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Heart disease is a major cause of preventable disease and death worldwide. In America, heart disease is the single leading cause of death. Taking simple dietary steps to reduce the risk of cardiovascular disease could have a significant impact on health and longevity. As part of a healthy lifestyle, regular tea drinking may help maintain a healthy heart.

Recent studies suggest that tea may help reduce the risk of heart disease by preventing cellular damage, improving the way blood vessels function, maintaining a healthy blood pressure, reducing the risk of blood clots and lowering cholesterol levels.

According to Harvard researchers, one cup of black tea a day may lower the risk of heart attack by 44%.
A study conducted by Harvard University researchers found that participants who consumed one cup of black tea a day lowered their risk of heart attack by as much as 44 percent compared with non-tea drinkers.
American Journal of Epidemiology, January 1999

Another Harvard study shows patients may benefit from drinking tea after a heart attack.
A study published in the May, 2002 issue of Circulation: Journal of the American Heart Association found that tea consumption is associated with an increased survival rate following a heart attack. The key to this protection appears to lie with a group of antioxidants known as flavonoids, which are plentiful in both black and green tea. The greatest benefits of tea consumption were found among patience who already had cardiovascular disease. Mukamal and his co-authors found that among individuals who had suffered heart attacks, those who reported being heavy tea drinkers had a 44 percent lower death rate than those who did not drink tea in the three-and-a-half years following their heart attacks, while moderate tea drinkers had a 28 percent lower rate of dying when compared with those who did not drink tea.
Harvard University Gazette, May 2002

After a heart-attack, tea reduces the risk of dying by 44 percent.
Better to be deprived of food for three days than tea for one," says a Chinese proverb. Research is showing it may just be true. Last week Dr. Kenneth Mukamal of Boston's Beth Israel Deaconess Medical Center reported that out of i,900 heart-attack patients, those who drank two or more cups a day reduced their risks of dying over the next 3.8 years by 44 percent.
Newsweek, May 20, 2002

Tea may improve blood vessel functioning.
A new study suggests that black tea reverses endothelial vasomotor dysfunction in patients with coronary artery disease, which reduces the risk for heart attack and stroke in these patients. Researchers at Boston University discovered that the blood vessels of patients with heart disease functioned better within 2 hours of drinking tea. Remarkably, the positive effects were maintained with regular tea drinking after 4 weeks. This study provides further evidence that tea may help people who already have heart disease by correcting abnormalities. This study also suggests that some of the health benefits associated with tea happen immediately.

"What we found was that if you take a group of people with heart disease who have abnormal blood vessel function to begin with and asked them to drink tea, their blood vessels improved," says senior author Joseph Vita, MD, professor of medicine at the Boston University School of Medicine in Massachusetts.

The findings could help explain why black tea has heart health benefits, says Vita, who is careful to note that the study does not directly prove that tea can prevent cardiovascular disease. He speculates that flavonoids in tea are what help the artery walls stay healthy
Circulation: The Journal of the American Heart Association, 2001

Tea may lower the risk of hypertension (high blood pressure).
Researchers calculated that the odds of developing hypertension were cut almost in half among those who drank one small cup a day, and by about two-thirds among those who drank 20 ounces or more daily. There was no difference between those who drank green and black tea.
New York Times, July 2004

Drinking black tea may reduce the risk of forming blood clots.
Drinking black tea may lower the risk of heart disease because it prevents blood from clumping and forming clots. In a recent study, researchers found that while drinking black tea, the participants had lower levels of the blood protein associated with coagulation.
Better Nutrition, Jan 2002

Drinking black tea may help people avoid high blood pressure.
A study published in the July 2004 issue of the Archives of Internal Medicine found that among persons consuming tea regularly for at least one year, the risk of developing high blood pressure was 46% lower among those who drank ½ cup to 2 ½ cups per day, and 65% less among those consuming more than 2 ½ cups per day.
Archives of Internal Medicine, 2004

Antioxidant compounds found in tea may prolong life.
A Japanese study discovered that adults who consume high amounts of tea have an overall lower risk of death due to all causes, including cardiovascular disease. The researchers found that participants who consumed more than 5 cups of green tea per day experienced all-cause mortality to drop by 16 to 26 percent. Stronger effects were noted among women, where the overall death-rate fell by as much as 31% due to high green tea consumption. The study links antioxidant compounds present in green tea to life-prolonging effects.
Science News, September 2006

Tea flavanoids (antioxidants) may protect against atherosclerosis.
Dutch researchers found that study participants who drank one to two cups of Black Tea daily had a 46 percent lower risk of severe aortic atherosclerosis, a strong indicator of cardiovascular disease. Those who drank more than four cups of tea a day had a 69 percent lower risk.
Archives of Internal Medicine, October 1999

Tea may prevent cellular damage.
Interestingly, the effects of tea on reducing the risk of cardiovascular disease were not caused only by changes in traditional risk factors such as cholesterol levels or blood pressure. The polyphenols in green tea appear to have powerful antioxidant properties and are scavengers for free radicals that otherwise could damage your cells. These polyphenols may directly and beneficially affect coronary artery blockages (atherosclerosis), dilate your arteries, and also help reduce the formation of blood clots.
Newsweek, October 2006

The Asian paradox (which refers to lower rates of heart disease and cancer in Asia despite high rates of cigarette smoking) may be accounted for by high rates of tea consumption.
According to a review article published by researchers at the Yale School of Medicine, the “Asian paradox” (which refers to lower rates of heart disease and cancer in Asia despite high rates of cigarette smoking) may be accounted for by high rates of tea consumption. After reviewing more than 100 experimental and clinical studies, the author theorizes: “the average 1.2 liters of green tea consumed daily by many people in Asia offers the anti-oxidant protective effects of the polyphenolic EGCG. EGCG may prevent LDL oxidation, which has been shown to play a key role in the pathophysiology of arteriosclerosis. EGCG also reduces the amount of platelet aggregation, regulates lipids, and promotes proliferation and migration of smooth muscle cells, which are all factors in reducing cardiovascular disease.” Sumpio also points to other reports show that EGCG prevents growth of certain tumors. “More studies are necessary to fully elucidate and better understand green tea’s method of action, particularly at the cellular level,” Sumpio said. “The evidence is strong that green tea consumption is a useful dietary habit to lower the risk for, as well as treat, a number of chronic diseases. Certainly, however, smoking cessation is the best way to prevent cardiovascular disease and cancer.”
Journal of the American College of Surgeons, May 2006

Tea is rich in antioxidants, which may provide benefits to health.
COULD FRESHLY brewed tea be a lifesaver as well as a pleasure? Scientists have long linked green tea to the low rates of stomach cancer and heart disease found in some Asian populations. And new findings suggest that black tea, which comes from the same leaves, offers similar benefits. Tea leaves are richer than most fruits and vegetables in antioxidant compounds called flavonoids and polyphenols. These chemicals seem to inhibit tumor growth and may also combat arterial blockage that leads to heart attack and stroke. The process of air-curing leaves to darken them gives black tea a slightly different chemical cast from green tea, and researchers are working to understand which type does more to prevent certain illnesses. But either brew offers a quick blast of antioxidant action. Researchers at Tufts University report that 70 percent of the antioxidants in green tea and 85 percent of those in black tea are released within five minutes of brewing. So drink up, but don't expect miracles. One look at England, where heart disease is rampant, shows there is more to good health than a well-brewed cup.
Newsweek, October 1998


Levels of LDL cholesterol dropped 11% in subjects who drank tea.
Researchers from the United States Department of Agriculture (USDA) studied the effect of tea on 15 mildly hypercholesterolemic adult participants following a "Step I" type diet moderately low in fat and cholesterol, as described by the American Heart Association and the National Cholesterol Education Program. After three weeks, researchers found that five servings of Black Tea per day reduced LDL ("bad") cholesterol by 11.1 percent and total cholesterol (TC) by 6.5 percent compared to placebo beverages. The author states: “Inclusion of tea in a diet moderately low in fat reduces total and LDL cholesterol by significant amounts and may, therefore, reduce the risk of coronary heart disease.”
The Journal of Nutrition, October 2003

