Tea is the world’s most popular beverage after water and is made from the young leaves of the Camellia sinensis bush which is a shrub native to Asia. Research has shown that a number of readily available foods such as green tea, actually appear to have a major impact on cancer prevention. These cancer fighting foods seem to have the ability to interfere with the development of cancerous tumors. Cancer fighting foods all contain large amounts of certain phytochemicals. Phytochemicals were developed by nature to protect plants against damage caused by insects, disease and environmental stress. These phytochemical molecules are the ones that give fruits and vegetables their brilliant colors, provide the smell to garlic and the astringent taste to tea. It is very likely that these phytochemicals, not the vitamins and minerals, that are the source of the cancer prevention capabilities of these healthy foods.

The tea leaf contains large quantities of phytochemical polyphenols called flavonols, commonly known as catchetins. Although green tea and black tea start out from the same plant leaf, their chemical composition is different because of the way they are processed. Apart from an initial brief steam roasting to stop fermentation, the production of green tea is largely a manual process. Japanese green teas contain more catchetins than Chinese green teas. On the other hand black teas are allowed to go through a fermentation process before they are roasted. This process destroys most of the cancer fighting flavonols. Some black teas like Darjeeling still contain significant quantities of catchetins. Oolong tea is only partially fermented and retains cancer fighting properties somewhere between green tea and black tea.

Green tea has been thought for years to help lower cholesterol and blood pressure as well as improve digestion and help protect against ulcers. It has been promoted as an herb that can prevent certain bacterial infections. Green tea is widely consumed in Japan, China, and other Asian nations and is becoming more popular in Western nations. Some reports indicate green tea may have the ability to help prevent many types of cancers. However results of studies on human populations are still preliminary. On the other hand, studies on mice have shown that the catchetins in green tea give mice protection against all stages of cancer development. These catchetins may cause cancer cells to die just like normal cells and in a process called angiogenesis - it may also stop new blood vessels from forming to supply the tumor.

The amount of green tea needed to achieve beneficial effects is unknown. Asians usually drink at least 3 cups per day using 1 to 2 teaspoons of dried leaves steeped in a cup of boiling water. Tea should be steeped longer than 7 or 8 minutes to extract the maximum amount of catchetins. Green tea is generally considered safe as large numbers of people have consumed this tea for thousands of years with few dangerous side effects. However drinking large amounts of tea may cause problems because of the caffeine content which can cause nausea, sleeping problems and frequent urination. Women who are pregnant or breast-feeding should not drink green tea in large amounts as caffeine can cross the placenta and also be passed along in breast milk.

Eating a healthy balanced diet can provide our bodies with tens of thousands of different phytochemicals. Much of the available research on cancer prevention foods still comes from laboratory cell studies, animal studies and epidemiologic observational studies comparing populations. Clinical trials on humans are being conducted but it takes many years for results to be validated. Not all fruits, vegetables and other plant products provide the best anti-cancer phytochemicals. The ten best groups of anti-cancer foods are discussed in our website http://www.benefits-of-antioxidants.com . They include: berries and citrus fruits, cruciferous vegetables, garlic and onions, green tea, omega-3 essential fatty acids, olive oil, tomatoes, soy products, red wine and dark chocolate.

Tea drinkers will be happy to learn that they just might be protecting themselves against the risks of developing stomach and intestinal cancers.

It appears that green tea can help fight gastrointestinal carcinogenesis. This is the process by which normal cells in the gastrointestinal tract can be transformed into cancer cells.

Green tea has been found to contain high levels of antioxidants which are considered very beneficial in the fight against cancer. Antioxidants are compounds that can oxidize very easily, or in other words sacrifice one of their molecules to carcinogens, which are compounds looking to steal molecules from normal, healthy cells.

Carcinogens, or free radicals, in the body are considered cancer causing agents because they damage the body’s cells by stealing molecules. This can cause the cells to grow out of control, thus developing into cancer cells.

Green tea is thought to be extremely beneficial because the tea leaves are fresh and unfermented, thus preserving the antioxidants, called catechins, present in the leaves. The tea leaves come from the plant Camellia sinensis, which is the same plant that black tea comes from. The difference lies in how the leaves are treated. . T

he black tea leaves undergo the oxidation process, which oxidizes much of the specific antioxidants that are present in the green tea leaves. Of course, black teas have been found to contain many beneficial and unique antioxidants of their own, but do not contain the same amount of antioxidants as green tea.

These catechins found in green tea are considered better and stronger antioxidants than those found in black tea because they are water soluble and oxidize very easily, giving them a better chance of neutralizing free radicals before they have that chance to damage the body’s cells.

