Green tea and coffee consumption may help protect against stroke, according to a large Japanese population-based study.
The study showed that people who drank green tea or coffee regularly had about a 20% lower risk for stroke than their peers who seldom drank these beverages.
"This is the first large-scale study to examine the combined effects of both green tea and coffee on stroke risks," Yoshihiro Kokubo, MD, PhD, head of the Department of Preventive Cardiology, National Cerebral and Cardiovascular Center in Osaka, said in a statement.
Their findings were published online March 14 in Stroke.
Inverse link
The study involved 82,369 Japanese adults aged 45 to 65 years without cardiovascular disease or cancer at baseline who were followed for a mean of 13 years. "Green tea and coffee consumption was assessed by self-administered food-frequency questionnaire at baseline," Dr. Kokubo toldMedscape Medical News.
During more than 1 million person-years of follow-up, the researchers documented 3425 strokes (1964 cerebral infarctions, 1001 intracerebral hemorrhages, and 460 subarachnoid hemorrhages) and 910 coronary heart disease (CHD) events (489 definite myocardial infarctions and 28 sudden cardiac deaths).
In multivariate analysis, higher coffee and green tea consumption were inversely associated with risk for cardiovascular disease (CVD) and stroke.
For example, people who drank at least 1 cup of coffee daily had a 20% lower risk for any stroke (adjusted hazard ratio [aHR], 0.80; 95% confidence interval [CI], 0.72 - 0.90) compared with those who seldom drank coffee.
People who drank 2 to 3 cups of green tea daily had a 14% lower risk for any stroke (aHR, 0.86; 95% CI, 0.78 - 0.95), and those who consumed at least 4 cups had a 20% lower risk (aHR, 0.80; 95% CI, 0.73 - 0.89), compared with those who seldom drank green tea.
The risk reduction for intracerebral hemorrhage was 17% (aHR, 0.83; 95% CI, 0.68 - 1.02) with consumption of at least 1 cup of coffee daily and 23% (aHR, 0.77; 95% CI, 0.63 - 0.92) for 2 cups of green tea daily compared with rare consumption of either beverage.
There was no significant association between coffee and tea consumption and CHD, largely mirroring findings from other studies.
Experts weigh in
Victoria J. Burley, PhD, senior lecturer in nutritional epidemiology, School of Food Science and Nutrition, University of Leeds, United Kingdom, who wasn't involved in the study, called it "very interesting."
She noted that "both high-fiber foods and these particular beverages may have anti-inflammatory properties. Whole grains, fruit and vegetables, and these beverages are all rich in polyphenols, which appear to have multiple potential actions on markers of CVD risk: blood pressure, glucose homeostasis, lipid metabolism, and so on."
"This appears to be a well-conducted study," Dr. Burley said, "with good power (plenty of cases), with long follow-up and a respectable method of assessing green tea and coffee intake (for these dietary aspects I think an FFQ [food-frequency questionnaire] is likely the best approach)."
She cautioned, however, that the intakes of green tea in this Japanese cohort "far exceed" usual consumption in western populations and that, conversely, intakes of coffee may generally be somewhat lower in Japan.
"The highest coffee intake category was 2-3 cups per day, which is not particularly high. Other studies (eg, conducted in Sweden) have reported elevated CVD risk in people with much higher intakes ( > 7 cups per day), so in setting their highest category this low these study authors may not have been able to pick up evidence of increased CVD risk with greater intakes," Dr. Burley said.
"Overall, it's encouraging data that suggest people who incorporate coffee and green tea in their diet may experience lower CVD risk in later life," she added.
Commenting on the coffee findings, Susanna C. Larsson, PhD, from the Unit of Nutritional Epidemiology, Institute of Environmental Medicine, Karolinska Institutet, Stockholm, Sweden, found it "interesting that such a small amount as 1 cup of coffee per day reduces the risk of stroke by 20% (quite a large reduction in risk)."
"Otherwise, this Japanese study confirms results from studies conducted in the US and Europe showing an inverse association between coffee consumption and stroke risk. This study adds further support that moderate coffee consumption may lower the risk of stroke," said Dr. Larsson, who was not involved in the study.
Welcome to my collection of health articles. Most of them contain little nuggets of health wisdom that we can easily apply to our daily lives. As you can gather, I've been consuming all sorts of supplements over the years, most of them from iherb. They deliver on time (DHL), and prices are good. If you're a first-time buyer, use my code 'pot089' to enjoy up to $10 off.
Showing posts with label green tea. Show all posts
Showing posts with label green tea. Show all posts
Thursday, 4 April 2013
Tuesday, 23 October 2012
Green tea inhibits prostate cancer in clinical trial
The consumption of a lot of green tea might inhibit the growth of prostate cancer tumors by decreasing inflammation and stimulating apoptosis, according to a new study.