By lowering cholesterol levels, tea may reduce the risk of major cardiovascular events by 16% to 24%.
In a double-blind, randomized, placebo-controlled parallel-group design, tea extract decreased serum total cholesterol and LDL-C by 11.3% and 16.4% respectively. “Our results support the findings of several observational studies that indicate an association between tea drinking and a more favorable lipid profile and are consistent with animal experiments demonstrating the hypolipidemic effect of tea. In observational studies as well as clinical trials with statin drugs, each 1% reduction in LDL-C results in approximately a 1.0% to 1.5% reduction in the relative risk of major cardiovascular events. By extrapolation, if the long-term use of the tea extract produced a persistent 16% reduction of LDL-C, this could reduce the risk of major cardiovascular events by 16% to 24%.
Archives of Internal Medicine, 2003

One or two cups of tea per day may lower cholesterol levels.
In late 2003, USDA scientists reported that 15 people cut their mildly elevated cholesterol by 7 percent and their bad LDL cholesterol by 11 percent after just 3 weeks of drinking 5 daily cups of black tea. "A cup or two a day for a longer period should also work," says Joseph Judd, PhD.
Prevention, 2006

Another study suggests tea may have cholesterol-lowering abilities.
New research suggests that black tea may help reduce cholesterol . In a double-blind, randomized, controlled study, researchers at Vanderbilt University tested 240 people with mild to moderate high cholesterol who were on a low-fat diet. Half took a daily black tea extract with polyphenols called theaflavins (equal to 7 cups of black tea); the other half took a placebo. After 12 weeks, those on and LDL-the bad cholesterol-by an amazing 16%, compared with no change in the other group. "Over time, that could translate into a 16 to 24% reduction in risk of heart attack and stroke," says David Maron, MD, cardiologist and lead researcher. “Personally, I was very surprised,” Maron said. “I expected, if anything, a very slight cholesterol-lowering effect. But what we saw was a 16 percent reduction in LDL cholesterol.” “Although the results are exciting, we do not want people to take the extract in place of their medications,” he said. “Unlike statins, this product has not been proven to prevent heart attacks or stroke, or to prolong life..” "Black tea theaflavins may help people who can't lower their LDL enough with diet alone, but whose level isn't high enough for drugs," says Maron.
Prevention Magazine, Nov 2003


Drinking 3 cups of green or black tea a day my significantly reduce the risk of stroke.
Drinking at least three cups of green or black tea a day can significantly reduce the risk of stroke, a new UCLA study has found. And the more you drink, the better your odds of staving off a stroke. "What we saw was that there was a consistency of effect of appreciable magnitude," said Arab, who is also a professor of biological chemistry at UCLA. "By drinking three cups of tea a day, the risk of a stroke was reduced by 21 percent. It didn't matter if it was green or black tea."
Science Daily, March 2009

EGCG may minimize damage to the brain after a stroke.
EGCG has also been shown to protect brain cells by these same mechanisms and thus may help minimize the brain damage that occurs after a stroke. In one animal study, green tea was so effective in reducing the formation of free radicals in brain tissue that the researchers concluded, "Daily intake of green tea catechins efficiently protects the brain from irreversible damage due to cerebral ischemia, and consequent neurologic deficits."
The George Mateljan Foundation for the World’s Healthiest Foods


Many factors may contribute to cancer development, such as tobacco use, diet, lifestyle, the environment and genetics. Two-thirds of all cancers are linked to tobacco use and dietary factors. Diet can also play an important role in lowering cancer risk. Population studies suggest that eating a diet rich in plant foods such as fruits, vegetables and tea is associated with lower risk for cancer. Tea may help prevent or delay the formation of tumors, prevent damage to cells that may lead to cancer, slow the growth rate of precancerous cells and enhance the bodys natural ability to kill precancerous and cancerous cells.

Although some studies are inconclusive and more research needs to be done to determine teas effects on cancer, in the last ten years, green tea's cancer-preventive effects have been widely supported by epidemiological, cell culture, animal and clinical studies.

Tea is one of the single best cancer fighters you can put in your body.
Mitchell Gaynor, MD, director of medical oncology at the world-renowned Strong Cancer Prevention Center in New York City and co-author of Dr. Gaynor's Cancer Prevention Program, says that: "Tea is one of the single best cancer fighters you can put in your body."
Prevention, May 2000

Green tea is now known to be the most effective beverage for cancer prevention.
“Green tea is now known to be the most effective beverage for cancer prevention … green tea is a multi-, non-toxic cancer preventative for humans: It is nature’s remedy.”
Current Cancer Therapy Reviews, 2005

Both green and black tea protect human and animal cells from DNA mutations, prevent healthy cells from turning cancerous and discourage established cancer cells from multiplying.
In a National Cancer Institute study, both green and black tea protected human and animal cells from DNA mutations, prevented healthy cells from turning cancerous, and discouraged established cancer cells from multiplying (Carcinogenesis, Jan 2000). Promising evidence that tea's antioxidants prevent cancer and even stop it once it's already started has led scientists to test tea extracts the same way they do new cancer drugs.

Green tea may reduce the risk of stomach cancer.
Green tea seemed to disrupt the process of stomach cancer in another Chinese case-control study. A 50 percent reduction in risk for stomach cancer was associated with consumption of green tea, regardless of the age at which green tea drinking began, according to a study that appeared in the journal Cancer Causes Control in 1995.
Emax Health.com, July 2005

Green tea may have a protective effect against cancer in all organs.
A landmark Japanese cohort study with 8,552 subjects that was published in the journal Preventive Medicine in 1997 found that green tea had a protective effect against cancer in all organs including the stomach, lung, colorectum and liver. This effect was most pronounced among females drinking 10 cups of green tea per day. (Note: A typical Japanese teacup holds 4 fluid ounces or 120 milliliters of tea; a typical American teacup holds 6 fluid ounces or approximately 180 milliliters of tea.)
Emax Health.com, July 2005

Tea drinkers show a reduced risk of developing digestive and urinary tract cancers.
In one of the largest studies of tea to date, Iowa researchers studied more than 35,000 postmenopausal women. Those who drank at least 2 cups of black tea a day were 32% less likely to develop urinary tract cancer and 60% less likely to develop cancer in the digestive tract than women who did not drink tea.
American Journal of Epidemiology, July 1996

Tea drinkers show a significantly reduced risk of breast cancer.
A case-control study conducted among Asian-American women in Los Angeles County found that green tea drinkers showed a significantly reduced risk of breast cancer that was dose-dependent. Those who drank more than 85.7 milliliters (about 3 fluid ounces or of an American teacup) per day showed 47 percent lower risk of breast cancer than non-green tea drinkers. This study was published in the International Journal of Cancer in 2003.
Emax Health.com, July 2005

A new study finds that drinking tea results in a 37% reduction in breast cancer risk for woman under the age of 50, an age in which breast cancer can be particularly virulent.
Enjoying a cup of tea while reading this article? If so, keep right on drinking. A newly released study has found that drinking tea results in a 37% reduction in breast cancer risk for women under the age of 50, an age in which breast cancer can be particularly virulent. Another recent study has shown that tea drinking reduces risk of endometrial cancer. These results add to the pile of data showing tea is one of the healthiest beverages a person can drink.
Cancer Epidemiology Biomarkers and Prevention, January 2009

Tea drinkers may have a lower risk of ovarian cancer.
A case-control study conducted in China, which employed 254 patients with histologically confirmed epithelial ovarian cancer and 652 control subjects, determined tea consumption based on a validated questionnaire and found that, after accounting for demographic, lifestyle and familial factors, ovarian cancer risk declined with increasing frequency and duration of overall tea consumption.
Cancer Epidemiology, Biomarkers and Prevention, August 2002

Tea drinking may reduce the risk of prostate and stomach cancer.
A case-control study conducted in southeast China showed that prostate cancer risk declined steadily as the amount, frequency and duration of green tea consumption increased. This study was published in the International Journal of Cancer in 2004. A case-control study conducted in Taixing, China and published in the April 2005 issue of the International Journal of Cancer found that regular consumption of green tea was associated with a 41 percent reduction in risk for stomach cancer.
Emax Health.com, July 2005

