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3 Different Articles Here:
Green tea may fight leukaemia
01/04/2004 - The active component in green tea, epigallocatechin-3-gallate (EGCG), already shown to fight several types of cancer, also appears to kill cells of the most common form of leukaemia, reports a US team this week. The researchers found that EGCG interrupts the communication signals needed by cancer cells to survive, prompting them to die in eight of 10 patient samples tested in the laboratory. The cells came from patients with B-cell chronic lymphocytic leukaemia (CLL), most often diagnosed in patients in their mid-to-late 60s and currently without cure. While chemotherapy is administered in the most severe cases, doctors have tended to stall use of this treatment in early stage patients, some of whom may live with it for decades and not require treatment. Green tea could however offer a less harmful, but effective alternative for this category of patients. "We're continuing to look for therapeutic agents that are nontoxic to the patient but kill cancer cells, and this finding with EGCG is an excellent start,�?said Neil Kay from the Mayo Clinic. “Understanding this mechanism and getting these positive early results gives us a lot to work with in terms of offering patients with this disease more effective, easily tolerated therapies earlier." The findings are reported in an early electronic article in the journal Blood. "With these findings we may be able to pursue the idea of culling out early-stage patients who have historically not been treated and perhaps use an EGCG-based treatment. That's our next step with our research," said author Yean K. Lee. "Our research goal is to identify new treatments for CLL that have a favourable side effect profile and can be used in patients with early stage disease to prevent progression. I think we're getting there," added Mayo Clinic researcher Tait D. Shanafelt. Since the 1970s, epidemiological studies of cancer have shown that in parts of the world where green tea is consumed, the incidence of solid tumour cancers such as breast, lung and gastrointestinal cancers is lower. Mouse-model testing of green tea's cancer-prevention properties and lab tests on EGCG have confirmed that they protect against solid tumours and induce death in cancer cells from solid tumours. The Mayo Clinic research suggests EGCG works by inhibiting a pathway in the leukaemia cells related to angiogenesis -- the complex process that maintains nourishing blood flow to a biological structure, in this case a cancer cell. Chronic lymphocytic leukaemia affects 2,750 new people in the UK every year. From: http://nutraingredients.com/news/ng.asp?n=wt14&c=ybxehsbndwvoajc&id=51081 Green tea lulls brain into quality sleep 17/03/2004 - The health benefits of green tea dovetail into sleep as researchers in Japan find an amino acid located in green tea could improve slumber in young men, writes Lindsey Partos. The small study used the pure, enzymatically produced L-theanine dietary supplement Suntheanine manufactured by functional ingredients company Taiyo Kagaku Japan.
“Our clinical study strongly suggests that Suntheanine supplementation of young men can improve both the quality of sleep and the mental state of being refreshed on waking up,�?said the study's author, Dr Shuichiro Shirakawa, a professor at The National Center of Neurology and Psychiatry at the National Institute of Mental Health (NIMH) in Tokyo.
Rich in cancer-fighting antioxidants, green tea extracts are steadily being introduced into food and beverage products. The tea's active agent Epigallocatecin-3-gallate, is thought to aid a wide range of health conditions, notably lower cholesterol, prevent heart disease, fight bacteria and dental cavities, possibly aid weight loss and slow tumour growth in breast and liver cancers. The recent study carried out by the NIMH is the first human study to show that L-theanine, an amino acid found in green tea, can enhance the quality of actual sleep experienced by young subjects. The research built on previous human studies that suggested Suntheanine supplementation could foster ‘a relaxed state'. The research was a blind crossover study involving 22 young men (12 daytime workers with an average age of 28 years, and 10 students with an average age of 26 years). After a three-day acclimatisation period, the men were given 200mg of L-theanine or a placebo, one hour before bedtime for six days. They were then crossed over to the other treatment group. Sleep quality was assessed by interviews on waking up, self reported questionnaires and a wrist actigraph, to record bodily movements during sleep. The researchers report that all subjects reported a significant absence of feeling exhausted and a reduced need for sleep when administered with the L-theanine, compared to the placebo. Seven of the 10 students had improved sleep efficiency and these same subjects reported a superior mental state prior to sleep and a decreased occurrence of nightmares. Total sleeping time did not alter between the two groups. “We are quite encouraged by the results of this clinical trial with Suntheanine, which marry well with our previous findings of promoting a relaxed state as measured by brain alpha waves,�?said Scott Smith, vice president of Taiyo International, the Japanese group's US subsidiary. Research shows there could be a need for natural products to help combat insomnia - over 12 million sleeping pill prescriptions are issued each year in the UK alone, according to the Sleep Council. Full findings of the research linking suntheanine to better sleep will be presented at the �?7th Congress of the European Sleep Research Society', due to be held later this year in Prague, Czech Republic, October 5-9.