After study participants consumed 6 cups of green tea daily for 2 months, serum prostate-specific antigen (PSA) levels were significantly lower than they were at study entry (P < .01), as was the expression of PSA protein in prostate tissue (P = .06). In addition, changes in other biomarkers were observed.
"Our study showed that drinking 6 cups of green tea affected biomarkers in prostate tissue at the time of surgery," said study author Susanne M. Henning, PhD, RD, adjunct professor at the David Geffen School of Medicine at the University of California, Los Angeles. "This research offers new insight into the mechanisms by which green tea consumption may reduce the risk for prostate cancer by opposing processes such as inflammation, which are associated with prostate cancer growth," she explained.
She was speaking at a press briefing held in advance of the 11th Annual American Association for Cancer Research International Conference on Frontiers in Cancer Prevention Research, being held in Anaheim, California.
In vitro and other experimental studies have demonstrated the protective effect of green tea against some cancers. Results from epidemiologic studies have been inconclusive about the relation between green tea and prostate cancer, Dr. Henning noted.
However, in an Italian study, green tea catechins reduced the risk for progression to prostate cancer with no significant adverse effects (Cancer Res. 2006;66;1234-1240), she explained.
"Green tea is very high in polyphenols, is convenient, is widely available, and there are already data available from intervention studies," she said.
Changes in PSA and Biomarkers
In this phase 2 study, Dr. Henning and colleagues evaluated the anticarcinogenic effects of green tea in prostate cancer patients prior to surgery.
Of the 67 men who completed the study, 34 were randomized to 6 cups of brewed green tea daily and 33 were randomized to water daily for 3 to 8 weeks before prostatectomy.
Serum PSA concentration, prostate tissue PSA protein level, and prostate concentration of green tea polyphenols and their metabolites were measured. In addition, the effect of green tea on oxidative and inflammatory biomarkers, including protein expression of Ki67 (proliferation), Bcl2, Bax (apoptosis), and nuclear factor kappa B (NFκB) (inflammation), was evaluated.
Bioactive green tea catechins, which include epigallocatechin gallate (EGCG) and its methyl metabolite 4′-O-methyl-EGCG and epicatechin gallate, were detected in the prostate tissue of 31 of 34 men in the green tea group.
In the green tea group, immunostaining showed that intranuclear NFκB significantly declined, but there was no change in cytoplasmic NFκB staining in prostate tumors. The ratio of cytoplasmic staining of proapoptotic Bax to Bcl-2 was significantly higher in the green tea group, but cytoplasmic Bcl2 and Bax staining did not change. There was also no change in nuclear Ki67 staining.
In the control group, there were no changes in PSA levels.
"This is a proof-of-principle study.... The polyphenols are reaching the prostate," Dr. Henning explained. However, in this small, short-term study, no inhibition of tumor growth was seen. "Longer-term studies are needed in the prevention setting," she said.
No Recommendations Just Yet
On the basis of these data, can any recommendations be made about green tea? Not yet, according to Ernest Hawke, MD, vice president and head of the division of cancer prevention and population sciences at the University of Texas M.D. Anderson Cancer Center in Houston.
"This was only a phase 2 trial, so its intentions were pretty limited," he told Medscape Medical News. "It was mainly to figure out if the green tea polyphenols got into the prostate and, if so, what effect they had. That's all that was demonstrated here," he noted.
Dr. Hawk, who was not involved in the study, emphasized that this is a good study because "it defines a dose that can be moved into a definitive larger trial."
The study was conducted in patients with cancer, so it does not establish whether green tea can keep cancer from developing in those at risk, he added.
"To make claims at this point, or to recommend drinking green tea, is the premise for another trial," said Dr. Hawk.
After study participants consumed 6 cups of green tea daily for 2 months, serum prostate-specific antigen (PSA) levels were significantly lower than they were at study entry (P < .01), as was the expression of PSA protein in prostate tissue (P = .06). In addition, changes in other biomarkers were observed.
"Our study showed that drinking 6 cups of green tea affected biomarkers in prostate tissue at the time of surgery," said study author Susanne M. Henning, PhD, RD, adjunct professor at the David Geffen School of Medicine at the University of California, Los Angeles. "This research offers new insight into the mechanisms by which green tea consumption may reduce the risk for prostate cancer by opposing processes such as inflammation, which are associated with prostate cancer growth," she explained.
She was speaking at a press briefing held in advance of the 11th Annual American Association for Cancer Research International Conference on Frontiers in Cancer Prevention Research, being held in Anaheim, California.
In vitro and other experimental studies have demonstrated the protective effect of green tea against some cancers. Results from epidemiologic studies have been inconclusive about the relation between green tea and prostate cancer, Dr. Henning noted.