Tea may decrease lung cancer risk in smokers.
Smokers who did not drink green tea at all may have a 13-fold increased risk of lung cancer, compared with those who drank at least one cup per day, suggests a new study from Taiwan. Although expert advice is clearly to avoid tobacco smoke altogether, the results suggest smokers could benefit from upping their intake of green tea, according to findings presented at the AACR-IASLC Joint Conference on Molecular Origins of Lung Cancer.
Nutraingredients.com, January 2010

Drinking a lot of green tea may significantly lower your odds of developing lung cancer, the leading cause of cancer deaths.
About five 8-oz cups of green tea daily can help prevent lung cancer, even in smokers, according to researchers who presented their findings at the American Academy of Cancer Research conference. In Japan, where green tea consumption is relatively high, the incidence of lung cancer is lower than in the US, even though smoking rates are similar, explains researcher Masami Suganuma, PhD, of the Saitama Cancer Center in Japan. Moreover, in a recent epidemiological study, smokers who drank 40 oz or more of green tea daily developed lung cancerseveral years later than those who drank only a small amount of green tea. Americans, says Dr. Suganuma, should drink more green tea, especially if they smoke. (The best way to lower lung cancer risk, of course, is to quit smoking).
Prevention, October 2004

Tea may reduce the risk of colon cancer.
Based on data from the United States Centers for Disease Control and Prevention’s NHANES I Follow-Up study (NHEFS), researchers found that tea drinkers (1-2 cups per day) had about a 42 percent reduced risk of colon cancer as compared to non-tea drinkers. Men who drank more than 1 1/2 cups of tea per day were found to have a 70 percent lower colon cancer risk.
Lipton Tea and Body Protection

EGCG, a potent antioxidant in tea, may inhibit proliferation of cancer cells.
Researchers in Taiwan discovered a link between EGCG and cancer risk reduction. The researchers found that the Green Tea polyphenol inhibited proliferation of the cancer cells by inducing cell death and blocking cell cycle progression.
Journal of Biomedical Science, 2003

Green and black tea may inhibit the growth of nonmalignant and malignant skin tumors in mice.
Experiments that shows that the administration of green tea, black tea or specific flavonoids in tea inhibited the growth of established nonmalignant and malignant skin tumors in tumor-bearing mice. In addition, oral administration of Black Tea inhibited DNA synthesis and enhanced cell death (apoptosis) in both nonmalignant and malignant tumors in tumor-bearing mice.
Proceedings of the Society for Experimental Biology and Medicine, 1999

Ingredients in white tea may boost immune system function of skin cells and protect them from harmful UV rays.
Scientists at Case Western Reserve University and University Hospitals of Cleveland have proven that ingredients in white tea can boost the immune function of skin cells and protect them from harmful UV rays. This discovery could be important in the fight against skin cancer.
NutraIngredients.com, January 2003

Green and black tea kept healthy cells from turning malignant after exposure to cancer-causing compounds in a test tube study.
In a recent test-tube study, green and black tea kept healthy cells from turning malignant after exposure to cancer-causing compounds. Green tea was slightly more effective than black.
Prevention, May 2000

Teas antioxidants prevent cancer cells from growing large enough to divide, in a test tube study.
In recent test-tube studies, a compound called EGCG, a powerful antioxidant in tea, inhibited an enzyme that cancer cells need in order to grow. The cancer cells that couldn't grow big enough to divide self-destructed. It would take about 4 cups of green tea a day to get the blood levels of EGCG that inhibited cancer in the study.
USA Today, February 2000

Indicators of cell damage fell 25% in smokers who drank green tea.
Drinking green tea is encouraged for smokers, since an indicator of cell damage fell 25% in smokers who drank green tea.
US News and World Reports, October 2002

Tea lowers risk of prostate cancer in mice.
Another study, in mice, showed that animals genetically engineered to develop prostate cancer and fed the equivalent of about six cups of tea a day didn't develop tumors. No one knows if drinking tea will have the same effect in humans, but researchers noted that the tea-drinking country of China has the lowest prostate cancer rate in the world. The results of this study were reported at the American Chemical Society meeting on September 8, 2003.
American Chemical Society, September 2003

In addition to antioxidant protection, green tea may inhibit angiogenesis (the growth of new blood vessels that feed cancerous tumors) and work on a genetic level, causing cancerous cells to self-destruct.
While green tea's antioxidant prowess is impressive, recent studies show it is far from the only way in which this multi-talented beverage protects us against cancer. One of these mechanisms is green tea's ability to inhibit angiogenesis, the development of new blood vessels. Cancer cells, which are constantly attempting to divide and spread, have an endless appetite that can only be temporarily quieted by increasing the number of blood vessels that supply them with nutrients. By inhibiting angiogenesis, green tea helps starve cancer. Studies also show that green tea works at the genetic level, shutting off genes in cancerous cells that are involved in cell growth, while turning on those that instruct the cancer cells to self-destruct. EGCG has even been found to work as a pro-oxidant or free radical, but just inside cancer cells, where it causes so much damage that the cancer cells' self-destruct mechanisms are triggered.
The George Mateljan Foundation for the World's Healthiest Foods

Green tea may enhance survival in woman with ovarian cancer.
Green tea consumption has been shown to enhance survival in women with ovarian cancer. In a study published in the November 2004 issue of the International Journal of Cancer, women with ovarian cancer who drank at least 1 cup of green tea daily had a 56% lowered risk of death during the 3 years of the study compared to non-tea drinkers. A laboratory study of human ovarian cancer cells published in the September 2004 issue of Gynecologic Oncology explains why: EGCG not only suppresses the growth of ovarian cancer cells, but also induces apoptosis (cell suicide) in these cells by affecting a number of genes and proteins.
The George Mateljan Foundation for the World's Healthiest Foods

Antioxidants in green tea may help prevent the spread of prostate cancer.
The polyphenols in green tea help prevent the spread of prostate cancer by mobilizing several molecular pathways that shut down the proliferation and spread of tumor cells, while also inhibiting the growth of blood vessels that supply the cancer with nourishment, according to research published in the December 2004 issue of Cancer Research.
Cancer Research, December 2004

Black teas antioxidants may kill cancer cells, allowing normal cells to flourish.
Numerous studies have suggested that regular consumption of black tea is protective against a host of human cancers. Now scientists think they know why. Black tea's 'secret weapon' may be a compound called theaflavin-3'-monogallate (TF-2), one of a family of potent anti-cancer compounds called polyphenols. TF-2 ``shows very interesting properties'' against colon cancer cells, according to researcher Dr. Kuang Yu Chen of Rutgers University in New Brunswick, New Jersey. Speaking at the annual meeting of the American Chemical Society, Chen explained that while exposure to TF-2 leaves normal cells unharmed, cancer cells ''commit suicide'' in droves. In laboratory experiments, Chen's team added tea-derived TF-2 to both healthy cells and colorectal cancer cells. Normal cells flourished, the researchers report, while malignant cells underwent a process called apoptosis--programmed cell death. Investigating further, the Rutgers team discovered that TF-2 appears to suppress the activity of the Cox 2 gene. This gene has been the focus of intense scientific research because, when 'switched on,' Cox 2 helps triggers the inflammation process, an integral part of the sequence of events that can cause normal cells to turn into cancer cells. ``The relation between Cox 2 and colon cancer has been very well established,'' Chen said. Chen stressed that his findings regarding TF-2 remain preliminary, requiring further study in animal and human models.
Nutra Ingredients, August 2001

One cup of black or green tea has more antioxidant power than a serving of any fruit or vegetable.
Each time you sip hot tea, you get a huge infusion of powerful compounds believed to fight off heart attacks and cancer. How huge? Amazingly, a cup of hot tea actually contains more of these compounds, called antioxidants, than a serving of any fruit or vegetable!


The world took notice of teas weight loss effects in 2004 when renowned talk show host Oprah Winfrey, alongside Dr. Nigel Perricone, reported the ability to lose 10 pounds in 6 weeks, just by switching from coffee to green tea.