Green tea may fight allergies
20/09/2002 - New evidence suggests that drinking the increasingly popular green tea may provide some relief to allergy sufferers. Researchers in Japan identified a compound in green tea that, in laboratory tests, blocks a key cell receptor involved in producing an allergic response. The compound, methylated epigallocatechin gallate (EGCG), may have a similar effect in humans, they said. The study will be published in the 9 October issue of the Journal of Agricultural and Food Chemistry, the American Chemical Society publication. Although similar compounds in green tea have previously been shown to be anti-allergenic, this particular compound appears to be the most potent, the researchers said. "Green tea appears to be a promising source for effective anti-allergenic agents," said Hirofumi Tachibana, the study's chief investigator and an associate professor of chemistry at Kyushu University in Fukuoka, Japan. "If you have allergies, you should consider drinking it." People have long been drinking tea to fight the sneezing, coughing and watery eyes that are characteristic of colds and allergies. The new study adds to a small but growing body of scientific evidence from both cell and animal studies that it may actually work, particularly green tea. No one has proven, however, that anti-allergenic compounds found so far have a therapeutic effect in humans who ingest green tea. But if it works, the brew may be useful against a wide range of allergens, including pollen, dust, pet dander and certain chemicals, Tachibana said. There are currently 50 million people in the US suffering from allergies however the researchers noted that further studies are needed. EGCG is one of the most abundant and biologically active antioxidants found in tea. It is believed to be responsible for tea's beneficial health effects. The compound is found in higher concentrations in green tea, the least processed of teas, than in black and oolong varieties. Previous studies have shown that EGCG fights allergic reactions in rodents that were given the compound orally, but researchers are just beginning to understand how it might work. It now appears that the compound works by blocking the production of histamine and immunoglobulin E (IgE), two compounds in the body that are chiefly involved in triggering and sustaining allergic reactions, Tachibana explained. The current study shows for the first time that a methylated form of EGCG can block the IgE receptor, which is a key receptor involved in an allergic response. The effect was demonstrated using human basophils, blood cells that release histamine. Methylated EGCG appears to elicit a stronger anti-allergenic response than normal EGCG, making it the strongest anti-allergen compound found in tea, according to the researchers. Although promising against allergies no one knows how much green tea is needed to have a therapeutic effect, or which green tea varieties work best, the researchers added. They are currently looking for additional anti-allergenic compounds in the tea. Green tea has been called the second-most consumed beverage in the world, behind water. Already very popular in Japan, it has a growing following in the United States, where black tea has traditionally been favoured. Tachibana's study adds to an expanding list of the potential health benefits offered by green tea. In addition to allergies, it is reported to fight cancer, cardiovascular disease, arthritis and tooth decay. Funding for the study was provided in part by grants from the Program for Promotion of Basic Research Activities for Innovative Biosciences (PROBRAIN). From: http://nutraingredients.com/news/ng.asp?n=36314-green-tea-may
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| | | From: Rene | Sent: 3/9/2006 6:31 PM |
Green tea could protect against Alzheimer’s
01/03/2006- Drinking more than two cups of green tea a day could cut the risk of dementia by half, claims a population-based study of elderly Japanese subjects.
“Any association between the intake of green tea, a drink with little toxicity and no calorific value, and cognitive function could have considerable clinical and public health relevance,�?wrote lead author Shinichi Kuriyama from the Tohoku University Graduate School of Medicine, Japan.
