Tea is recognized as the most consumed drink on earth behind water, yet 78% of the tea consumed worldwide is black and only about 20% is green.
All kinds of tea except herbal tea are brewed in the dried leaves of the Camellia sinensis bush. The degree of oxidation of the leaves determines the kind of tea.
Green tea is manufactured from un-oxidized leaves and is among the less processed forms of tea (with white tea the least) and therefore includes one of the most antioxidants and beneficial polyphenols.
Potential health benefits of green tea
Allow me to share the potential health benefits related to green tea. It is crucial to note that more evidence is called for before these possible health benefit links are proved definitive:
According to the National Cancer Institute, the polyphenols in tea have been indicated to reduce tumor growth in animal and laboratory studies and could protect against damage due to ultraviolet UVB radiation.
It’s impossible to know for sure whether it truly is the green tea that prevents cancer in these special populations or other lifestyle factors, although in countries where green tea consumption is high, cancer rates are generally lower.
One large-scale clinical study compared green tea drinkers with non drinkers and found that those who drank the most tea were less likely to come up with pancreatic cancer, especially girls, who were 50% less prone to develop the disease.
Studies have also demonstrated the positive impacts of green tea on breast, stomach, ovarian, colorectal, esophageal, lung, prostate, skin and bladder cancer.
Researchers believe that it’s the advanced level of polyphenols in tea that help stop them from growing and kill cancerous cells the precise mechanisms by which tea interacts with cells that are cancerous is unknown.
Other research have shown an insufficient preventative aftereffects of tea on cancer. The total amount of tea necessary for cancer-preventative effects has also fluctuated widely in studies – from 2- 10 cups per day.1
A 2006 study published in the Journal of the American Medical Association concluded that green tea consumption is associated with decreased mortality due to all causes.
The participants who drank at least 5 cups of green tea per day had a significantly lower danger of perishing (particularly from cardiovascular disease) than those who drank less than one cup of tea daily.
Green tea contains catechins, polyphenolic compounds which might be believed to exert numerous protective effects, especially on the cardiovascular system.
An analysis of published studies in 2011 found that consuming green tea, either as a drink or in capsule form, was linked to significant but small decreases in total and LDL or “bad” cholesterol.
Another study found that consuming 10 cups of green tea daily can lower total cholesterol, however, have 4 cups or less had no impact on cholesterol levels.
Drinking coffee or green tea on a regular basis is associated with a reduced threat of stroke, based on a study Journal of the American Heart Association.
The lead composer of the analysis, Yoshihiro Kokubo, M.D., Ph.D., said, “This is the first large scale study to examine the combined effects of both green tea and java on stroke risks. You could make a modest but positive lifestyle change to simply help lower the chance of stroke by adding daily green tea to your diet.”
Studies concerning the connection between diabetes and green tea have been inconsistent. Some have shown a lower danger of creating type 2 diabetes for green tea drinkers than while other research have found no association between tea consumption and diabetes in any respect, for those that consumed no tea.
Green tea may promote a modest, nonsignificant weight reduction in obese and overweight adults; however, because the weight were so minimal, it is not likely that green tea is very important to weight loss.
Other research have unearthed that green tea is useful in treating skin conditions preventing dental cavities, chronic tiredness, stress and improving arthritis.
Researchers examined an animal model for inflammatory skin diseases, often characterized by patches of dry, red, flaky skin brought on by the inflammation and overproduction of skin cells. Those showed slower growth of skin cells and the existence of a gene that modulates the cells’ life cycles.
Research published in the journal Psychopharmacology in 2014 implies that the cognitive functions, particularly the working memory of our brain can be enhanced by green tea.
The research team said their findings suggest that green tea could be promising in treating cognitive impairments related to neuropsychiatric illnesses, like dementia.
In a study published in 2011, researchers analyzed the effect of a part of green tea after it had been digested, to see the way that a key protein impacted in Alzheimer’s disease. The study demonstrated that at high concentrations, CAGTE protected the cells from the toxic aftereffects of the protein amyloid-beta.
The Alzheimer’s Society commented that, “this study adds to previous research that indicates green tea might help to reduce steadily the risk of Alzheimer’s disease. On the other hand, the researchers used a much higher dose of the active green tea substance than would be seen in your body. More research becomes necessary to see whether green tea is protective at a lower dose, also to understand the mechanics involved.”
Researchers in the University of Michigan published results of a study in 2013 that showed a molecule in green tea may assist in preventing the fold of proteins that were particular in the brain.
Furthermore, the outcomes of a study printed by the University of Missouri in 2015 concluded that green tea extract and exercise hindered the advancement of Alzheimer’s disease. They trust that their comprehensive study of EGCG, a compound found in green tea, could finally result in treatments for Alzheimer’s disease in individuals.