According to researchers, regular tea-drinking (at least 1 cup a day) may increase metabolism, promote fat-burning, regulate blood sugar levels, reduce fat deposits in the abdomen, decrease appetite and lower cholesterol. Tea contains no fat, carbs or sodium and approximately 2 calories per cup.

While some people will tell you that tea is the be-all-end-all for weight loss success, the keyword here is balance. Healthy weight loss and maintenance is a culmination of many factors. It isnt possible to eat 5000 calories a day, drink a cup of tea and make it all go awaythis just isnt going to happen. Maintaining a healthy diet and keeping physically active are critical to weight loss success. However, regular tea consumption may be a great addition to your weight loss routine, along with providing a variety of other potential health benefits.

All true teas (green, white, oolong and black) have shown positive results for healthy weight loss.

Tea appears to promote weight loss, increase metabolism, act as a mild appetite suppressant and prevent the accumulation of abdominal fat.
Tea’s unique combination of caffeine and potent antioxidants appears to promote weight loss, increase metabolism, act as a mild appetite suppressant and prevent the accumulation of abdominal fat more than either of these substance could on their own. The International Journal of Obesity reports, “such a synergistic interaction between catechin-polyphenols (antioxidants) and caffeine to augment and prolong sympathetic stimulation of thermogenesis (an increase in metabolism) could be of value in assisting the management of obesity.”
The International Journal of Obesity, May 2005

Tea drinkers have 20% lower body fat measurements than non-tea drinkers.
Taiwanese researchers studying 1,000 people found that those who averaged just 2 cups of tea-black, green, or oolong--once a week for 10 years had 20 percent lower body fat and 2 percent lower waist-to-hip ratios compared with those who didn't drink tea.
Prevention, January 2006

Green tea may reduce blood pressure, cholesterol, body fat percentage and body weight.
A recent study looked at the effects of short-term green tea consumption on a group of students. Participants were asked not to alter their diet and to drink 4 cups of green tea per day for 14 days. Results showed that consumption of green tea reduces systolic and diastolic blood pressure, fasting total cholesterol, body fat percentage and body weight. These results suggest a role for green tea in decreasing potential cardiovascular risk factors. This study also suggests that reductions may be more pronounced in the overweight population and noted that green tea consumption is cost effective, accepted by patients and has no reported side effects.
Endocrine Abstracts, 2009

Antioxidants in green tea increase metabolism and promote calorie burning.
A report in the February 2000 issue of the International Journal of Obesity pointed out that green tea extract stimulates brown adipose tissue thermogenesis to much greater extent than can be attributed to its caffeine content alone. The catechins in green tea inhibit the enzyme catechol-O-methyltransferase (COMT), which is responsible for breaking down the neurotransmitter norepinephrine. By increasing the lifespan of norepinephrine, the catechins in green tea enhance metabolism and calorie burning (a process known as thermogenesis) without any increase in heart rate or blood pressure.

Green tea extract may also aid in the utilization of fatty acids and their conversion into energy. Studies undertaken at the University of Geneva and reported in 1999 showed, relative to placebo, treatment with the green tea extract resulted in a significant increase in 24-hour energy expenditure.
Alive Magazine, October 2005

Green tea may help inhibit fat absorption and regulate glucose.
Green tea may help inhibit fat absorption and regulate glucose. Experts tell us that the catechins in green tea help to inhibit the movement of glucose into fat cells. Green tea may also act as al glucose regulator. It helps to slow the rise in blood sugar after a meal. This prevents high insulin spikes (lots of insulin promotes fat storage) and the subsequent fat storage.
Femalecare.net, March 2006

Tea may help reduce appetite.
Scientists at the University of Chicago found that tea caused rats to lose up to 21 percent of their body weight and consume 60 percent less food. Rats injected with EGCG from green tea showed significant changes in blood levels of leptin, an appetite-suppressing hormone. EGCG is a type of catechin, or polyphenol found in green tea. Leptin stops you from eating too much, as well as accelerates the oxidation of fatty acids in the body's cells. Even though this study involved rats, the results are promising.
Endocrinology, March 2000

Tea may prevent the body from absorbing fat.
Green tea prevents the body from absorbing fat. A study from The Journal of Nutritional Biochemistry reports that the available information strongly suggests that tea may be used as a safe and effective lipid-lowering therapeutic agent.
The Journal of Nutritional Biochemistry, March 2007

White tea extract may break down fat cells and prevent new ones from forming.
White tea, made from the youngest and most tender buds of the plant, is capable of breaking down fat cells and preventing new ones from forming, according to latest research. Scientists from Germany tested extracts of white tea on human fat cells and found that they reduced the amount of genes associated with the growth of new fat cells and prompted existing cells to break down the fat they contain. In the US, a third of the population is categorized as obese.
Nutrition and Metabolism, May 2009

Tea may inhibit the formation of new fat cells.
Possible anti-obesity effects of white tea have been demonstrated in a series of experiments on human fat cells (adipocytes). Researchers have now shown that an extract of the herbal brew effectively inhibits the generation of new adipocytes and stimulates fat mobilization from mature fat cells.
Science Daily, April 2009

Green tea has thermogenic properties and promotes fat oxidation.
A study published in the American Journal of Clinical Nutrition found that “Green tea has thermogenic properties and promotes fat oxidation beyond that explained by its caffeine content per se. The green tea extract may play a role in the control of body composition via sympathetic activation of thermogenesis, fat oxidation, or both.”
American Journal of Clinical Nutrition, December 1999

Green tea may increase fat oxidation during moderate exercise.
A study performed at Birmingham University (UK) shows that average fat oxidation rates were 17% higher after ingestion of green tea extract than after ingestion of a placebo. The contribution of fat oxidation to total energy expenditure was also significantly higher, by a similar percentage. This implies that ingestion of green tea can not only increase fat oxidation during moderately intensive exercise, but also improve insulin sensitivity and glucose tolerance.
Journal of Clinical Nutrition, March 2008


Spawning from environmental pollution, toxins, pesticides, sunlight, food and natural metabolic activity in the body, free radicals are vicious, unstable molecules missing an electron in their outer shell. Free radicals destroy living tissue by stealing electrons from healthy cells, damaging them in the process. If not for our bodys defenses, free radicals would rapidly accelerate the aging process and severely damage the ability of the immune system to battle infection.

Many experts believe that the best way to provide the body with the most complete protection against free radicals is to consume a large variety of antioxidants. As one of the richest sources of dietary antioxidants, tea is often recommended to protect and heal the body, as well as to keep our cells young and healthy.

Oolong tea reduces signs of aging (such as hair loss, age spots and the condition of skin around the eyes) in an animal study.
Scientists from America, Taiwan and Tokushima University of Japan presented details of their study at the 17th International Congress of Nutrition in Vienna, Austria. In the experiment, senescence-accelerated mice (mice that age twice as rapidly as ordinary mice) that were fed either water, green tea or oolong tea. Checking for hair loss, age spots, the condition of skin around the eyes and other indicators of ageing, the scientists found that mice which were fed tea displayed significantly fewer signs of aging than mice that were fed water. Oolong showed significantly better results than green tea.
The Straits Times, September 2001

White tea prevents the breakdown of elastin and collagen in the skin, reducing wrinkles and signs of aging.
“We’ve carried out tests to identify plant extracts that protected the structural proteins of the skin, specifically elastin and collagen,” he explained. “Elastin supports the body’s natural elasticity which helps lungs, arteries, ligaments and skin to function. It also helps body tissue to repair when you suffer wounds and stops skin from sagging.” Collagen is a protein found in connective tissues in the body and is important for skin, strength and elasticity, he added.

Results showed white tea prevented the activities of the enzymes which breakdown elastin and collagen which can lead to wrinkles that accompany ageing. These enzymes, along with oxidants, are associated with inflammatory diseases such as rheumatoid arthritis. Professor Naughton said: “These enzymes and oxidants are key components of normal body processes. However, in inflammatory conditions, suppressing the activities of these excess components has been the subject of decades of research. We were surprised to find such high activity for the white tea extracts in all five tests that were conducted.”