However, in an Italian study, green tea catechins reduced the risk for progression to prostate cancer with no significant adverse effects (Cancer Res. 2006;66;1234-1240), she explained.
"Green tea is very high in polyphenols, is convenient, is widely available, and there are already data available from intervention studies," she said.
Changes in PSA and Biomarkers
In this phase 2 study, Dr. Henning and colleagues evaluated the anticarcinogenic effects of green tea in prostate cancer patients prior to surgery.
Of the 67 men who completed the study, 34 were randomized to 6 cups of brewed green tea daily and 33 were randomized to water daily for 3 to 8 weeks before prostatectomy.
Serum PSA concentration, prostate tissue PSA protein level, and prostate concentration of green tea polyphenols and their metabolites were measured. In addition, the effect of green tea on oxidative and inflammatory biomarkers, including protein expression of Ki67 (proliferation), Bcl2, Bax (apoptosis), and nuclear factor kappa B (NFκB) (inflammation), was evaluated.
Bioactive green tea catechins, which include epigallocatechin gallate (EGCG) and its methyl metabolite 4′-O-methyl-EGCG and epicatechin gallate, were detected in the prostate tissue of 31 of 34 men in the green tea group.
In the green tea group, immunostaining showed that intranuclear NFκB significantly declined, but there was no change in cytoplasmic NFκB staining in prostate tumors. The ratio of cytoplasmic staining of proapoptotic Bax to Bcl-2 was significantly higher in the green tea group, but cytoplasmic Bcl2 and Bax staining did not change. There was also no change in nuclear Ki67 staining.
In the control group, there were no changes in PSA levels.
"This is a proof-of-principle study.... The polyphenols are reaching the prostate," Dr. Henning explained. However, in this small, short-term study, no inhibition of tumor growth was seen. "Longer-term studies are needed in the prevention setting," she said.
No Recommendations Just Yet
On the basis of these data, can any recommendations be made about green tea? Not yet, according to Ernest Hawke, MD, vice president and head of the division of cancer prevention and population sciences at the University of Texas M.D. Anderson Cancer Center in Houston.
"This was only a phase 2 trial, so its intentions were pretty limited," he told Medscape Medical News. "It was mainly to figure out if the green tea polyphenols got into the prostate and, if so, what effect they had. That's all that was demonstrated here," he noted.
Dr. Hawk, who was not involved in the study, emphasized that this is a good study because "it defines a dose that can be moved into a definitive larger trial."
The study was conducted in patients with cancer, so it does not establish whether green tea can keep cancer from developing in those at risk, he added.
"To make claims at this point, or to recommend drinking green tea, is the premise for another trial," said Dr. Hawk.
Source: http://www.medscape.com/viewarticle/773011
Thursday, 8 December 2011
Green tea lowers cholesterol
Green tea hits the spotlight once again, this time as a natural remedy for lowering LDL cholesterol levels. It has already been shown to prevent flu, improve heart health, and fight obesity, and now researchers at Western University of Health Sciences in California say green tea can also shave a few points off your "bad" cholesterol.
Published in the Journal of the American Dietetic Association, the study pooled results of 20 clinical trials which included 1,415 adults. The trials, which lasted anywhere from three weeks to six months, used green tea in liquid or capsule form, in addition to placebos for control groups.
Results show that participants, who began the trials with high cholesterol, saw their total cholesterol and LDL cholesterol decrease by 5 to 6 points. Although the decrease was not drastic, it was large enough to be statistically significant. Researchers saw no effect on HDL cholesterol or triglyceride levels.
The capsules contained green-tea catechins, compounds which researchers assumed offered the possible cholesterol-lowering benefits. However, the green tea in its brewed form was consistently more effective than the capsules in lowering LDL cholesterol levels. Once again, whole ingredients offer more benefits than isolated compounds.
Green tea: one more key to balancing cholesterol naturally
Since green tea has a long history as a health elixir, these positive results are not surprising. This study is especially encouraging for anyone looking to balance their cholesterol levels naturally.
Along with drinking green tea, there are plenty of other ways you can naturally achieve healthy cholesterol levels. One of the most important is maintaining an active lifestyle, which includes regular movement throughout the day in addition to an exercise routine (which can be any activity you enjoy).
A diet low in processed food is also key. Whenever possible, avoid eating foods that have been heavily refined and filled with chemical additives. In addition, certain superfoods such as coconut oil have also been shown to improve cholesterol levels. Adding in a few of these natural foods to your diet can offer profound benefits to your cholesterol profile and your overall health.
Combined with an active lifestyle and a diet low in processed foods, green tea is yet another weapon you can put in your arsenal to naturally balance your cholesterol levels.
