HEALTH BENEFITS OF TEA ARE IMMENSE

By Dr D B Nugegoda

Tea is a very rich source of polyphenols. Polyphenols are very healthy as they destroy the free radicals which are produced inside our bodies all the time. Thus tea provides a protective effect against all NCDs, including cancer, heart disease, stroke, diabetes, dementias, Alzheimer’s disease etc. The stronger the tea, higher is the content of polyphenols. Researchers at University College London using a double blind control study, found people who drank normal black tea de-stressed more quickly and also had lower levels of stress hormone (cortisol) in their blood, after a stressful event, compared to the control group, who were given fake tea. They also found blood clotting to be lower among tea drinkers, due to lowered platelet activation making the blood thinner (www.ucl.ac.uk/media/library/tea), providing protection from heart attacks and stroke, as increased viscosity of blood is associated with these diseases.

A report in the European Journal of Clinical Nutrition has stated that drinking three cups of tea will reduce the risk of coronary heart disease (Gardner EJ et. al.). Tea has also been found to lower cholesterol levels in people with elevated cholesterol levels (Maron DJ et al). It should be noted that adding milk to tea, wipes out the protective effect that tea has on the heart and the blood vessels. A study conducted by scientists at the University of East Anglia (UEA) led by Professor Aedin Cassidy found women taking two cups of black tea daily to have a 31% reduction in their risk of getting ovarian cancer. An article published in The American journal of Clinical Nutrition, says black tea polyphenols reduce inflammation and lowers blood pressure (Duynhoven J van et. al.). However, one should be careful to avoid drinking tea within two hours before or after a main meal, as tea interferes with the absorption of minerals, including iron in the diet.

Green tea is reported to possess the most promising anti-cancer compounds yet discovered. It is also claimed that the health benefit of green tea is even superior to that of black tea as some of the antioxidant power of green tea is destroyed when it is converted to black tea (see www. Life-enhancement.com/article_template.asp/=900). It does not mean that the cheaper black tea has no place.

In 1994, the Journal of the National Cancer Institute published the results of an epidemiological study which indicated that drinking green tea to reduce the risk of oesophageal cancer among Chinese men and women, by nearly 60%. Researchers from the University of Purdue concluded that a compound in green tea inhibits the growth of cancer cells. Green tea also has been found to lower total cholesterol levels, as well as increase the ratio of good (HDL) to bad (LDL) cholesterol. The secret of green tea is said to be due to its high catachin polyphenols, especially epigallocatechin gallate (EGCG). EGCG is a powerful antioxidant, which inhibits growth as well as kills cancer cells. Now it has been found that green tea makes anti-cancer drugs more effective as it blocks the protective function of cancer cells (Reader’s Digest, Jan 2010), hence it is advisable for cancer patients on cancer medication, to also drink green tea. Even in relapse of breast cancer, drinking green tea has been found to make the drugs more effective as it blocks the protective function of cancer cells. In a 1997 study, researchers from The University of Kansas found EGCG to be twice as powerful as resveratol, which is the powerful antioxidant found in red wine. The American Journal of Clinical Nutrition (Nov., 1999) has reported that green tea helps in burning more calories, helping in weight reduction among the overweight and obese!

Another study has reported that polyphenols (found in tea), to inhibit the growth of a kind of bacteria (fusobacterium) which causes colon cancer, hence providing protection from colon cancer.

A recent research conducted by the National University of Singapore found that regular tea consumption to reduce the risk of dementia by up to 86 %, among the elderly, and also lead to stronger cognitive fitness.

Another recent study published in the journal Cellular Physiology & Biochemistry, has found antioxidants in tea to lower / control blood pressure, providing a protective effect against chronic kidney disease, heart attacks and possibly dementias.