Green tea is a rich source of catechins, compounds suggested to play a beneficial role in weight loss, cardiovascular and oral health, with some, namely epigallocatechin gallate (EGCG), now emerging as particularly powerful. The new study, published in The American Journal of Clinical Nutrition (Vol. 83, pp. 355-361), analysed the consumption of six drinks (green, black and oolong tea, coffee, cola or juice, and 100 per cent vegetable juice) for 1003 Japanese subjects with an average age of 74. The analysis was done using the Comprehensive Geriatric Assessment (CGA) questionnaire, which also asked about 55 other food items, as well as demographic, social, lifestyle, and physical habits of the participants. Cognitive function was tested using the Mini-Mental State Examination (MMSE), which has a maximum score of 30 points. Three cut-offs were used to discriminate levels of cognitive impairment: less than 24 for severe, 24 to 26 for medium, and 26 to 28 for slight impairment. Using the cut-offs, 85.3 per cent of people who drank less than three cups of green tea a week had some level of cognitive impairment. Only 59.8 per cent of people who drank more than two cups a day had some level of cognitive impairment (39.2 per cent with slight impairment). After statistical analysis, using the cut off at less than 26 points, the researchers found that people who drank more than two cups of green tea per day had a 50 per cent lower chance of having cognitive impairment, compared to those who drank less than three cups a week. “In contrast, a weak or null relation between consumption of black or oolong tea or coffee and cognitive impairment was observed,�?reported Kuriyama. “Green tea polyphenols, especially EGCG, might explain the observed association with improved cognitive function�?Green tea contains 67.5 mg catechins per 100 mL, whereas black tea contains only 15.5 mg per 100 mL,�?said Kuriyama. EGCG is said to be brain permeable, and its protection of the brain is proposed to be due to mechanisms other than its antioxidant and iron-chelating properties. Possible mechanisms included “modulation of cell survival and cell cycle genes and promotion of neurite overgrowth activity.�?/FONT> The study does have limitations, with the authors noting: “Healthier and more active individuals might have more opportunities to consume green tea. Among the Japanese, green tea is often consumed as a social activity, and this in itself may contribute to maintaining higher cognitive function.�?/FONT> This study is good news for both the tea market and the tea extract market. European demand for tea extracts is currently surging, having reached 500 metric tonnes by 2003. This has seen companies such as DSM, with its Teavigo boasting 95 per cent purity of EGCG, and Taiyo International, with its Sunphenon claiming more than 90 per cent purity, position themselves firmly in specific catechin markets. The global tea market is worth about �?90 (£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. From: http://www.nutraingredients.com/news/ |
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| | | From: Rene | Sent: 4/18/2006 5:07 PM |
Tea: Help for Managing Weight, Boosting the Immune System, and Promoting Heart Health
ProHealthNetwork.com 01-16-06 :- January is National Hot Tea Month
NEW YORK, Dec. 26 /PRNewswire/ -- Perhaps it's no coincidence that January is National Hot Tea Month, a time when many people resolve to lose weight in the New Year. Tea, which studies suggest may be associated with decreased risk of heart disease and cancer, may also help in the battle against the bulge. A study published in the American Journal of Clinical Nutrition suggests that substances in tea may promote weight loss by increasing the amount of energy spent by the body. The researchers theorize that green tea, which has thermogenic properties that promote fat oxidation as a result of the catechins contained in tea, may work together with other chemicals to increase weight loss. This is potentially good news for the more than half of Americans who are either overweight or obese and want to begin the New Year by losing weight. In the study, healthy young men (average age: 25) ate a typical Western diet for six weeks and took either two green tea extracts (the equivalent of one cup of green tea) plus 50 milligrams of caffeine; 50 milligrams of caffeine only; or a placebo, with each of three meals a day. Those men taking the green tea extracts, equivalent to a total of three cups of tea per day, experienced a significant increase in the number of calories used in a 24-hour period -- resulting in more fats being metabolized by the body for energy -- than the men taking only the caffeine or the placebo. There was no difference in overall calorie or fat burning calories in the caffeine or placebo groups; only the tea group showed the weight loss results. Another study, published in the International Journal of Obesity, suggests that tea catechins may help resist the development of obesity. Japanese researchers compared the body weight and fat mass of mice that were fed a low-fat or high-fat diet, with swimming or not and with or without tea catechins. Those mice that were fed a high-fat diet with tea catechins but without exercise showed reduced fat accumulation of 18 percent while exercise alone showed reduced fat accumulation of 14 percent. Mice that exercised and consumed the catechins showed reduced fat accumulation of 33 percent. In addition to possibly helping our bodies look better on the outside, tea may also help our bodies on the inside. That's