The researchers were blown away by exactly how well the white tea had performed. “We were testing very small amounts far less than you would find in a drink,” Professor Naughton, one of the country’s leading specialists on inflammation, said. “The early indicators are that white tea reduces the risk of inflammation which is characteristic of rheumatoid arthritis and some cancers as well as wrinkles.”
Science Daily, August 2009

The cells of regular tea drinkers may have a younger biological age than cells from non-drinkers, according to new research from China.
Researchers from the Chinese University of Hong Kong looked at the length of telomeres, DNA sequences at the end of chromosomes that shorten as cells replicate and age. "The antioxidative properties of tea and its constituent nutrients may protect telomeres from oxidative damage in the normal ageing process," wrote the authors in the British Journal of Nutrition. The Hong Kong-based researchers, led by Ruth Chan, noted that the telomeres of people who drank an average of three cups of tea per day were significantly longer than people who drank an average of a quarter of a cup a day. This average difference in the telomere length corresponds to “approximately a difference of 5 years of life”, wrote the researchers, led by Ruth Chan.
Nutraingredients.com, August 2009

Substances in green tea may be linked to skin-cell rejuvenation.
Substances in green tea may be linked to skin-cell rejuvenation. "When exposed to EGCG, the old cells found in the upper layers of the epidermis appear to start dividing again," Dr. Hsu said. "They make DNA and produce more energy. They are reactivated. There are lots of unknowns-this is the first step into the door-but if we can energize dying skin cells, we can probably improve the skin condition." In addition, the researchers found that EGCG accelerates the differentiation process among new cells.

Combining these effects of EGCG on skin cells in different layers of the epidermis, Dr. Hsu noted potential benefits for skin conditions as diverse as aphthous ulcers, psoriasis, rosascea, wrinkles and wounds. This potential benefit is particularly exciting for conditions such as diabetes, which stubbornly inhibits the wound-healing process, Dr. Hsu said.
Science Daily, April 2003

Antioxidants, such as those found in tea, protect against free radicals that would otherwise destroy living tissue, rapidly accelerate the aging process, and severely damage the ability of the immune systems ability to fight infection.
Without the right protection, the Tin Man in the Wizard of Oz would have rusted away. And without antioxidants protecting us from the relentless attack of free radicals, we would rust on the inside, develop disease, and die young. While practically everyone wants something free, you certainly don't want these. Free radicals are vicious molecules missing an electron in their outer shell. Most are toxic forms of oxygen molecules. These unstable gangsters steal electrons from healthy cells, rendering them "biologically rusted," damaged, or destroyed. Free radicals spawn from environmental pollution, toxins, pesticides, chemicals, sunlight, radiation, food, drink, and metabolic activity in the body. These injurious free radicals destroy living tissue and fluids. They rapidly accelerate the aging process, severely damaging the ability of the immune system to battle unwanted pathogens (e.g. bacteria, viruses, and parasites) that enjoy invading your body. According to noted biochemist Richard Passwater, Ph.D., free radicals are "biological terrorists" of the human terrain.

Antioxidants are bio-police working 24/7. As free radical molecules cause oxidation, biological rusting continues inside the body. Antioxidants labor tirelessly to slow down and terminate this oxidation process. These kamikaze life-saver molecules continually seek and destroy free radicals, sacrificing themselves and self-destructing, to save other healthy cells from certain death. Catechins, which are abundant in green tea, are an example of antioxidants that readily allow themselves to be oxidized in place of more essential molecules in the body.
Better Nutrition, February 2000


People intuitively drink a cup of tea to help them feel better. Whether you feel sick, lethargic, depressed, overworked or simply suffering from a lack of sun in the winter time, a cup of tea provides welcomed relief.

There is a scientific basis to this craving! Tea drinking has been scientifically linked to elevated mood and lower stress levels. Theanine, an amino acid found in high quality tea, is a natural anti-depressant and neural-stimulator. Its consumption leads to the production of increased alpha brain waves, which triggers endorphins and dopamine to create a relaxed, happy feeling. Coupled with caffeine, the theanine-induced alpha brainwaves lead to an uplifted mental mood, often described as a state of calm alertness. An ancient, Chinese Tang Dynasty poet refers to this effect as Tea Drunk.

Modern day researchers are fascinated by the mood enhancing, stress relieving properties of tea.

White tea may reduce stress and increase the levels of serotonin, dopamine and GABA in the brain, which can cause a person to feel happier.
A compound in white tea actually increases the levels of serotonin, dopamine and GABA in the brain, which can cause a person to feel happier. Many of the tannins and antioxidants found in green tea have been shown to reduce stress and combat depression, and green tea can also help reduce anxiety, which often accompanies many forms of depression.

Japanese scientists have found that green tea may reduce the risk of developing depression among elderly people.
Tohoku University researchers discovered that 44% of elderly men and women studied were less likely to have depression symptoms if they drank four or more cups of green tea daily. The researchers established the link even after considering such factors as social and economic status, gender, diet, history of medical problems, and the use of antidepressants.
American Journal of Clinical Nutrition, December 2009

Black tea may lower levels of the stress hormone, cortisol.
Daily cups of tea can help you recover more quickly from the stresses of everyday life, according to a new study by UCL (University College London) researchers. New scientific evidence shows that black tea has an effect on stress hormone levels in the body. The study, published in the journal Psychopharmacology, found that people who drank tea were able to de-stress more quickly than those who drank a fake tea substitute. Furthermore, the study participants - who drank a black tea concoction four times a day for six weeks - were found to have lower levels of the stress hormone cortisol in their blood after a stressful event, compared with a control group who drank the fake or placebo tea for the same period of time.
Medical News Today, October 2006

Theanine, an amino acid found in high quality tea, creates a state of deep relaxation and mental alertness similar to what is achieved through meditation.
Theanine, an amino acid commonly found in green tea, generates a tranquilizing effect on the brain by stimulating the production of alpha-brain waves associated with relaxation. It also alters levels of neurotransmitters such as serotonin and dopamine that can affect mood swings. In her article about theanine, Carolyn Perrini says, “the calming effect of green tea may seem contradictory to the stimulatory property of tea's caffeine content but it can be explained by the action of L-theanine. This amino acid actually acts antagonistically against the stimulatory effects of caffeine on the nervous system. Research on human volunteers has demonstrated that L-theanine creates a sense of relaxation in approximately 30-40 minutes after ingestion via at least two different mechanisms. First, this amino acid directly stimulates the production of alpha brain waves, creating a state of deep relaxation and mental alertness similar to what is achieved through meditation. Second, L-theanine is involved in the formation of the inhibitory neurotransmitter, gamma amino butyric acid (GABA). GABA influences the levels of two other neurotransmitters, dopamine and serotonin, producing the key relaxation effect.”
L-Theanine: How a Unique Anxiety Reducer and Mood Enhancer Increases Alpha Waves and Alertness

Chamomile tea has a mild anti-anxiety effect.
Chamomile is also known for its relaxing and calming effects and is widely used as a nighttime tea to help people fall asleep. The results of a recent study demonstrate that chamomile has a mild anti-anxiety effect in patients with mild to moderate generalized anxiety disorder.
Journal of Clinical Psychopharmacology, August 2009

Theanine reduced markers of stress in a study where subjects were given complicated math problems.
Like yoga and meditation, L-theanine supplements boost the brain’s levels of alpha waves, leading to greater mental focus and a feeling of relaxation. In a study of college students given difficult math problems, L-theanine supplements reduced markers of stress. Those same markers were higher when the students were not given L-theanine.
Better Nutrition

Green tea consumption may be inversely associated with psychological distress.
Green tea consumption was inversely associated with psychological distress even after adjustment for possible confounding factors.
American Journal of Clinical Nutrition, September 2009


Recearch suggest that regular tea consumption may help support the bodys immune system, which protects the body from infection and disease. Studies show that antioxidants help immune response by acting as anti-allergic, anti-inflammatory, anti-viral and anti-bacterial agents. The antioxidant found in tea have been shown to improve resistance to infection and modulate the function of blood cells that are involved in the immune response in both human and animal studies.

While research on the effects of tea on the bodys immune system is just emerging, experts are encouraged by the promising findings.

