cancer give hope for further study in humans.
Green tea suppresses growth in highly invasive breast cancer cells by inhibiting cell adhesion,
inhibiting cell migration, inhibiting NK-b1, and inhibiting AP-1, just to name a few.
A recent Japanese study showed that consumption of 10 cups of tea each day increased age at
death 3-4 years from all causes, and 5 years for smokers! The study group of 8,500 subjects
also saw a delay in the onset of cancer among green tea drinkers. A similar study in Japan of
40,000 people showed a reduction in the risk of heart disease.
A US study of 31,000 women showed a 61% reduction in risk for developing rheumatoid arthritis by
those drinking three cups of tea or more each day!
Also contained in tea is Theanine. This compound has been extensively studied and has been
shown to promote relaxation and deep, restful sleep without side effects.
Green tea helps to inhibit plaque formation and the attachment of bacteria to teeth, as well as
reduce the enzyme that causes gum disease. Tea keeps your smile healthy! And, since tea
catechins oxidize mercaptans into an odorless substance, tea helps fight bad breath!
Considering all of the information that we've reviewed, our suggestion is three cups of green tea
each day, brewed from fresh batches, to achieve the greatest health benefits.
Green, oolong or black ... Tea is unusually rich in antioxidants called polyphenols. Antioxidants
are important because they neutralize harmful free radicals, the highly unstable molecules
produced by the body's normal metabolism and by exposure to chemicals, heavy metals,
radiation, and the like. Lacking a vital part of their molecular structure, free radicals oxidize other
molecules by snatching the missing part from them. That process can damage the body's cells,
proteins, and fats, and in theory, can help cause a wide range of diseases and possibly even
hasten aging. To minimize the damage, the body uses antioxidants, some produced internally,
others gleaned from food and drink, to help neutralize the radicals.
Animals, including humans, use polyphenols as antioxidants, anti-inflammatory agents and
anti-carcinogenic agents.
In theory, antioxidants can protect against disease and may help to explain why tea drinkers
tend to be healthier. In laboratory and animal studies, the antioxidants in tea have been shown
to help check the formation of certain carcinogenic compounds, disrupt several tumor-promoting
enzymes, kill or at least slow the growth of actual cancer cells while leaving normal cells
unscathed, and prevent normal cells from turning cancerous, mainly by shielding their DNA from
oxidative damage.
Reactive Oxygen Species (ROS) are substances produced by plants and animals as products
of metabolism. When our defenses against ROS are overwhelmed, that is, we have more
oxidants than anti-oxidants, we are thrust into a period of oxidative stress. ROS may result in
acute chronic disease by causing damage to lipids, proteins, RNA, DNA and cellular
components. ROS also plays a role in cancer, cardiovascular disease, neuro-degenerative
disease and inflammatory disorders. The good news: Studies have found that tea scavenges
ROS.
Within an unstimulated cell is a complex protein known as Nuclear Factor-kB (NF-kB) which is
bound to Inhibitory Kinine (1kB). ROS breaks this bond. NF-kB is then free to invade the
nucleus of the cell and produce more free radicals and NF-kB. NF-kB stimulates ROS. More
good news: Tea, like aspirin, is known to preserve this critical bond.
NF-kB is one of the key transcriptional factors involved in the inflammatory responses to
cigarette smoke in the lungs. The correlation between cancer and inflammation is clear. Green
tea suppresses cigarette smoke condensate and reduces inflammation.
Tea flavaniods have been shown to inhibit angiotension-converting enzyme activity and increase
nitric oxide production in human endothelial cells. Coincidentally, this is the function of the
most popular cardiology medication! Other laboratory studies suggest that tea may help protect
the heart by relaxing blood vessels; by inhibiting blood clots, which can trigger a heart attack or
stroke; by shielding the "bad" LDL cholesterol from the oxidative damage that makes it stick to
the walls of coronary arteries; and possibly by helping to improve blood-cholesterol levels.
Other compounds in tea include fluoride and phytoestrogens, which researchers speculate may
favorably affect bone-mineral density.
Apoptosis is a mechanism by which damaged or unwanted cells are eliminated. Studies have
shown that green tea promotes apoptosis! This means cells that are genetically damaged, or
are improperly dividing ... perhaps even cancer cells ... eliminate themselves. High Activator
Protein-1 (AP-1) activity favor tumor production in breasts, skin and lungs. Studies have shown
that green tea catechins AND black tea theoflavins both inhibit AP-1!
The incidence of prostate cancer in American men is 104 per 100,000. In China that number is
less than 2 per 100,000. Favorable results from animal models for testing the effects of green
tea on prostate cancer give hope for further study in humans.
Green tea suppresses growth in highly invasive breast cancer cells by inhibiting cell adhesion,
inhibiting cell migration, inhibiting NK-b1, and inhibiting AP-1, just to name a few.
A recent Japanese study showed that consumption of 10 cups of tea each day increased age at
death 3-4 years from all causes, and 5 years for smokers! The study group of 8,500 subjects
also saw a delay in the onset of cancer among green tea drinkers. A similar study in Japan of
40,000 people showed a reduction in the risk of heart disease.
A US study of 31,000 women showed a 61% reduction in risk for developing rheumatoid arthritis by
those drinking three cups of tea or more each day!
Also contained in tea is Theanine. This compound has been extensively studied and has been
shown to promote relaxation and deep, restful sleep without side effects.
Green tea helps to inhibit plaque formation and the attachment of bacteria to teeth, as well as
reduce the enzyme that causes gum disease. Tea keeps your smile healthy! And, since tea
catechins oxidize mercaptans into an odorless substance, tea helps fight bad breath!
Considering all of the information that we've reviewed, our suggestion is three cups of green tea
each day, brewed from fresh batches, to achieve the greatest health benefits.
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