because black and green tea may help boost the body's immune system, which provides the body's natural ability to fight viral infections such as cold and flu. Research reported in the Proceedings of the National Academy of Sciences found that people who drank 20 ounces of black tea per day (the equivalent of approximately three cups) produced five times the amount of germ-fighting cells as those who drank coffee. This suggests that tea drinkers may have a better chance of fighting off an infection than non-tea drinkers. "The evidence continues to mount associating tea consumption with reduced risk of heart disease and cancer, and healthy weight. Indeed, it appears that tea may offer a powerhouse of disease-fighting potential," says Jenna Bell-Wilson, Ph.D., RD, Assistant Professor of Clinical Allied Medicine, The Ohio State University Medical Center. "And knowing that the resolutions we're most likely to stick with beyond January are those that require small changes in behavior, it only makes good sense to choose a beverage like tea, which may give you this health boost, over something else." A multitude of research suggests that drinking tea should be included as part of a healthy diet and may contribute to overall health. The most recent findings, published in the December 2005 issue of the Archives of Internal Medicine, showed that women who consumed two or more cups of tea daily over a period of time lowered their risk of ovarian cancer by 46% compared with women who never or seldom consumed tea. The study found that each additional cup of tea consumed per day was associated with an 18% lower risk of ovarian cancer. Other research connecting tea with potential health benefits include studies that suggest: * Cardiovascular health benefits, including reduced risk of heart attack, stroke and improved blood vessel function * Reduced risk of certain cancers, including colorectal and skin cancers * Reduced levels of oxidative DNA damage and increases in antioxidant levels in blood stream * Oral health benefits, as researchers believe certain compounds in tea may inhibit bacteria that cause bad breath and plaque, and the fluoride content in tea supports healthy tooth enamel. "January's National Hot Tea Month can serve as a reminder to do something healthy for ourselves, like brew a hot cup of tea, which may provide a variety of health benefits, serve as a weight loss aid and help to ward off persistent cold and flu germs," said Joe Simrany, president of the Tea Council of the USA. "What more could you ask for in a beverage."
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| | | From: Rene | Sent: 5/13/2006 7:13 PM |
Tea’s Brain Health Benefits Get More Support
ProHealthNetwork.com By Stephen Daniells, Source: Decision News, 04-10-2006 Both green and black tea could [help] protect against age-related diseases like Alzheimer's, says a new study, adding yet more support to the benefits of tea extract on brain health. “We looked at the protective effects of two tea extracts and their main constituents, called catechins, on dying nerve cells,�?explained senior author Rémi Quirion from Douglas Hospital Research Centre, Quebec. The research, published in the European Journal of Neuroscience (Vol. 23, pp. 55-64), claims to be the first to show beneficial effects of both green and black tea on cell cultures treated with amyloid proteins, thought to be a cause of Alzheimers disease, the most common form of dementia and currently affects over 13 million people worldwide. The direct and indirect cost of Alzheimer care is over $100 billion (�?81 billion) in the US alone. The direct cost of Alzheimer care in the UK was estimated at £15 billion (�?22 billion). Although the mechanism of Alzheimer's is not clear, more support is gathering for the build-up of plaque from amyloid deposits. The deposits are associated with an increase in brain cell damage and death from oxidative stress. The researchers used rat hippocampal cells as models for human cells, and found that addition of the beta-amyloid protein was toxic and killed the cells. However, both green and black tea extracts, with concentration levels between five and 25 micrograms per millilitre, were found protective activity against the effects of the amyloid protein. “These effects were shared by [tea extracts] gallic acid, epicatechin gallate (ECG), and epigallocatechin gallate (EGCG), the former being the most potent flavon-3-ol. In contrast, epicatechin and epigallocatechin (ECG) were ineffective in the same range of concentrations,�?reported lead author Stéphanie Bastianetto. Both EGCG and gallic acid were found to stop the amyloid aggregation, which could result in plaque formation, and also stopped potentially poisonous amyloid derivatives that would be diffusible across cell membranes. “These data support the hypothesis that not only green but also black teas may reduce age-related neurodegenerative diseases, such as Alzheimer's disease,�?concluded Bastianetto. It is known that the catechins can be extracted from both green and black teas, but the yield from the unfermented green tea leaf is significantly higher. Green tea is said to contains about 70 mg catechins per 100 mL, whereas black tea contains only about 15 mg per 100 mL. This is further support for both the tea market and the tea extract market. European demand for tea extracts is currently surging, having reached 500 metric tonnes by 2003. The global tea market is worth about �?90 (£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) © 2001/2006 �?Decision News Media SAS �?All Rights Reserved.
