|
|
Home
>
Articles on Health
>
Green Tea
Green Tea
Today, green tea is getting the majority of the press
for its positive effect on health. This is due to the power of
its constituents, which include carotenoids, chlorophyll,
polysaccharides, fats, vitamins C and E, manganese, potassium
and zinc. However, experts agree that is one type of
constituent in particular that provides most of the health
benefits. These are polyphenols.
Polyphenols are
members of the flavonoid family. They are catechins made
of several ringlike structures. Each of these structures has
chemicals attached to it called phenol groups, hence the name
polyphenols (poly means "many").
Of all three types of
tea (green, black, and oolong), green tea contains the most
polyphenols: about 15 percent to 30 percent of its weight. The
polyphenols in green tea are recognized as anticarcinogenic,
and this polyphenol content, along with the naturally
occurring vitamin C, helps strengthen blood vessel
walls.
Four of these polyphenols are of particular
interest: epicatechin (EG), epigallocatechin (EGC),
epicatechin gallate (ECG), and epigallocatechin gallate
(EGCG). In green tea, about half of the polyphenols are
EGCG.
EGCG is a powerful antioxidant and has been found
to be 20 times stronger than vitamin E in protecting brain
lipids, which are very susceptible to oxidative stress
(Chem Pharm Bulletin 38 [1990]: 1049). In animal
studies with mice, ECG has been shown to reduce the rate of
lung, skin, and stomach cancer. (Preventative Medicine
21).
Green tea is regarded as an antioxidant. The
polyphenols, especially EGCG, prevent free radical damage and
have even been found to detoxify free radicals produced by the
environmental toxin paraquat (Carcinogenesis 10 [1989]:
1003).
As a whole, human studies indicate that
consuming green tea can lower the rate of esophageal cancer,
mouth cancers, and gastric cancers. Recent research indicates
that green tea may reduce the risk of some forms of stomach
cancer. Surveys of Japanese tea drinkers show that those who
consume four to six cups of green tea a day have lower levels
of breast, esophageal, liver, lung, and skin cancers than
those who consume less green tea or none at all.
At a
meeting of the American Chemical Society in 1991, researchers
reported that even cigarette smokers who consumed green tea
had a 45 percent lower risk of cancer than nontea drinkers. As
an antitumor agent, green tea has an antimutation factor that
helps DNA deoxyrobonucleic acid) to reproduce accurately
rather than in mutated forms. Green tea’s catechin content is
believed to be responsible for this effect. Even though Japan
has one of the highest rates of smokers in the world, they
have one of the lowest rates of lung cancer of any developed
nation.
Green tea is a hypotensive, lowering blood
pressure and helping to increase blood flow to the heart. Many
Asians have long consumed green tea with meals, and this
practice is now showing to reduce arterial disease. Many heart
attacks are brought on by blood platelet aggregation and green
tea prevents the blood from "clumping together" and forming
clots that can lead to stroke. One study indicates that 6,000
Japanese women who were nondrinkers and nonsmokers over 40
drank about five cups of green tea a day had a 50 percent
decrease in the risk of stroke (Natural Health
[March/April 1994]).
Whereas coffee can elevate
cholesterol levels, green tea helps lower them (Herbal Gram
37 [1996]). The catechin content of green tea helps to
break down cholesterol and increase its elimination through
the bowels. Green tea also helps to keep blood sugar levels
moderate.
Green tea has been used throughout history to
improve ailments such as allergies, arteriosclerosis, asthma,
cholera, colds, congestion, coughs, depression, diarrhea,
digestive infections, dysentery, fatigue, hangovers,
hepatitis, migraines, and typhus. Tea helps to constrict the
blood vessels, thereby reducing the throbbing pain of an
impending headache. In China, medicines made from the
polyphenols in tea are used to treat hepatitis, hephritis, and
leukemia.
Green tea helps to prevent dental decay by
inhibiting the bacteria streptococcus mutans, which are
responsible for plaque formation. It can also help inhibit the
bacteria that cause halitosis. Green tea is traditionally
consumed after a meal to leave the mouth feeling fresh and
clean. It is currently being studied to see if it will help
prevent osteoporosis.
Green tea is also used topically
and in this case is known as a styptic, which helps stop
bleeding when applied topically. It has been used lukewarm on
open wounds, acne, athlete’s feet, and sunburn, and appears to
protect the skin from damage from ultraviolet radiation
exposure. Researchers are not yet sure why this works but
think it may be due to its antioxidant activity.
With
so many health benefits, it would be wise for more Americans
to consider switching from coffee to tea.
By
Brigitte Mars, AHG
|
AIM Product Suggestion:
|
AIM Proancynol
A combination of green tea, grape seed extract, alpha-lipoic acid, and other powerful antioxidants.
Retail:
$39.50
Add to cart to see special price
|
|
|
|
If you have any questions, please send an email to
info@aimthisway.com
Product prices and charges are subject to change without notice.
AIM products are not intended to diagnose, cure, treat, mitigate or prevent a disease or illness. Results may vary per person.
|
|