5 cups a day may keep doctors away.
A new study finds that tea boosts the body's defenses against infection and contains a substance that might be turned into a drug to protect against disease, researchers say. Coffee does not have the same effect, they say. A component in tea was found in laboratory experiments to prime the immune system to attack invading bacteria, viruses and fungi, according to a study in the Proceedings of the National Academy of Sciences released Monday. A second experiment, using human volunteers, showed that immune system blood cells from tea drinkers responded five times faster to germs than did the blood cells of coffee drinkers. “We worked out the molecular aspects of this tea component in the test tube and then tested it on a small number of people to see if it actually worked in human beings,” said Dr. Jack F. Bukowski, a researcher at Brigham and Women's Hospital in Boston and Harvard Medical School. The results, he said, gave clear proof that five cups of tea a day sharpened the body's disease defenses. Penny Kris-Etherton, a nutrition specialist at Penn State University, a nutrition expert, said Bukowski's study adds to a growing body of evidence that tea is an effective disease fighter. “This is potentially a very significant finding,” she said. “We're seeing multiple benefits from tea.” But she said the work needs to be confirmed in a much larger study, involving more people.
CBS News, April 2003

Tea appears to boost the immune system and fight infections associated with colds and may relieve menstrual cramps in women.
For centuries, people who’ve felt sick or stressed have tried drinking chamomile tea as a medicinal cure-all. Now, researchers in England have found new evidence that the popular herbal tea may actually help relieve a wide range of health ailments, including colds and menstrual cramps. “This is one of a growing number of studies that provide evidence that commonly used natural products really do contain chemicals that may be of medicinal value,” says study leader Elaine Holmes, Ph.D., a chemist with Imperial College London. The researchers found that drinking the tea was associated with a significant increase in urinary levels of hippurate, a breakdown product of certain plant-based compounds known as phenolics, some of which have been associated with increased antibacterial activity. This could help explain why the tea appears to boost the immune system and fight infections associated with colds, according to the researchers. Drinking the tea also was associated with an increase in urinary levels of glycine, an amino acid that has been shown to relieve muscle spasms. This may explain why the tea appears to be helpful in relieving menstrual cramps in women, probably by relaxing the uterus, say the researchers. Glycine also is known to act as a nerve relaxant, which may also explain why the tea seems to act as a mild sedative, the scientists note.
The Medical News, January 2005

Tea may stop the influenza virus from replicating.
Green tea is a rich source of a type of antioxidant called a catechin, and preliminary research has found that a specific catechin -- epigallocatechin gallate (EGCG) -- may give the beverage antigen-fighting abilities. When researchers at the University of Sherbrooke in Canada added green tea to lab samples of the adenovirus (one of many viruses that causes colds), they discovered that EGCG inhibited the virus' ability to replicate. Similarly, researchers in South Korea found that EGCG can also stop the influenza virus from replicating. While these studies were conducted in petri dishes instead of human subjects, some researchers believe you can reasonably bank on green tea's benefits -- particularly when it's consumed in place of colas or other sugary beverages with little nutritional benefit. "Green tea catechins can improve lymphocyte responses and seem to have anti-inflammatory effects," Stephensen says.
CNN, November 2007

Theanine may help strengthen the bodys immune system response when fighting off infection. Tea drinkers may have added protection against getting sick.
Researchers at Brigham and Women's Hospital (BWH) have found that drinking certain types of tea containing high concentrations of an amino acid called L-theanine may help strengthen the body's immune system response when fighting off infection. The findings were first discovered in laboratory cell cultures and then verified in a small human investigation. "The health benefits of tea have been touted for centuries but no human research has demonstrated an association between tea drinking and immunology," said lead author Jack Bukowski, MD, PhD of BWH. "Now we have a new explanation for the medicinal effect of tea. Our data suggest that the amino acid L-theanine may specifically boost the capacity of gamma delta T cells - the body's first line of defense against infection." A core component of the immune system - gamma delta T cells - have been shown to prevent and minimize the severity of disease. It has also been shown that once introduced to a natural form of L-theanine, the disease-fighting capabilities of gamma delta T cells are enhanced. "Our research suggests that when tea drinkers become exposed germs, some, but not all, may be protected from getting sick," explained Bukowski, also of Harvard Medical School. "And, importantly, those who do become ill, may develop a milder infection or disease compared to non tea drinkers, although further research will be needed to confirm these predicted outcomes."
Proceedings of the National Academy of Sciences, September 2002

Green may inhibit the growth of bacteria.
In a study, conducted at Pace University, green tea extracts were mixed with several different kinds of bacteria, including those that cause strep throat and tooth decay. The researchers found that green tea was effective at fighting bacteria by inhibiting their growth. "Our research shows tea extracts can destroy the organism that causes disease," says lead researcher Milton Schiffenbauer, PhD, a microbiologist and biology professor at Pace University in New York City.
Web MD, May 2003


Tea cleanses the body and modifies the metabolism to detoxify harmful chemicals.
John Weisburger, PhD, senior researcher at the Institute for Cencer Prevention in Valhalla, NY tells WebMD: "I've published more than 500 papers, including a hell of a lot on tea," says Weisburger, who drinks 10 cups daily. "I was the first American researcher to show that tea modifies the metabolism to detoxify harmful chemicals."
Web MD

Natural plant chemicals in green tea may increase detoxification enzymes in humans.
GST enzymes are believed to be crucial to the body's defense against cancer-causing chemicals and other toxins, according to the study's lead investigator, H.-H. Sherry Chow, Ph.D., a research associate professor at the University of Arizona. They modify the cancer-causing molecules that would otherwise damage cellular DNA, thus rendering them inert.

"They actually convert known carcinogens to non-toxic chemicals, and studies have shown a correlation between deficient expression of these enzymes and increased risk of developing some cancers," Chow said.

"Expression of this enzyme varies dramatically in people due to genetic variation and environmental factors," Chow added. "Green tea catechins somehow increase gene expression of these enzymes, which can be an advantage to people with low levels to start with."

"This is the first clinical study to show proof that chemicals in green tea can increase detoxification enzymes in humans," Chow said. "There may be other mechanism in play by which green tea may protect against cancer development, but this is a good place to start."
Science Daily, August 2007

Tea increases fluid intake, which dilutes and flushes out toxins in the body.
Tea also helps detoxify the body simply by increasing water intake. Water is the most basic, natural way to flush toxins from the body … but many of us don’t come close to drinking the recommended 8-10 glasses of water per day. Adding a few cups of tea to our daily routine is an easy way to increase water intake.

Every day, you lose water due to breathing, sweating and urination. Your body loses extra water in hot weather, during physical activity or when you are sick. Most people are chronically dehydrated without realizing it. If you drink only when you feel thirsty, it is too late; you are already dehydrated. It is only when you start to hydrate your body that you will begin to realize how bad you felt before! Dehydration can cause mistaken hunger, dry skin, headaches, muscle spasms, and more. Drinking plenty of water is directly related to overall health, maintains healthy, glowing skin and regulates digestion, prevents constipation and helps your body flush out toxins. Water encourages cells to release stored toxins for elimination via the liver and kidneys.

Tea hydrates the body as well as water does, and may also protect against hear disease and some cancers.
Drinking three or more cups of tea a day is as good for you as drinking plenty of water and may even have extra health benefits, say researchers. The work in the European Journal of Clinical Nutrition dispels the common belief that tea dehydrates. Tea not only rehydrates as well as water does, but it can also protect against heart disease and some cancers, UK nutritionists found.
BBC News, August 2006


Tea is widely touted to have beneficial effects on health by protecting cells against damage from free radicals. Scientists believe tea may also protect brain cells in the same way. Although research in this area is relatively new, the results have been encouraging.

