Tea And Health

Not only is tea soothing and delicious, but, throughout its history, it has been associated with important health benefits. New studies point to evidence that these healing properties have a scientific basis. While all tea is healthy to drink, Green tea contains the highest level of polyphenols (flavonoids), which are known for their antioxidant activity.

Consumption of tea is being studied for its reported benefits on:

Enhancing immune function

Lowering LDL cholesterol levels

Increasing HDL cholesterol levels

Reducing blood pressure

Thinning the blood

Reducing the risk of a heart attack

Lowering the risk of stroke

Reducing the risk of cancer

Boosting longevity

Aiding digestion

Preventing dental cavities and gingivitis

Much of the focus of modern research is on the effects of three ingredients found in tea: Antioxidants (polyphenols), nutrients, and caffeine.

Antioxidants

Many of the health benefits of drinking tea come from the fact that tea contains high levels of antioxidants called polyphenols or flavonoids. These compounds are most prevalent in green and white teas, but are also present in varying degrees in Oolongs and black teas. In the processing of black teas another antioxidant is formed C theaflavin. This is weaker than the polyphenols in Green teas, but still performs antioxidant activities in laboratory experiments. Polyphenols scavenge cell-damaging free radicals, which are linked with cancer-causing genes and cause LDL cholesterol to form artery-clogging plaque. The polyphenols in tea possess 20 to 30 times the antioxidant potency of vitamins C and E. Antioxidants impair the ability of free radical cells to harm the molecules that make up our bodies.

Nutrients

Tea is a dietary source of important vitamins and minerals. Tea contains Carotene, a precursor to vitamin A; Thiamin (vitamin B1); Riboflavin (vitamin B2); Nicotinic acid, Pantothenic acid, Ascorbic acid (vitamin C), vitamin B6; Folic acid; Manganese, Potassium, and Fluoride.