From: http://www.prohealthnetwork.com/library/bulletinarticle.cfm?ID=2830
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| | | From: Rene | Sent: 8/17/2006 1:47 AM |
Research:
Green Tea's Protective Role in Autoimmune Disease
ProHealthNetwork.com Green tea seems to help protect the body from autoimmune disorders, according to a Medical College of Georgia oral biologist. Dr. Stephen Hsu, a researcher in the MCG School of Dentistry, has amassed a large bank of research helping document green tea's health benefits in everything from oral cancer to wrinkles. The benefits spring from compounds in green tea called polyphenols, which help eliminate DNA-damaging free radicals. As an added benefit, a green tea-induced protein called p57 protects healthy cells as polyphenols target cancer cells for destruction.
Dr. Hsu's most recent findings, presented June 17-20 in Atlanta at the Arthritis Foundation's fifth biennial Arthritis Research Conference, target autoimmune diseases. These diseases, such as type 1 diabetes, rheumatoid arthritis, lupus and Sjogren's disease, inexplicably prime the body's immune system to attack its own tissues, with often disabling and even life-threatening consequences. Adverse effects often accompany autoimmune disease treatment, which mainly focuses on the immune system. One autoimmune disorder -- the immune system's destruction of glandular cells -- causes dry mouth, or xerostamia. Dry mouth occurs in about 30 percent of elderly Americans, but only in 1 percent to 2 percent of Chinese seniors. It is one of many health disparities that Dr. Hsu suspected was linked to Asians' frequent consumption of green tea. Dr. Hsu is probing green tea's role in producing autoantigens. Autoantigens are normal molecules in the body with useful functions, but changes in their amount or location can trigger an immune response. "I wanted to know how green tea polyphenols affect the production of autoantigens," Dr. Hsu said. He suspected a link because a polyphenol called EGCG is known to suppress inflammation, which results when the immune system mounts a defense to a real or perceived enemy. "If EGCG suppresses inflammation, it should affect the magnitude of the autoimmune response, possibly by suppressing autoantigens," Dr. Hsu said. To test the theory, Dr. Hsu studied cells in salivary glands and skin tissue. Cells exposed to green tea showed RNA and protein levels indicating autoantigen levels were suppressed in these normal cells, but not in tumor cells. "We were so shocked," Dr. Hsu said of the finding that further highlighted green tea's role in attacking tumor cells while protecting healthy cells. And because of the low levels of autoantigens in healthy cells, "the immune system now has considerably fewer targets to potentially attack," greatly reducing the risk of autoimmune disease, Dr. Hsu said. Dr. Hsu, who has applied for two $1 million U.S. Department of Defense grants and a $1.25 million National Institutes of Health grant to further his research, has extended his studies to animal models. He is studying two sets of mice, both programmed to develop autoimmune disease. He is observing one set as the disease follows its natural course. "This model should develop diabetes, dry mouth and dry eyes within 12 to 30 weeks, then die quickly," Dr. Hsu said. The other set began drinking green tea at age 3 weeks, immediately after weaning. He is anxious to determine whether green tea delays the onset of autoimmune disease or otherwise affects its course. Dr. Hsu, who has helped incorporate green tea polyphenols into everyday products such as gum and skin cream, hopes his latest research will ultimately yield a wealth of findings that can help scientists better understand and treat autoimmune disease. The Medical College of Georgia is the state's health sciences university and includes the Schools of Allied Health Sciences, Dentistry, Graduate Studies, Medicine and Nursing. MCG is a unit of the University System of Georgia and an equal opportunity institution. http://www.mcg.edu |
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| | | From: Rene | Sent: 9/15/2007 10:04 PM |
Green Tea Drinkers Live Longer .... Research The trend towards green tea has led to a demand for flavoured green tea. It was the Chinese who were inspired to create rose and jasmine teas as well as traditional smoked teas, a few thousand years ago. Green teas undergo less processing than black teas, and have a much lighter flavour. Since the leaves are not fermented, the taste is pleasantly fresh and herbal. You should never brew green teas in fully boiling water, as the leaves are rather delicate. In green tea, the leaves are not allowed to oxidise, instead they are steamed. This process helps to preserve the natural ingredients in the leaves. So the health benefits of green tea are seemingly endless though it does not imply that other teas are not good for health.