Regular consumption of either black or green tea may reduce the risk of age-related degenerative brain disorders such as Alzheimer's.
Tea may be more than a trendy coffee alternative, according to researchers at the Douglas Hospital Research Centre (DHRC). Their findings, published in a recent issue of the European Journal of Neuroscience, suggest that regular consumption of either black or green tea may reduce the risk of age-related degenerative brain disorders such as Alzheimer disease.
Physorg.com, March 2006

EGCG (a potent antioxidant in tea) may prevent serious brain disorders such as Alzheimer's, Huntington's and Parkinson's diseases.
The December issue of Nature Chemical Biology contains a study that reveals the powerful effect of the green tea component EGCG in preventing and treating serious brain disorders like Alzheimer's, Huntington's, and Parkinson's diseases. When combined with another isolated component, the elements therapeutically eliminate the protein amyloids which are thought to cause these brain diseases.
Nature Chemical Biology, November 2009

Drinking regular cups of tea could help improve your memory.
A team from Newcastle University found green and black tea inhibited the activity of key enzymes in the brain associated with memory. The researchers hope their findings, published in Phytotherapy Research, may lead to the development of a new treatment for Alzheimer's Disease. They say tea appears to have the same effect as drugs specifically designed to combat the condition. Alzheimer's disease is associated with a reduced level of a chemical called acetylcholine in the brain. In lab tests, the Newcastle team found that both green and black tea inhibited the activity of the enzyme acetylcholinesterase (AChE), which breaks down this key chemical. There is no cure for Alzheimer's but it is possible to slow the development of the disease. The Newcastle University researchers are now seeking funding to carry out further tests on green tea, which they hope will include clinical trials.
BBC News, October 2004

Green tea extract protects brain cells from dying and rescues already damaged neurons in the brain in mice. The significantly lower incidence of age-related neurological disorders among Asian tea-drinking communities suggests the effect may be similar in humans.
Researchers at the Technion Institute of Science in Haifa have shown that feeding green tea extract to mice with Parkinson's and Alzheimer's disease protects brain cells from dying, and helps 'rescue' already damaged neurons in the brain. Numerous studies around the world have suggested that drinking tea may help support the brain as people get older. Tea consumption is inversely correlated with the incidence of dementia, Alzheimer's disease and Parkinson's disease, which may help to explain why there are significantly lower incidence rates of age-related neurological disorders among Asians. According to Dr. Silvia Mandel of the Technion's Eve Topf Center for Neurodegenerative Diseases, the study she led was one of the first to show how the main antioxidant polyphenol of green tea extract, EGCG, actually works when it gets access into the brain. Mandel presented her findings last month in Washington DC to a rapt audience of colleagues at the Fourth International Scientific Symposium on Tea and Human Health.
Israel 21C, October, 2007

Tea may help people pay attention during complex tasks.
Now neuroscientists are weighing in with evidence that components in the leaves of the Camellia sinensis plant may work wonders in the brain as well. According to Foxe's research, the amino acid theanine, which is found in green, black, and oolong teas, causes a decrease in the brain's "alpha rhythms" when people perform complex attention tasks, causing them to pay closer attention. His ongoing research, funded by the food and beverage conglomerate Unilever, suggests that theanine and caffeine together improve performance more than either substance alone. The findings, described in September at a conference on tea and human health, argue for further studies specific to add, Foxe thinks.

Other brain studies are still in the very early stages but offer hope that tea might battle degenerative diseases like Parkinson's and Alzheimer's, too. Silvia Mandel, vice director of the Eve Topf and the National Parkinson Foundation Centers in Israel, has found that—in mice, at least—tea's main antioxidant shows an ability to curb brain cell death and encourage neurons to repair themselves.
US News and World Report, September 2007

Tea promotes focus and alertness.
Tea as a treatment for attention deficit disorder? If the beverage's other health creds aren't impressive enough—a host of studies have suggested it shields against heart attacks, stroke, diabetes, and possibly some cancers—now comes the news that it may also focus jumpy minds. "We have reports going back thousands of years that drinking tea makes people feel relaxed," says John Foxe, a professor of neuroscience and an expert on the mechanisms of attention at the City University of New York. "But it also seems to make them more alert."
US News and World Report, September 2007

A higher consumption of green tea is associated with a lower prevalence of cognitive impairment in humans.
A study in the February 2006 edition of the American Journal of Clinical Nutrition concluded "A higher consumption of green tea is associated with a lower prevalence of cognitive impairment in humans."
American Journal of Clinical Nutrition, February 2006


Studies suggest that both green tea and black tea may be simple but effective additions to doctor-approved treatments for people with diabetes. Researchers say more studies are needed, but early results are positive.

Tea may help regulate blood sugar and reduce the risk of diabetes.
Some studies suggest that tea may help regulate your blood sugar and may even reduce the risk of diabetes. Flavonoids may have both insulin-like and insulin-enhancing activities. In Chinese medicine, tea helps to control obesity. A Chinese classical pharmaceutical book called the Bencao Shiyi states, ''Drinking tea for a long time will make one live long to stay in good shape without becoming too fat and too heavy." Tea may help reduce obesity by increasing metabolism, reducing fat absorption, activating enzymes and reducing appetite.
Newsweek, October 2006

Black tea contains properties that may help stabilize glucose levels.
Black tea, a source of antioxidants, also contains properties that may help stabilize glucose levels. The report was printed in the Journal of Food Science.
US World and News Report, September 2009

Polysaccharides in black tea appear to have glucose-inhibiting properties.
Long known for its antioxidants, immune boosting and, most recently, antihypertensive properties, black tea could have another health benefit. Black tea may be used to control diabetes, according to a study in the Journal of Food Science, published by the Institute of Food Technologists. The researchers found that, compared to different types of teas, the polysaccharides in black tea had the most glucose-inhibiting properties. The black tea polysaccharides also showed the highest scavenging effect on free radicals, which are involved in the onset of diseases such as cancer and rheumatoid arthritis.
Science Daily, August 2009

Compounds in black tea may behave like insulin.
Scientists in Scotland have unexpectedly discovered that black tea may help to combat type 2 diabetes. Working with fellow researchers at the Neurosciences Institute at the University of Dundee ,Rena and his team found that the black tea compounds theaflavins and thearubigins behaved like insulin. Their discovery is published in the journal Aging Cell. However, the researcher warns: “People shouldn’t be rushing to drink masses of black tea thinking it will cure them of diabetes. We are still some way from this leading to new treatments or dietary advice. Our research into tea compounds is at a preclinical, experimental stage and people with diabetes should continue to take their medicines as directed by their doctor. However, there is definitely something interesting in the way these naturally occurring components of black tea may have a beneficial effect, both in terms of diabetes and our wider health.”
Medical News Today, March 2008

Drinking tea can improve insulin activity up to 15 times.
Tea also has an effect on diabetes. Drinking tea can improve insulin activity up to 15 times, and it can be black, green or oolong. Herbal teas don't have any effect. The active compounds don't last long in the body, so you would have to drink a cup or more of tea every few hours to maintain the benefit. The catch is that you should drink it without milk (even soy milk), because milk seems to interact with the necessary chemicals and render them unavailable to your body.


Several studies suggest that compounds found in tea may help reduce inflammation and joint damage associated with arthritis.

Tea prevents rheumatoid arthritis and effectively reduces its severity in mice. Rheumatoid arthritis exists at a lower rate in countries with a high tea-drinking population.
Green tea may have health benefits, which include preventing arthritis. Study results reported in the Proceedings of the National Academy of Sciences indicate that antioxidants found in green tea, known as polyphenols, may effectively reduce the incidence and severity of rheumatoid arthritis. The lead author of the green tea study was Dr. Tariq Haqqi of Case Western Reserve University in Cleveland, Ohio. Haqqi and his team of researchers used mice to study the effect of polyphenols in rheumatoid arthritis, a disease characterized by inflammation, pain, swelling, and joint destruction. The study results concluded that mice which were fed the green tea polyphenols were significantly less susceptible to developing collagen-induced arthritis than the mice not fed green tea polyphenols. For the mice fed green tea which did however develop arthritis, it occurred as late onset and mild. Only 8 out of 18 mice receiving green tea polyphenols developed arthritis, while 17 out of 18 mice not receiving green tea polyphenols developed arthritis. In many countries such as India, China, and Japan, green tea is regarded as healthful with the potential to prevent certain illnesses. Seemingly, rheumatoid arthritis in these countries exists at a much lower rate than elsewhere around the world and some people believe strongly in the effect of green tea.
About.com, May 2006