Related posts:
The multiple health benefits of tea
Green tea burns abdominal fat
Green tea supplements beat flu better
A simple and affordable remedy for mild diarrhea
Black tea lowers blood pressure
Drinking tea while eating sweets may prevent obesity
Source: http://www.naturalnews.com/034298_green_tea_LDL_cholesterol.html#ixzz1fvpcXOij
Published in the Journal of the American Dietetic Association, the study pooled results of 20 clinical trials which included 1,415 adults. The trials, which lasted anywhere from three weeks to six months, used green tea in liquid or capsule form, in addition to placebos for control groups.
Results show that participants, who began the trials with high cholesterol, saw their total cholesterol and LDL cholesterol decrease by 5 to 6 points. Although the decrease was not drastic, it was large enough to be statistically significant. Researchers saw no effect on HDL cholesterol or triglyceride levels.
The capsules contained green-tea catechins, compounds which researchers assumed offered the possible cholesterol-lowering benefits. However, the green tea in its brewed form was consistently more effective than the capsules in lowering LDL cholesterol levels. Once again, whole ingredients offer more benefits than isolated compounds.
Green tea: one more key to balancing cholesterol naturally
Since green tea has a long history as a health elixir, these positive results are not surprising. This study is especially encouraging for anyone looking to balance their cholesterol levels naturally.
Along with drinking green tea, there are plenty of other ways you can naturally achieve healthy cholesterol levels. One of the most important is maintaining an active lifestyle, which includes regular movement throughout the day in addition to an exercise routine (which can be any activity you enjoy).
A diet low in processed food is also key. Whenever possible, avoid eating foods that have been heavily refined and filled with chemical additives. In addition, certain superfoods such as coconut oil have also been shown to improve cholesterol levels. Adding in a few of these natural foods to your diet can offer profound benefits to your cholesterol profile and your overall health.
Combined with an active lifestyle and a diet low in processed foods, green tea is yet another weapon you can put in your arsenal to naturally balance your cholesterol levels.
Related posts:
The multiple health benefits of tea
Green tea burns abdominal fat
Green tea supplements beat flu better
A simple and affordable remedy for mild diarrhea
Black tea lowers blood pressure
Drinking tea while eating sweets may prevent obesity
Source: http://www.naturalnews.com/034298_green_tea_LDL_cholesterol.html#ixzz1fvpcXOij
Tuesday, 22 November 2011
Green tea supplements beat flu better than vaccination
Flu season is now in full swing and seasonal vaccinations are being pushed from every corner. Nonetheless, a recent clinical trial showed that green tea-based supplements reduced the risk of flu by 75%. This is far better than the 60% risk reduction recently reported in the Lancet for vaccinations. Given that green tea provides a host of other health benefits and none of the risks of injections, it would appear to be a far superior alternative to vaccination.
Green tea: natural antiviral and immune enhancer
For many years it has been known that green tea polyphenols actively suppress many bacterial, fungal and viral species. On the virus front, green tea suppresses the adenovirus, Epstein-Barr, herpes simplex, HIV-1 and influenza viruses. EGCG, one of the main polyphenols in green tea, is mainly responsible for this suppression. Specifically, ECGC binds to the hemagglutinin of the influenza virus, which blocks it from attaching to (and infecting) target receptor cells. EGCG also alters the virus cell membrane, which further inhibits its ability to infect other cells. Another important component of green tea is the amino acid L-theanine, which has been shown to activate human gamma-delta-T lymphocytes to proliferate and make interferon-gamma, a potent antimicrobial cytokine. These lymphocytes are considered to be the body's first line of defence against infection. Green tea therefore offers a two-pronged protection from the flu which vaccination simply cannot match. But for final proof, we need clinical trials.
Green tea lowers flu risk: early clinical evidence
One early trial using green tea against the flu involved gargling three times daily with a weak solution of green tea (50 mg of catechins per cup, of which 60% was EGCG). The theory was that since the throat was a major infection site of influenza, gargling could stop the flu virus there. The theory was right: 1.3% of garglers contracted the flu vs. 10% of the control group. In another more sophisticated trial on 97 healthy adults, a proprietary blend of theanine and green tea polyphenols (apparently worth about 10 cups of green tea per day, but exact amounts were not disclosed) was used for three months during flu season. This trial was randomized, double-blind and placebo controlled. The supplement takers experienced 32% less illnesses and 35% fewer "symptom days." However, participants were included in the statistical analysis even if their compliance (actually taking the green tea pills) was only 70%.
Latest clinical trial provides stunning results: 75% less illness
More recently, a better controlled trial was performed on 198 health care workers. This was randomized, double-blind and placebo controlled: the gold standard in clinical trials. The treatment group was each given a daily dose of 378 mg green tea catechins (containing 270 mg EGCG) and 210 mg of theanine from November 2009 to April 2010. The compliance rate in this trial was better: 93% took their pills according to plan. Those taking the green tea experienced 75% less clinically defined flu infection and this was statistically significant (P=0.022). But not all observed sicknesses were bona fide flu. When laboratory tests were used to confirm real influenza infection, it showed that green tea provided a stunning 83% reduction in flu risk, however this was not statistically significant (P=0.112) due to the small number of actual flu cases.
