Research indicates that tea may work against heart attacks, stroke, and thrombosis. Tea contributes to this in several ways. It does so in a general way through its role as gentle stimulant to the heart and circulatory system. Secondly, it appears to keep the blood vessel walls soft. Thirdly, there is evidence that the phenols in tea inhibit the absorption of cholesterol in the digestive tract, which could help decrease the cholesterol in the bloodstream. Fourthly, it may decrease the blood’s tendency to form thrombi, or unwanted clots. Often several of these functions operate together against stroke or heart attack. Strokes and thrombosis often occur because the blood vessels have lost their elasticity. Rutin, found in green tea, has long been prescribed to keep these walls soft.

Green tea has turned out to be a double-barrelled threat to tooth decay because of the natural polyphenols (tannin) and the fluoride it contains. Polyphenols tend to reduce the formation of plaque, while fluoride strengthens tooth enamel so that it can resist decay.

Considerable research is being carried out on the role of tea drinking in preventing cancer. Out of 25 papers related to health presented at the Hangzhou Symposium, seven reported on research on cancer and tumors. Green tea seems to get the best results, with Lung Ching Preferred. Stomach cancer, the number one cause of death in Japan, is at its lowest rate in Shizuoka prefecture along the coast southwest of Tokyo. One explanation is that Shizuoka is a tea-growing district and its inhabitants drink large amounts of green tea.

Researchers believe that green tea has an effect against cancer because it inhibits the formation or action of cancer-causing substances. Green tea may block the action of nitrosamines which can cause cancer, said Dr. Han Chi, and associate professor at the Institute of Nutrition and Food Hygiene under the Chinese Academy of Preventative Medicine. In a test of 145 types of tea, she and her colleagues rated green tea highest, with a blocking rate of 90 percent. Brick, Jasmine, oolong, and black tea followed in that order.

In China it is widely stated that green tea is a source of vitamin C. Since this vitamin is destroyed by heat and tea is made in hot water, this statement seems somewhat contradictory. However, recent tests in China have found that heat destruction of vitamin C does occur, but not in tea. Something in tea, as yet undetermined, apparently helps stabilize vitamin C.
The amount of vitamin C contained in green tea varies greatly depending on growing conditions, the age of the leaves at picking, and how long they have been stored. According to Chinese calculations, typical green tea made with three grams of dry leaves to a cup should yield about six milligrams of vitamin C in three infusions in water at 158 to 212 degrees Fahrenheit (70 to 100 degrees centigrade). Eighty-five percent of the vitamin C is released in one five minute infusion at 176 degrees Fahrenheit (80 degrees centigrade). Tea also contains vitamins B1, B2, K and bioflavonoids plus niacin, folic acid, and manganese, but in such small amounts as to be negligible.

Another way tea may help fight cancer is through preventing cell mutation. The antioxidant actions of the polyphenols in green tea inhibit mutation of the DNA in healthy cells, which can cause them to become cancer cells. In rats injected with a cancer-causing substance and fed green tea, cancer did not develop, but it did in the control group without tea.

An antioxidant made from green tea applied to the skin significantly inhibited growth of induced skin cancer in mice. In similar tests in Fujian province, green tea markedly decreased the incidence of Lung cancer in rats. It seems to be the epigallo catechin gallate (EGCC) that reduces the occurence of aberrant DNA replication in epithelial cells.

Some researchers claim tea acts as a mild germicide in the digestive tract to help prevent food poisoning and diseases like cholera, typhoid, and dysentery. “The antibacterial effects of tea have been well documented in Chinese scientific literature,” writes Dr. Albert Y. Leung in Chinese Herbal Remedies. “Green teas have stronger effects than black teas. They are effective against any types of bacteria, including those that cause dysentery, diphtheria, and cholera… in treating bacillary dysentery, amoebic dysentery, acute gastroenteritis (inflammation of stomach and intestine), and enteritis (inflammation of the intestine).”

When pregnant or nursing only small amounts of green tea should be used, it may also interfere with the action of MAO inhibitors and blood thinning medication. Also the consumption of green tea may interfere with the absorption of medicines. This article is intended to be for information about the nutritional benefits of green tea only and should not be regarded as medical advice in its own right. You should seek the assistance of a qualified physician if you require medical advice on any condition mentioned in this article.