There are currently 30 epidemiological studies of green tea’s use in the prevention of cancer. However, there are very few studies on the treatment of preexisting cancers with green tea. A majority of the studies on green tea deal with whether the antioxidants present in the tea leaves help prevent gastrointestinal cancers.

One particular study on laboratory rats showed that 93.8% of a group of rats fed the extracted catechins from green tea survived after exposure to a strong mammary carcinogen (DMBA). This is compared to only 33.3% of the control group of rats not fed the protective catechins.

In another study was conducted on 1004 Chinese men: 190 of who had gastric cancer, 42 of whom had esophageal cancer, and 772 of whom were cancer free.

These men were studied over the course of 4 to 12 years. Those participants who were known to drink green tea on a regular basis showed a 50% lower risk of developing gastric and esophageal cancers.

This is a significant difference. It basically means that 50% fewer participants in the tea drinker’s group developed cancer than of those in the group found not to drink tea on a regular basis.

There are a total of about eight studies that show drinking green tea on a regular basis can reduce the risk of stomach cancer. It’s possible that green tea is also more effective in the prevention of esophageal and stomach cancers because it moves through the intestinal tract and is in direct, prolonged contact with those tissues.

Many researchers are saying that it is still too early to state conclusively that green tea can help to protect its drinkers from developing gastrointestinal cancers or even help fight the cancer that has all ready developed.

However, the current clinical studies look promising. Many tea drinkers claim the possible benefits of drinking green tea outweigh any small inconveniences.

Green tea has been used for hundreds of thousands of years in China and Japan. In fact, the numbers indicating the risks of developing gastrointestinal cancers in those two countries are among the lowest in the world

Not all green teas are the same. There is a wide variance among green teas concerning freshness, consistency, and concentration of the antioxidants in the teas. Information about the concentration of the antioxidants can sometimes be found on the packaging.

It is best to find your preferred brand of green tea and stick to it, drinking the tea habitually.

Lately there has been a lot of talk about green tea and its superior antioxidant abilities or effects. Numerous products are now hitting the shelves from vitamins to nail polish treatments all with hints of green tea advertised all over them. The question though is can green tea really reverse the aging process?

Many scientists and doctors are currently researching this perplexing situation. It is well believed that green tea has antioxidant polyphenols like ECGC that do display the ability to ward off and even retard certain cancers and precancers like actinic keratoses.

I have to say certain cancers because only a few types of cancers have been scientifically tested to date. This is due to the continuously growing astronomical costs of medical research and the fact that this sort of testing takes years before results are accepted as proven. Many stages of research will also be required before much human testing can be done.

From the current research, though we can elucidate that green tea has remarkable antioxidant properties and has been proven to prevent and retard mouth and laryngeal cancers. This is due to the fact that the polyphenols contained in green tea inhibit the free radicals produced by cellular activities and environmental damage (like from UV radiation). These free radicals when left on their own actually cause aging.

Various antioxidants from fruits like Goji and acai berries, blueberries and grapes to black, white and green teas have been found to exhibit excellent abilities in slowing down or stopping the damage caused by these free radicals.

Only one antioxidant, however, has actually been proven to reverse free radical damage, the polyphenols of green tea. Some people say that to experience the great antioxidant and free radical quelshing properties of green tea that one must drink large, copious and unrealistic amounts. This is not true.

In one experiment it was shown that just chewing the leaves has the ability to ward off and reverse or retard oral cancer. In another experiment in Japan a salve was prepared from minced green tea leaves and applied to patients that were burned from radiation exposure. The salve was found to promote healing, reduce scarring and retard cancerous and precancerous cellular growth.

That should be enough to state that green tea does exhibit great antioxidant abilities and that since free radicals are what bring on the aging process that green tea polyphenols like ECGC can inhibit these free radicals and quite possibly inhibit the aging process. There is even a story of a Chinese herbalist whom lived 252 years because they ate Goji berries every day. Goji berries are revered for their high levels of antioxidants.

Now, since this story cannot be proven and is just lore we cannot accept that as fact, but green tea has one of the highest levels of antioxidants of any natural food or supplement and therefore should be seen as a great antioxidant, anti-cancer, and anti-aging treatment with great potential whether it be in the form of hot tea, leaves for chewing, or a salve for exterior application.

Green tea has been enjoyed for centuries in formal Chinese tea ceremonies. It has long been believed to relieve headaches and body aches, increase energy, prevent disease and aid digestion.