Related posts:
Top 5 anti-flu herbs
The multiple health benefits of tea
Green tea burns abdominal fat
Green tea lowers cholesterol
A simple and affordable remedy for mild diarrhea
Black tea lowers blood pressure
Drinking tea while eating sweets may prevent obesity
Source: http://www.naturalnews.com/034218_green_tea_flu_season.html#ixzz1ePxT4ebJ
Green tea: natural antiviral and immune enhancer
For many years it has been known that green tea polyphenols actively suppress many bacterial, fungal and viral species. On the virus front, green tea suppresses the adenovirus, Epstein-Barr, herpes simplex, HIV-1 and influenza viruses. EGCG, one of the main polyphenols in green tea, is mainly responsible for this suppression. Specifically, ECGC binds to the hemagglutinin of the influenza virus, which blocks it from attaching to (and infecting) target receptor cells. EGCG also alters the virus cell membrane, which further inhibits its ability to infect other cells. Another important component of green tea is the amino acid L-theanine, which has been shown to activate human gamma-delta-T lymphocytes to proliferate and make interferon-gamma, a potent antimicrobial cytokine. These lymphocytes are considered to be the body's first line of defence against infection. Green tea therefore offers a two-pronged protection from the flu which vaccination simply cannot match. But for final proof, we need clinical trials.
Green tea lowers flu risk: early clinical evidence
One early trial using green tea against the flu involved gargling three times daily with a weak solution of green tea (50 mg of catechins per cup, of which 60% was EGCG). The theory was that since the throat was a major infection site of influenza, gargling could stop the flu virus there. The theory was right: 1.3% of garglers contracted the flu vs. 10% of the control group. In another more sophisticated trial on 97 healthy adults, a proprietary blend of theanine and green tea polyphenols (apparently worth about 10 cups of green tea per day, but exact amounts were not disclosed) was used for three months during flu season. This trial was randomized, double-blind and placebo controlled. The supplement takers experienced 32% less illnesses and 35% fewer "symptom days." However, participants were included in the statistical analysis even if their compliance (actually taking the green tea pills) was only 70%.
Latest clinical trial provides stunning results: 75% less illness
More recently, a better controlled trial was performed on 198 health care workers. This was randomized, double-blind and placebo controlled: the gold standard in clinical trials. The treatment group was each given a daily dose of 378 mg green tea catechins (containing 270 mg EGCG) and 210 mg of theanine from November 2009 to April 2010. The compliance rate in this trial was better: 93% took their pills according to plan. Those taking the green tea experienced 75% less clinically defined flu infection and this was statistically significant (P=0.022). But not all observed sicknesses were bona fide flu. When laboratory tests were used to confirm real influenza infection, it showed that green tea provided a stunning 83% reduction in flu risk, however this was not statistically significant (P=0.112) due to the small number of actual flu cases.
Related posts:
Top 5 anti-flu herbs
The multiple health benefits of tea
Green tea burns abdominal fat
Green tea lowers cholesterol
A simple and affordable remedy for mild diarrhea
Black tea lowers blood pressure
Drinking tea while eating sweets may prevent obesity
Source: http://www.naturalnews.com/034218_green_tea_flu_season.html#ixzz1ePxT4ebJ
Wednesday, 16 November 2011
Green tea burns abdominal fat
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| Chinese green tea, Bi Lo Chun |
Scientists publishing in the Journal of Agricultural Food Chemistry demonstrate that it activates genes associated with fat burning while also helping to reduce absorption of fat from the digestive tract. Further evidence on the gene-altering activity of green tea is reported in the International Journal of Cardiology, as polyphenols from the drink lower free radical damage to help maintain telomere length in heart cells. Drinking several cups of green tea each day may hold the key to effective weight management and cardiac health.
Researchers from the Departments of Chemical Biology and Pharmacology and Toxicology at Rutgers University in New Jersey examined the effect of green tea supplementation on obese mice, known to exhibit similar metabolic characteristics to humans. The animals were broken into two groups and both were fed a traditional high fat/Western style diet. One group received water supplemented with the green tea bioactive catechin EGCG, while the second group acted as a non-supplemented control.
Green tea supplementation assists weight loss by reducing abdominal fat stores
The study determined that EGCG supplementation significantly reduced body weight gain, associated with increased fecal lipids and decreased blood glucose levels, compared to those of the control group. Scientists further found that fatty liver incidence, associated liver damage and liver triglyceride levels were also decreased by the EGCG treatment. Treated animals also experienced improved insulin response as well as lowered C-reactive protein (CRP) and interlukin-6 (IL-6) levels, both strong indicators of systemic inflammation and immune response.