Green tea may be chondroprotective and benefit arthritis patients by reducing inflammation and slowing cartilage breakdown.
Green tea catechins are chondroprotective and the consumption of green tea may inhibit arthritis and benefit arthritis patients by reducing inflammation and slowing cartilage breakdown. Further studies will be required to determine whether these compounds access the joint space in sufficient concentration and in a form capable of providing efficacy in vivo.
The Journal of Nutrition, March 2002

There may be a link between green tea and the severity of rheumatoid arthritis.
Recently, a study was done by researchers at the University of Maryland and Rutgers University which shows a link between green tea and the severity of Rheumatoid Arthritis. The experiment was done on rats which drank water infused with green tea (the control in the experiment was rats with normal water). After approximately three weeks the rats were injected with a protein that induces arthritis (Bhsp65). They found that in the rats who had consumed the green tea, the severity of the arthritis was significantly reduced. Green tea has many antioxidants which have been known to reduce inflammation. Therefore, they recommend that green tea be further explored as a dietary therapy for use together with conventional treatment for managing RA.
Insiders Health.com, November 2009

Green tea may suppress inflammation in connective tissue.
The study, presented April 29 at the Experimental Biology 2007 in Washington, D.C., looks at a potent anti-inflammatory compound derived from green tea. Researchers found that the compound – called epigallocatechin-3-gallate (EGCG) – inhibited the production of several molecules in the immune system that contribute to inflammation and joint damage in people with rheumatoid arthritis. The compound from green tea also was found to suppress the inflammatory products in the connective tissue of people with rheumatoid arthritis. “Our research is a very promising step in the search for therapies for the joint destruction experienced by people who have rheumatoid arthritis,” says Salah-uddin Ahmed, Ph.D., lead researcher on the study.
Science Daily, April 2007


Tea drinking may reduce the risk of osteoporosis.
A study published recently in the American Journal of Clinical Nutrition found that older women who drank tea had higher BMD (bone mineral density) measurements than those who did not drink tea. The researchers concluded that the flavonoids in tea might influence bone mass and that tea drinking may reduce the risk of osteoporosis.
American Journal of Clinical Nutrition, October 2007

Tea flavanoids may be bone builders.
Another recent study found that habitual tea-drinking was seen to have a significant beneficial effect on the BMD (bone mineral density) of adults (30 years and older), especially in those who had been habitual tea-drinkers for six or more years The article states: Habitual tea consumption, especially for more than 10 years, has significant beneficial effects on BMD of the total body, lumbar spine, and hip regions in adults.Compared with nonhabitual tea drinkers, tea regulars had higher bone mineral densities, even after exercise and calcium-- which strengthen bones--were taken into account.
Archives of Internal Medicine, May 2002


Tea may block the biochemical process involved in producing an allergic response.
In laboratory tests, Japanese researchers have found that the abundant and active antioxidant compound in green tea, epigallocatechin-3-Ogallate (EGCG), blocks the biochemical process involved in producing an allergic response (Jour. of Agricultural and Food Chemistry, Oct 2002). "If you have allergies, consider drinking it," says Hirofumi Tachibana, PhD, associate professor of chemistry at Kyushu University in Fukuoka, Japan. Dr. Tachibana suspects that green tea may be useful against a wide range of sneeze-starting allergens, including pollen, pet dander, and dust.


From preventing cavities and plaque to reducing the effects of bad breath, tea may offer many benefits to oral health.

Tea may reduce the risk of developing cavities and inhibit the growth of bacteria in the mouth.
Drinking green tea may reduce your risk of cavities (especially if you don't add sugar to your tea) by inhibiting bacterial growth as well as potentially harmful enzymes in your mouth.
Newsweek, October 2006

Tea may help prevent the formation of plaque.
Researchers have found that tea can significantly improve oral health. Drinking a cup or two between meals can prevent cavities and periodontal disease. Researchers found that tea suppressed the growth of cavity causing microbes and interfered with the bacteria’s ability to stick to teeth. A specific element of tea called polyphenols killed or suppressed cavity causing bacteria from either growing or producing acid. Tea also affected the bacterial enzymes and prevented the formation of the sticky-like material that binds plaque to teeth. When drinking tea, plaque bacteria stopped growing and producing acid, which breaks down the teeth and causes cavities. Drinking tea was associated with lower levels of dental cavities in a study of 6,014 secondary school children in England.
Today, November 2003

Tea may stop the growth of bacteria that causes bad breath.
Bad breath, or halitosis, afflicts a large portion of the population. According to researchers at the University of Illinois at Chicago, compounds found in tea can stop the growth of bacteria that causes bad breath. Christine Wu, professor and associate dean for research at the UIC College of Dentistry, states “Besides inhibiting the growth of pathogens in the mouth, black tea and its polyphenols may benefit human oral health by suppressing the malodorous [poor smelling] compounds that these pathogens produce.”
BBC News, May 2003


Increased fluids, and tea in particular, may reduce the risk of developing kidney stones.
Increased intake of fluids is routinely recommended for people who have had kidney stones to reduce the likelihood of recurrence. A recent study that followed 81,093 women for eight years suggests that beverage choice may also affect kidney stones development. The study found that for each eight-ounce cup of tea consumed daily by female participants with no previous history of kidney stones, the risk of developing stones appeared to be lowered by eight percent. An earlier study of 45,289 men reported a similar relationship, suggesting that for each eight-ounce serving of tea consumed daily, a 14 percent decrease in risk of stone development was observed.
Annals of Internal Medicine, April 1998


The healthful substances found in green tea are shown to penetrate the eye.
Scientists have confirmed that the healthful substances found in green tea -- renowned for their powerful antioxidant and disease-fighting properties -- do penetrate into tissues of the eye. Their new report, the first documenting how the lens, retina, and other eye tissues absorb these substances, raises the possibility that green tea may protect against glaucoma and other common eye diseases. The study appears in the Journal of Agricultural and Food Chemistry.
Science Daily, February 2010


Because green, black, white and oolong tea all come from the same plant, the health benefits between different types of tea are similar overall. We encourage customers to select teas based on personal taste. After all, the tea that is healthiest for you is the one you will drink the most!

Whether green or black, tea has about 8-10 times the antioxidants found in fruits and vegetables.
Weisburger tells WebMD: "I was the first American researcher to show that tea modifies the metabolism to detoxify harmful chemicals…. Whether it's green or black, tea has about eight to 10 times the polyphenols found in fruits and vegetables." "In my lab, we found that green and black tea had identical amounts of polyphenols," he tells WebMD. "We found that both types of tea blocked DNA damage associated with tobacco and other toxic chemicals. In animal studies, tea-drinking rats have less cancer." Look at the world's big tea drinkers, like Japan and China. "They have much less heart disease and don't have certain cancers that we in the Western world suffer," says Weisburger.
WebMD, September 2008

Both green and black teas have high antioxidant levels.
Both green and black teas had high antioxidant levels. Nevertheless, is one kind healthier? Some studies indicate that green tea may be a potent cancer fighter; other studies hint that black tea may reduce the risk of heart disease.

Both black and green tea have very similar beneficial attributes in lowering the risk of many human diseases, including several types of cancer and heart diseases.
The concept of "use of tea for promotion of human health and prevention and cure of diseases" has become a subject of intense research in the last decade. Diseases for which tea drinkers appear to have lower risk are simple infections, like bacterial and viral, to chronic debilitating diseases, including cancer, coronary heart disease, stroke, and osteoporosis. Initial work on green tea suggested that it possesses human health-promoting effects. In recent years, the research efforts have been expanded to black tea as well. Research conducted in recent years reveals that both black and green tea have very similar beneficial attributes in lowering the risk of many human diseases, including several types of cancer and heart diseases. For cancer prevention, evidence is so overwhelming that the Chemoprevention Branch of the National Cancer Institute has initiated a plan for developing tea compounds as cancer-chemopreventive agents in human trials. Thus, modern medical research is confirming the ancient wisdom that therapy of many diseases may reside in an inexpensive beverage in a "teapot."
Antioxidants and Redox Signaling, June 2004

Loose tea has more antioxidants than tea bags.
Tea made from loose leaves has more antioxidants than tea bags, which tend to have lower-quality, powdered leaves.
Prevention, April 2003

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