Other varieties of tea are not found as successful as green tea in inhibiting cancerous cells. Approximately, green tea is ten times more potent than the other teas.
When tea is recommended as health drink, it is always liquor-tea, if milk is not added.
For many years, green tea has been associated with health benefits like protective benefits against cancer, heart disease and tooth decay. In a recent study conducted at Purdue University, the nature of these benefits was codified. The researchers found that a compound called epigallocatechin gallate (EGCg) found in the tea inhibited the growth of cancer cells. The compound also kills cancer cells without damaging healthy tissues. This study provided a direct link between epigallocatechin gallate and cancer inhibition.
The study suggests that consumption of four to five cups of green tea may slow down the growth of cancer. EGCg inhibits the enzymes called quinol oxidase or NOX. NOX is present in cancer cells and is required for the growth of cancer cells as well as for affecting normal cells. Under normal conditions, cells express the presence of NOX only due to hormonal stimulation. But, cancerous cells would always show the presence of NOX. The research proved that, at certain levels, EGCg inhibited NOX in cancerous cells but not in normal cells. By limiting the growth and development, the cancerous cells would not grow to the required minimum size to divide. A Japanese study published in 1988 found that people who drank ten or more cups of green tea per day had a decreased risk of stomach cancer. At least two studies published in the 1990s linked consumption of green tea to lower incidence of pancreatic cancer. A study published in the Cancer Letters in 1998 identified EGCg, the catechin in green tea, as the active component inhibiting the growth of human prostate cells in vitro (in test tubes).
The polyphenols in green tea has pre ventive effects against prostate cancer and liver cancer. A series of Japanese studies published in 1997, 1998 and in 1999 found that EGCg and other green polyphenols inhibited the growth of various types of human cells, including colorectal adencarcinoma, breast ductal cancer, skin cancer and lung cancer. A new research study proved that, women who consume two or more cups of tea per day, over a period of time, may reduce their risk of ovarian cancer by 46 per cent. Also, each additional cup of tea consumed per day was associated with an 18 per cent lower risk of ovari an cancer. This epidemiological study is comprehensive in showing a significant association between increased consumption of tea and reduced risk of ovarian cancer. A study of 35,000 post-menopausal women showed that, drinking at least 2 cups of tea daily reduced the risk of digestive and urinary- tract cancers. Tea extracts and tea polyphenols inhibits blood clotting to a certain extent, thereby reducing the risk of thrombosis (blocking of arteries by blood clot). Tea consumption does not let the inner lining of the arteries thick en, thereby not inhibiting the free dif fusion of liquids and solutes between blood and vessel wall. This also reduces the risk of heart disease. Green tea has certain enzymes that obstruct the activity of beta-secretase, which has a role in the production of protein deposits in the brain, associated with Alzheimer’s. The cup of green tea, after dinner does more than soothing mind and belly. Tea is a natural source of fluoride, known to fight tooth decay. This is the reason why, fluoride is added to municipal water supplies, to toothpastes and to mouthwashes. Fluorinated water usually contains 0.7 and 1.2 parts per million (ppm), while green tea naturally contains between 1.32 and 4.18 ppm. It decreases the bacterial count, plaque and even destroys them. Tea delivers 45 per cent of your daily requirement if you take 3/4 cups per day. A recent large demographic study conducted by the Medical School Of Tokyo University separated over 200,000 Japanese over the age of 60 into 2 groups. One of which drank at least 2 cups of green tea daily for tr least 20 years and another who drank none or no more than 1 -2 cups weekly. The surprising conclusion was that the mortality rate of the tea drinkers with the highest consumption was 12% less than those who drank no green tea at all or who drank black teas. The high consumption green tea drinkers also reported they spent 40% less on medical services. If these same conclusions could be extrapolated to the USA and UK populations we could add nearly 1 year to life expectancy and reduce health care costs by nearly $500 billion annually.