The study authors concluded "Our results demonstrate that the high fat/Western diet produces more severe symptoms of metabolic syndrome and that the EGCG treatment can alleviate these symptoms and body fat accumulation. The beneficial effects of EGCG are associated with decreased lipid absorption and reduced levels of inflammatory cytokines." Green tea helps our cellular engines (mitochondria) to better metabolize calories more efficiently, providing a significant weight management tool.
Additionally, supporting research documents the effect of green tea catechins on extending the lifespan of heart muscle cells. Scientists found that EGCG supplementation exerted a potent antioxidant effect that lowered free radical damage to preserve telomere length and reduce heart cell death. Nutrition experts recommend two to four cups of fresh brewed green tea daily or an organically compounded and standardized EGCG supplement (300 to 500 mg daily) to assist weight management goals and improve cardiovascular health.
Related posts:
The multiple health benefits of tea
Green tea supplements beat flu better than vaccination
Green tea lowers cholesterol
A simple and affordable remedy for mild diarrhea
Black tea lowers blood pressure
Drinking tea while eating sweets may prevent obesity
Source: http://www.naturalnews.com/034153_green_tea_weight_loss.html#ixzz1dphWahGN
The multiple health benefits of tea
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| Chinese Pu-erh tea |
Study finds tea lowers risk for all common breast cancers
The study, reported in the January edition of Cancer Epidemiology Biomarkers and Prevention, examined the association of regular tea consumption with the risk of breast cancer in a large population-based, case-controlled study completed in the U.S. Researchers examined data from 5,082 women with breast cancer between the ages of 20 and 74 years from population-based cancer registries, along with 4,501 age-matched controls. Information on usual tea consumption five years prior to the interview and other breast cancer risk factors were analyzed.
Results showed that among women less than 50 years old, those consuming three or more cups of tea per day had a 37% reduction in breast cancer risk when compared with women reporting no tea consumption. This relationship was consistent for invasive breast cancers and in situ, and for ductal and lobular breast cancers.
Whether it is Black, Green, White or Oolong, tea is the world's second most commonly consumed beverage
After water, people around the world rely on this beverage staple from ancient China. Throughout history, people have believed that tea aids the liver, destroys the typhoid germ, purifies the body, and preserves mental equilibrium. In recent times, scientists have documented that many of the health benefits of tea reported through the ages are more than folklore. Black, green, white, and oolong teas all derive their leaves from the Camellia sinensis plant. Research on tea has yielded profound results no matter which variety is used. All the teas from this magical plant provide a wealth of health benefits.
Tea provides potent flavonoids and antioxidants
Flavonoids in tea are naturally occurring compounds that have antioxidant properties. Antioxidants work to neutralize free radicals, believed to damage elements in the body over time, contribute to chronic disease, and accelerate the aging process.
Tea is a research superstar against cancer
A study from the January edition of International Journal of Cancer examined the association between endometrial cancer risk and usual consumption of black tea and coffee among 541 women with endometrial cancer and 541 women without such diagnosis at Rosewell Park Cancer Institute in New York. They found a non-significant association with endometrial cancer risk among women who reported drinking more than 2 cups of regular coffee. In women who drank more than 2 cups of tea, a significant decrease in endometrial cancer risk was shown. A significant decrease in risk was also reported for women who drank more than 4 cups of combined coffee and tea.
Tea drinking has been shown to play an important role in human cancer reduction by inhibiting uncontrolled cell growth, known as cell proliferation, and by promoting appropriate programmed cell death, known as apoptosis. A recent study found that smokers who drank four cups of decaffeinated green tea per day showed a 31 percent decrease in oxidative DNA damage in white blood cells as compared to those who drank four cups of water. Oxidative DNA damage is implicated in the promotion of many forms of cancer.
Epigallocatechin gallate (EGCG), an abundant polyphenol in green tea, may protect normal cells from carcinogens as well as eliminate cancer cells through promotion of apoptosis. In a test of EGCG with hamsters, researchers found that EGCG suppressed DNA changes and damage, and inhibited growth and multiplication of cancer cells.
Consumption of 2.5 cups or more of any tea from the Camellis sinensis plant resulted in a 60 percent drop in rectal cancer risk among Russian tea drinking women compared to those who drank less than 1.2 cups of tea per day. The women who drank between 1.2 and 2.5 cups per day had a 52 percent decrease in risk of rectal cancer.
The Iowa Women's Study, which followed post-menopausal women between the ages of 55 and 69 for eight years, found that those who drank two or more cups of tea per day had a 32 percent reduced risk of developing digestive cancers, and a whopping 60 percent decreased risk of developing urinary tract cancers.