Kevin Woodward looks after the In Nature web site at http://www.in-nature.com/teas/ which offers top quality Chinese teas and herbs for sale securely online. Memberships are available which entitles you to discounts on the products and a free health consultation, the latter is based on traditional Chinese medicine.

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The Asian community has used different teas and herbal remedies since before the Great wall of China (over 3000 years ago) and green tea has stood out as one of its hallmark and most helpful constituents. Green tea has been used to treat everything from heart attacks, stroke to infections like sepsis (blood infection) and numerous other conditions and maladies. Many studies have been undertaken to research and extract the helpful and beneficial compounds in Green tea that exhibit these medicinal qualities.
Recent scientific studies listed in Chemical & Engineering News (produced by the American Chemical Society) show numerous benefits from the different compounds contained in green tea leaves (polyphenols like EGCG, a powerful antioxidant that inhibits the rapid growth of cancer cells without harming healthy cells).

Studies done at Harvard and Cornell Universities on these polyphenols have shown a marked decline in carcinogen activity (up to 60% blocking reduction in oxidation capabilities) and even a biocide or antiseptic quality (hence the current research on green tea polyphenols and tooth and gum disease). Green tea has shown and evidenced antibacterial properties and more research in this area is needed.

Green tea polyphenols inhibit and retard cancer growth in every study and form of cancer from liver cancer to uterine and breast cancer. It is important to note, that although no cancer in these studies was completely cured, duration of survival and quality of life were increased in every circumstance. EGCG, due to its abilities to retard cancer with no known side effects is currently being researched to see if higher concentrations and / or more powerful synthetic derivatives could be used as a replacement for the current highly toxic chemotherapy.

Study after study shows a vast reduction in onset and risk of various cancers and disease. Other green tea findings included a study of smokers at the Arizona Cancer Center in Tucson showing that four cups of decaffeinated green tea every day for four months provided some protection against potentially carcinogenic damage to DNA, as measured by the amount of an enzyme in the urine. Many studies have linked green tea to lower risk for breast, pancreatic, colon, esophageal, and lung cancers. University of Purdue researchers recently concluded that a compound in green tea inhibits the growth of cancer cells. There is also research indicating that drinking green tea lowers total cholesterol levels, as well as improving the ratio of good (HDL) cholesterol to bad (LDL) cholesterol. The polyphenols inhibit the absorption of cholesterol in the digestive tract, which actually helps lower the amount of LDL cholesterol in the bloodstream.

Basically, to sum this up, green tea has been proven to reduce the risk of cancer and retard the growth of cancer cells in every case and for this reason alone should be incorporated into every diet. Just 4 cups of green tea per day has been found to slow and retard breast cancer in women (Japanese scientists at the Saitama Cancer Research Institute). 4 cups of green tea daily gives the optimal amount of polyphenols for the best results.

David Maillie is an alumni of Cornell University and specializes in biochemical research and can be reached at http://www.bestskinpeel.com

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We are constantly hearing ideas and claims of what we should eat to keep us from getting cancer. There is always new research somewhere showing how eating this or that will help us and potentially protect our bodies from getting cancer. Some of the studies are valid, some are not; some of the research shows that it cannot completely prevent it, simply reduce our chances by this percentage or that percentage providing we are male or female, black or white, old or young, etc.

Well few of these things are as good as green tea researchers say, of course the Chinese have been saying it for 10,000 years. A brand new research now shows that the phytochemicals in green tea are absolutely incredible. Something that the Asian cultures have known throughout their history, in fact it is quite well known that green tea is known to prevent many forms of cancer such as; Leukemia, Pancreatic cancer, Colon cancer, Lung cancer and Breast cancer. Some say that if green tea was a medicine or drug it would be considered more of a wonder drug than most other cancer drugs. Green tea is considered by many to be a powerful herb, which would be wise to incorporate into your diet.

There are presently no known side effects for green tea, yet it appears to be one of the most incredible anti-cancer compounds around. Think on this.

Lance Winslow

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