The Health Benefits Of Green Tea

When was the last time you sat down with a relaxing cup of tea? Studies show that switching out that cup of black tea for green can possibly help prevent or reduce the risk of cancer.

So what is it that green tea has that regular tea doesn’t?

Green tea is loaded with polyphenols EGCG, EGC, ECG, and EC which have substantial free radical scavenging activity, meaning that they may protect cells from DNA damage caused by reactive oxygen species, while also protecting against the damage caused by ultraviolet B (UVB) radiation. If this isn’t already enough, they also help modulate immune system function and activate the detoxification enzymes glutathione S-transferase and quinone reductase that may help protect against the development of tumors. In laboratory and animal studies, the catechins found in tea have been shown to block tumor cell invasion and angiogenisis, both of which are steps that change tumors from dormancy to malignancy. Though the exact mechanism in which tea could help prevent cancer has not been established, the health benefits of green tea have been linked to the strong activity of tea polyphenols.

In addition to its anti-cancer properties, green tea also has the potential to fight heart disease, lower cholesterol, aid in burning fat, and prevent diabetes, stroke, and dementia. Although it contains a small amount of caffeine, it is also a substantial source of hydration when consumed un-sweetened.

Black tea has theaflavins and thearubigins that have some antioxidant power, but are not nearly as potentially effective as polyphenols. Plus, black tea has about twice as much caffeine as green tea. In short, black tea is not the healthier choice of beverage.

So if you decide to make the switch, you should know the most effective way to reap the benefits—when brewed hot, green tea has the highest polyphenol concentration, followed by instant teas, with iced and bottled teas containing the least amounts. Decaffeination also reduced catechin levels in teas.