BENEFITS of TEA
The Benefits of Herbal and Black and Green Tea are many. Below is a list that includes just a few of the studies that shows the health and wellness benefits of Tea. In addition, we love hearing about new studies, and hope you will share them with us.
Tea, next to water is the cheapest beverage humans consume. Drinking the beverage tea has been considered a health-promoting habit since ancient times. The modern medicinal research is providing a scientific basis for this belief.
Extract: Epidemiological data and results from many clinical and experimental studies have shown that green tea consumption may have beneficial effects on cardiovascular health. As major polyphenolic compounds in green tea, catechins may be primarily components in green tea that exert vascular protective effects. Catechins have been shown to inhibit oxidation, vascular inflammation, atherogenesis, and thrombogenesis, and favorably modulate plasma lipid profile and vascular reactivity, suggesting a wide spectrum of beneficial effects of catechins on vascular function
Extract: A common beverage may be able to protect you from Alzheimer’s disease and boost brain health. Several studies show that green tea has the potential to protect brain cells, improve memory and delay Alzheimer’s. The affordable and accessible drink has shown promise in research in recent years.
Extract: Various studies have shown the beneficial effects of green tea, not only on cardiovascular diseases but also on obesity and type 2 diabetes itself [6,7]. In a retrospective cohort study performed in Japan, a 33% risk reduction of developing type 2 diabetes was found in subjects consuming six or more cups of green tea daily compared to those consuming less than 1 cup per week
Extract: Six hundred subjects (39.8%) were habitual tea drinkers, defined by tea consumption of 120 mL/d or more for at least 1 year. Compared with nonhabitual tea drinkers, the risk of developing hypertension decreased by 46% for those who drank 120 to 599 mL/d…..
Extract: Although a randomized clinical trial would be necessary to confirm the effect, this meta-analysis suggests that daily consumption of either green or black tea equaling 3 cups per day could prevent the onset of ischemic stroke.
Extract: These data suggest that dietary intake of certain flavonoids may reduce ovarian cancer risk, although additional prospective studies are needed to further evaluate this association. If confirmed, these results would provide an important target for ovarian cancer prevention.
Exract: There is increasing evidence for a protective effect of tea consumption against cardiovascular disease
Extract: The pH and anion profile of black tea are indicative of low acid composition. The very small pH decreases observed at
the tooth surface after drinking tea indicate that it may be safely recommended as a substitute for more acidic drinks as a part of
preventive measures for dental erosion
Extract: According to the Tea Trade Health Research Association regular consumption of simple black tea has been known to reduce the buildup of plaque. Additionally, it has been shown to kill the bacteria associated with many cavities, tooth decay and oral diseases.
Green tea catechins, caffeine and body-weight regulation
Extract: Positive effects on body-weight management have been shown using green tea mixtures. Green tea, by containing both tea catechins and caffeine, may act through inhibition of catechol O-methyl-transferase, and inhibition of phosphodiesterase
Green Tea Study - The University of Maryland
Extract: Many scientists believe that free radicals contribute to the aging process, as well as the development of a number of health problems, including cancer and heart disease. Antioxidants, such as polyphenols in green tea, can neutralize free radicals and may reduce or even help prevent some of the damage they cause.
Evaluation of anti-inflammatory effects of green tea and black tea: A comparative in vitro study
Extract: From the present findings it can be concluded that both green and black tea leaves possessed a marked anti-inflammatory effect against the denaturation of protein, in vitro. Green tea was found to be more active than black tea, plausibly due to the higher flavonoid contents of green tea.
Antioxidant Capacity of Tea: Effect of Processing and Storage
Processing of tea leaves results in profound differences in phenolic compound composition and antioxidant capacity of different types of tea.
The more processed the tea, the lower its antioxidant capacity.
Antioxidant activity of ready-to-drink tea beverages is much lower in comparison to tea-cup-prepared tea.
Extended storage, being necessary to develop desirable taste and aroma of pu-erh and old oolong tea, can lead to loss of quality in white, yellow, green, and black tea.
The lower the oxygen permeability of packaging material of ready-to-drink tea, the longer its storage stability.