Although many tests have been inconclusive and others are still under way, some of the health claims by green tea proponents are:
Longer life
Weight loss
Increased ability to survive after a heart attack
Antioxidants to combat free radicals
Cavity fighting
Higher metabolism, more calories burned
Cancer prevention
Lower cholesterol
Detoxification of blood
Liver function support
Bone density maintenance
Reduced inflammation
Alzheimer’s prevention and treatment
Lower risk of diabetes and heart disease

Green tea contains a group of polyphenols known as catechins. The most studied and effective compound is epigallocatechin gallate, better known as EGCG. A growing number of published scientific studies propose that it does protect against cancer and heart disease and aid weight control. It is used as a fat loss aid used in some dietary supplements.

The side effects of green tea are few and mild. They are mainly due to the caffeine content, which the Buddhist monks of the 8th century discovered helped keep them awake during long meditation sessions. Actually, green tea has just enough caffeine to give you a lift, but not enough to cause nervous jitters. It would take four cups to equal the amount of caffeine in just one cup of brewed coffee. There are 8 to 20 mg. of caffeine in green tea, compared to 40 to 60 mg. in black tea and 90 to 150 mg. in coffee. The best known effects of caffeine include increased intellectual activity, improved reading speed, more energy, increased heartbeat, improved alertness, quicker reaction times and a brighter mood. Too much caffeine, on the downside, can cause insomnia, headaches, irritability and muscle tension.

Because of the caffeine content, there are some possible drug interactions. If you are taking any medicines with the ingredients codeine, ephedrine, psedoephrine, theophylline, atropine, aminophylline or warfarin you should consult with your physician and pharmacist before taking green tea products.

Green tea is available in tea bags, loose leaves, and prebrewed in bottles. It is available in caffeinated and decaffeinated varieties. There is also a product called Matcha, which is made of powdered tea leaves that are simply mixed into hot water. If you are not a fan of the flavor, it can also be found in tea blend sodas and fruit juice beverages, tablets, extracts, nutrition bars and liqueur.

Green tea contains zero calories. Just substituting it for higher calorie beverages, particularly soda, will help you reduce your overall calorie intake and help you feel full and more energetic. While nobody knows exactly how much of the active ingredient, EGCG, is necessary, most researchers agree that to reap the benefits, just three to four cups a day are all that are needed.

We have known for years that sweet tea is great for shock, and for many years we have used tea as a form of stress relief at the end of a hard day. Nutritionist Cath MacDonald says, “Tea is a soothing, satisfying drink.” It’s also well known in Western society that a nice cup of tea and a friend can also sort out many of life’s problems (Personal or otherwise). But is there more to tea than just this. Did you know that 165 million cups of the world’s favourite drink are drunk in the UK every day? Drinking four cups of tea a day can be beneficial to your health. The Chinese have believed for 5,000 years that tea can promote longer life. There may be some truth in the old folklore.

One of the reasons why tea is so good for us is because the tealeaves are picked and dried in a short space of time, locking in their goodness. This means that when you brew up all the goodness and minerals from the tea are released into the drink. Polyphenol antioxidants, which are found in the tealeaves (in substantially greater amounts than that of fruit and herbal teas.), help deal with the bad forms of cholesterol and help prevent damage done to cells. Fluoride can also be found in team and this is good for our teeth, helping to prevent cavities and decay. Tea with milk contains calcium, which, as we know, is good for our teeth and bones. Caffeine taken in moderate amounts throughout the day can help concentration and promote performance.

Regular cups of tea are good for you if you are watching your figure. Contrary to the nickname ‘Tea Belly’, a name given to tea lovers, tea can actually reduce your belly by speeding up the burning of fat calories, aiding weight loss or maintaining a healthy weight. Did you know that tea without milk and sugar has no fat or calories and that a cup of tea with semi-skimmed milk contains only 13 calories and 0.5g of fat.

In the UK 1 out of 3 people will suffer from cancer. Good news then that regularly drinking tea has been found to prevent some cancers. Ongoing studies are showing that the healthy properties in tea may be reducing cancer risks in China and Japan, where they regularly drink tea, and have been doing so for hundreds of years. Also in Australia researchers believe that tea could be the next weapon against skin cancers.

Evidence has shown that the chances of having a heart attack can be reduced by drinking three to four cups of tea a day. This is because the tea improves cardiovascular – more platelets (blood cells) are made. Regular tea drinking may help keep people who have had heart attacks alive, according to a new study by researchers at Harvard Medical School.

The review of 1,900 men and women in their 60s who had suffered a heart attack found that those who drank the most tea before their attacks — more than 14 cups a week — had a 44 percent lower death rate than none drinkers nearly four years later. Moderate tea drinkers had a 28 percent reduced risk.

If this is not reason enough to be a tea lover it can also make you more beautiful. Placing cold tea bags on your eye lids for five or ten minutes can reduce swelling and puffiness of the eyes.

So, put the kettle on and brew up some good health!