In a large population-based control study, male participants drinking 4.5 cups of tea per day showed an 18 percent decrease in colon cancer risk, a 28 percent reduction in rectal cancer, and a 47 percent reduced risk of pancreatic cancer. Women who drank 3 cups of tea a day showed a drop in colon cancer risk of 33 percent, a decrease in rectal cancer risk of 43 percent, and a reduction of pancreatic cancer risk by 37 percent. Pancreatic cancer is an especially deadly form of cancer.
The major polyphenols of black tea and green tea have been shown to inhibit proteins which are closely associated with tumor growth and metastasis. Black tea polyphenols have also been shown to prevent oxidative DNA damage to colon mucosa.
A study at the University of Arizona found that drinking iced black tea with citrus peel provided a 42 percent reduction in risk of skin cancer, while hot black tea consumption was associated with significantly lower risk of squamous cell carcinoma.
Consumption of green or black tea decreased the number of tumors in mice following exposure to UV radiation. Topical treatment of green tea polyphenols on human skin prior to UV exposure inhibited DNA damage, thus inhibiting UV induced skin cancer. Green and black tea, or topical preparations of specific tea flavonoids, inhibited the growth of established non-malignant and malignant skin tumors in tumor-bearing mice. In addition, drinking black tea enhanced cell death in the animals.
A case-control study from China found that tea consumption decreased risk of ovarian cancer. The more tea that was consumed and the greater the frequency of consumption, the lower was the risk.
Compounds in tea work together to provide broad support for cardiovascular health
Human population studies have found that people who regularly consume three or more cups of black tea per day have a reduced risk of heart disease and stroke. Studies have shown this risk reduction may be due to improvement in cholesterol levels, blood vessel function, and reduction in oxidative damage.
Researchers are examining the mechanisms by which tea flavonoids function in maintaining cardiovascular health. Some studies suggest that several mechanisms work together to collectively improve markers. Blood vessel and endothelial function, ability of blood vessels to dilate to allow for proper blood flow, serum cholesterol levels, and LDL cholesterol are areas currently under study. All of these factors impact the risks for heart attacks, strokes, cardiovascular disease, and other cardiac events.
Tea and obesity
Preliminary research findings have suggested that drinking tea has an effect on weight, fat accumulation and insulin activity in the body. Researchers have found that:
1. Green tea extract significantly increased 24 hour energy expenditure and fat oxidation in healthy men.
2. The weight of modestly obese patients decreased by 4.6 percent, and waist circumference decreased by 4.48 percent after three months of consumption of green tea extract.
3. Mice fed tea catechins for 11 months showed a significant reduction of high-fat, diet-induced body weight gain and visceral and liver fat accumulation.
4. Fat cell assay testing found that tea, as normally consumed, increased insulin activity more than 15 fold. Green, black and oolong tea all yielded insulin increasing results. Several known compounds found in tea were shown to enhance insulin and help cells recognize and respond to insulin.
Tea and osteoporosis
Although it has been suggested that caffeine intake is a risk factor for reduced bone mineral density (BMD), research shows that tea drinking does not negatively impact BMD, and preliminary research suggests that tea may even be protective of bone health. A study published in the April, 2000 American Journal of Clinical Nutrition found that older women who drank tea had higher BMD measurements than those who did not drink tea. The researchers suggested that flavonoids in tea might influence bone mass.
Green and white teas are the least processed
Although black, green, white and oolong teas all come from the same plant, each is processed differently. The more processing tea leaves undergo, the darker they will turn, indicating black tea to be the most processed variety. White tea is derived from young silvery leaves in early spring. It contains no chlorophyll. Black and oolong teas are partially dried, crushed and fermented, while green and white teas are simply steamed. Regardless of the processing method, each of these teas contains polyphenols. In fact, tea ranks as high as or higher than many fruits and vegetables in ORAC score, a measure of free radical scavenging ability.
Related posts:
Green tea supplements beat flu better than vaccination
Green tea burns abdominal fat
A simple and affordable remedy for mild diarrhea
Green tea lowers cholesterol
Black tea lowers blood pressure
Drinking tea while eating sweets may prevent obesity
Monday, 29 August 2011
A simple and affordable remedy for mild diarrhea
The next time you suffer from mild diarrhea, reach out for a cup of green tea.
I discovered its 'constipating' qualities over a decade ago when I used to take a daily cup of green tea first thing in the morning.
It took me a while to discover the actual cause of my constipation then, as I pored over my dietary habits. I consumed sufficient fibre, exercised regularly and kept to a 'potty schedule'. It wasn't long before suspicion fell on the morning cup of green tea I'd been taking for health reasons.