You will find all the health benefits of green tea and other teas here and tea consumption may change your whole life to a healthy new you. However, drinking tea is only a prevention not a solution for diseases.
The health benefits of green tea and other tea come from the nutritional components of tea. A cup of tea contains 7 nutritional contents as follows: 1. Polyphenols, which cause the taste of tea. This substance plays the most important part of antioxidants in tea as phytochemicals. The most important components in polyphenols family are catechins which include EGCG (epigal locatechin gallate) and EGC (epigallo catechin) which have strong effects on many ‘anti�?functions such as anti mutagenic, anti-carcinogenic, anti-oxidant, anti-hypertensive, anti-choles terolemic, anti-inflammatory, anti-bacterial and anti-viral. Most catechins are there in green tea as well as in other teas. 2. Flavanoids, which cause the colour of tea. This is second in importance as plant pigment. The flavonols, theaflavis and thearubigens have effects against infection and maintaining capillary walls in human circulatory system.
Flavonoids are mostly found in black tea but are also in other teas. 3. Thiamine has the third importance in health benefits of tea, as it is an amino acid, which has tranquillising effect on the brain as anti-stress. 4. Vitamins like carotene (precursor to Vit. A), B (B1, B2, B6, niacin, folic acid and pantothenic acid etc.), C (ascorbic acid). 5. Minerals, which are rich in manganese (Mn) and potassium (K). 6. Water. 7. Trimethyl-xanthines (Caffeine) and other methylxanthines (theophylline mainly). Theophylline is a medicine used for bronchodilation and asthma. It is believed that the polyphenols slows down methylxanthines (caffeine and theophylline) absorption.
The negative factor about tea may be methylxanthines (caffeine mainly). All regular teas contain caffeine but not harmful for the body. The facts are: Teas have about 1/10 to half as much as caffeine in coffee. Black tea has about half that of coffee while green tea about 1/10-1/6 (50 mg per 190 ml cup). It is generally agreed by many doctors that for most people, moderate (not excessive) caffeine taken daily is harmless. It may have benefits for mental clarity, alert ness and reducing risk of colon cancer. You may remove some of the negative effects of caffeine by changing the approach in making tea and the way of drinking tea - that is to drink always light or medium tea. Strong tea is not suggested. The information below shows the caffeine content in some regular soft drinks in a standard cup:
Coffee: 115-175 mg Coca-cola: 45.6 mg Pepsi cola: 37.2 mg Tea: 30-60 mg Courtesy: Sunbeam Mercantile Ventures, Kochi From: [http://www.supplementspot.com/grteadrlilo1.html] |
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| | | From: Rene | Sent: 9/26/2007 11:00 PM |
| Green tea benefits rheumatoid arthritis WASHINGTON (UPI) -- A University of Michigan Health System study suggests that a compound in green tea may provide therapeutic benefits to those with rheumatoid arthritis.
A potent anti-inflammatory compound derived from green tea -- epigallocatechin-3-gallate -- inhibited the production of several molecules in the immune system that contribute to inflammation and joint damage in people with rheumatoid arthritis.
The study was presented at the Experimental Biology 2007 conference in Washington.
The compound from green tea also was found to suppress the inflammatory products in the connective tissue of people with rheumatoid arthritis.
"Our research is a very promising step in the search for therapies for the joint destruction experienced by people who have rheumatoid arthritis," study leader Salah-uddin Ahmed said in a statement.
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