Tea drinkers rejoice! Studies show that drinking tea reduces the risk of some cancers
in humans. Previously tea was thought to have cardiovascular benefits, but there
is mounting evidence that tea has cancer-fighting properties as well. Specifically,
the antioxidant properties in green, black and oolong or real tea are cited in these
studies. These teas originate from the camellia sinensis plant and are excellent
sources of polyphenols or plant chemicals (phytochemicals). In particular real tea
is rich in flavonoids, powerful antioxidants, which have been highly touted as a
primary staple in the diet of the Okinawan people of Japan, otherwise known as the
healthiest people on earth. Herbal teas are derived from a different plant source
and lack the antioxidant properties of the flavanoids in real tea.
Antioxidants help protect the body against disease by counteracting the harmful
effects of free radicals - stray, highly reactive particles that accumulate in the
body as byproducts of metabolism. Free radicals injure surrounding cells through
oxidation. Left unchecked they can damage cellular DNA and potentially cause cancer.
Antioxidants, such as vitamins C and E and beta-carotene are free radical scavengers.
But research from both the National Foundation for Cancer Research and the University
of Kansas reports that green tea is 100 times more potent than vitamin C and 25
times more potent than vitamin E at protecting cells from damage linked to cancer,
heart disease and other illnesses.
In addition, indications are that black tea contains the same amount of phytochemicals
as green tea. Most of the data supporting the anti-cancer benefits of tea at this
point is derived from animal studies in which animals were treated with polyphenols
equivalent to amounts consumed by regular tea drinkers. Evidence is the strongest
for prevention of cancers of the oral cavity, stomach and colon. A few animal studies
link tea with a decreased risk of lung and skin cancers . Studies in humans have
been less consistent but still suggest that tea has anticancer benefits. So drink
tea to your health!
According to a recent study recognized by the American Institute for Cancer Research,
a substance in green tea has been found to halt a specific stage in the cancer process
more effectively than current cancer drugs. In studies of liver, skin, and stomach
cancer, green and black teas were shown to decrease the size of tumors and either
slow or completely prevent breast, colon, and prostate cancers. Other studies show
similar protective effects of green tea in tissues of the lung, esophagus, and pancreas.
Black, oolong, and green tea have all been associated with ovarian cancer prevention.
A few studies also suggest that white tea is even better than green tea at preventing
damage to cells that could lead to cancer. While most tea research has focused on
cancer prevention, researchers have recently begun to explore trends in green tea
consumption among cancer survivors. Preliminary results suggest that women who drink
3 or more cups of green tea daily have a lower recurrence rate of early (Stage I)
breast cancer. Another study showed that women with ovarian cancer who drank at
least 1 cup of green tea daily were more than twice as likely to survive as non-tea
drinkers.