After switching to regular milk tea for breakfast, and only drinking green tea after lunch and dinner, I discovered that the constipation went away for good.
As to why the timing of the green tea mattered, it could be due to the fact that I usually clear my bowels at night (the constipating effects of green tea could have delayed the 'train schedule', so to speak).
In any case, it was good to know that green tea had a constipating effect on me: I drink a cup or two whenever I have mild diarrhea (for food poisoning, see a doctor!)
I've also discovered that not every kind of green tea worked just as well.
Generally, the more astringent variety of Japanese green tea seemed to work better at stopping diarrhea. As a rule of thumb, those that leave a green powdery residue at the bottom of the cup is ideal, i.e. those 'cheap' stock Japanese green tea they serve in most sushi places.
The irony is that the more expensive green tea variety (Lung Jing 龙井, Gyokuro 玉露, Bi Luo Chun 碧螺春, etc), those with clear broth, doesn't seem to work as well as the cheap ones.
For this reason, I'm assuming the constipating effects could be due to the powdered green tea residue. Perhaps it has more of certain catechins (the antioxidants found in green tea: EGCG, EGC, ECG, EC, GC and C) and tannins (found in all kinds of teas).
Or is it due to the catechins' effects on dietary lipids? (In vitro and in vivo studies indicate that green tea or catechins inhibit the intestinal absorption of dietary lipids.)
I wonder.
Remember to always take green tea after meals if you have a weak tummy; it can cause gastric pains or nausea in some people. (Avoid drinking green tea together with medication as it can inhibit/bind certain medicines/minerals, especially iron.) Incidentally, drinking green tea with vitamin C can boost the absorption of antioxidants.
Also, if it's your first cup of green tea, you might want to take a few sips first to see what kind of effect it has on you; some folks may get diarrhea or feel nauseous, but the effects usually go away once your body gets used to it. Note that green tea contains caffeine too, so watch out if you're sensitive to caffeine.
For antibiotic-related diarrhea, read about my experience with probiotics here.
Related posts:
The multiple health benefits of tea
Green tea burns abdominal fat
Green tea supplements beat flu better
Green tea lowers cholesterol
Black tea lowers blood pressure
Drinking tea while eating sweets may prevent obesity
I discovered its 'constipating' qualities over a decade ago when I used to take a daily cup of green tea first thing in the morning.
It took me a while to discover the actual cause of my constipation then, as I pored over my dietary habits. I consumed sufficient fibre, exercised regularly and kept to a 'potty schedule'. It wasn't long before suspicion fell on the morning cup of green tea I'd been taking for health reasons.
After switching to regular milk tea for breakfast, and only drinking green tea after lunch and dinner, I discovered that the constipation went away for good.
As to why the timing of the green tea mattered, it could be due to the fact that I usually clear my bowels at night (the constipating effects of green tea could have delayed the 'train schedule', so to speak).
In any case, it was good to know that green tea had a constipating effect on me: I drink a cup or two whenever I have mild diarrhea (for food poisoning, see a doctor!)
I've also discovered that not every kind of green tea worked just as well.
Generally, the more astringent variety of Japanese green tea seemed to work better at stopping diarrhea. As a rule of thumb, those that leave a green powdery residue at the bottom of the cup is ideal, i.e. those 'cheap' stock Japanese green tea they serve in most sushi places.
The irony is that the more expensive green tea variety (Lung Jing 龙井, Gyokuro 玉露, Bi Luo Chun 碧螺春, etc), those with clear broth, doesn't seem to work as well as the cheap ones.
For this reason, I'm assuming the constipating effects could be due to the powdered green tea residue. Perhaps it has more of certain catechins (the antioxidants found in green tea: EGCG, EGC, ECG, EC, GC and C) and tannins (found in all kinds of teas).
Or is it due to the catechins' effects on dietary lipids? (In vitro and in vivo studies indicate that green tea or catechins inhibit the intestinal absorption of dietary lipids.)
I wonder.
Remember to always take green tea after meals if you have a weak tummy; it can cause gastric pains or nausea in some people. (Avoid drinking green tea together with medication as it can inhibit/bind certain medicines/minerals, especially iron.) Incidentally, drinking green tea with vitamin C can boost the absorption of antioxidants.
Also, if it's your first cup of green tea, you might want to take a few sips first to see what kind of effect it has on you; some folks may get diarrhea or feel nauseous, but the effects usually go away once your body gets used to it. Note that green tea contains caffeine too, so watch out if you're sensitive to caffeine.
For antibiotic-related diarrhea, read about my experience with probiotics here.
Related posts:
The multiple health benefits of tea
Green tea burns abdominal fat
Green tea supplements beat flu better
Green tea lowers cholesterol
Black tea lowers blood pressure
Drinking tea while eating sweets may prevent obesity
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