Health Benefits of Tea
Tea is an ancient drink offers tremendous health benefits. Its main components are caffeine, polyphenols, catechins, and aromatic oils. Yes, there is caffeine in tea, but in much smaller quantities. While the amount in one cup of coffee ranges around 100 mg., black tea is closer to 50 mg., and green tea around 25 mg. In moderate amounts caffeine stimulates the central nervous system and promotes blood circulation. It invigorates kidney function and the process of elimination. Some studies also indicate that it can prevent kidney and gall stones.
Research has revealed the polyphenols and catechins to be powerful antioxidants which support healthy immune function and which may thus help prevent degenerative conditions such as cancer and heart disease. Many studies have shown reductions in the incidence of cancer as a direct result of ongoing tea consumption.
Other studies have shown a marked cholesterol decrease in tea drinkers. Teas photochemical are the most potent substances known for inhibiting the oxidation of LDL, or “bad” cholesterol (free radical oxidation of LDL is how cholesterol ends up clogging arteries). Tea even contains more heart-healthy catechins than red wine (and you can drive home afterwards). Research in Japan found that women over forty who drank five cups a day had half the rate of strokes. And finally, just in case all of the above isn’t enough, tea also helps prevent tooth decay by fighting the bacteria which lead to cavities and gum disease!
BENEFITS OF GREEN TEA
Green Tea Benefits - Green tea contains antioxidants, polyphenols, theanine, as well as a wide variety of vitamins and minerals. Let’s take a closer look at some of these compounds.
Polyphenols - Polyphenols are a class of phytochemicals found in high concentrations in green tea, and have been associated with heart disease and cancer prevention. The slight astringent, bitter taste of green tea is attributed to polyphenols.
Catechins - Catechins are a category of polyphenols. In green tea, catechins are present in significant quantities, more specifically; epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (ECG) and epigallocatechin gallate (EGCG). EGCG makes up about 10-50% of the total catechin content and appears to be the most powerful of the catechins – with antioxidant activity about 25-100 times more potent than vitamins C and E. A cup of green tea may provide 10-40mg of polyphenols and has antioxidant activity greater than a serving of broccoli, spinach, carrots or strawberries.
Theanine - An amino acid that produces tranquilizing effects in the brain, theanine is a unique amino acid found in the leaves of green tea. Theanine is quite different from the polyphenol and catechin antioxidants for which green tea is typically consumed. Through the natural production of polyphenols, the tea plant converts theanine into catechins. This means that tea leaves harvested during one part of the growing season may be high in catechins (good for antioxidant benefits), while leaves harvested during another time of year may be higher in theanine (good for anti-stress and cortisol-controlling effects). Three to four cups of green tea are expected to contain 100-200 mg of theanine.
Flavonoids - Flavonoids are plant pigments, and are the brightly colored chemical constituents found in most fresh fruits and vegetables. They are part of a large class of chemicals that occur naturally in plants. A simple definition describes flavonoids as “any group of substances found in fruits and vegetables essential for processing vitamin C and needed to maintain capillary walls. They may aid in protecting against infection. Deficiency can result in a tendency to bruise easily.