Mounting evidence suggests that Green Tea, a staple of many Asian
cultures, can help reverse some of the risk factors associated with
heart disease, such as high blood pressure (hypertension) and abnormal
blood clotting. Much of the research on Green Tea has been conducted in Japan, where
men and women enjoy not only a high daily intake of Green Tea but also
one of the lowest incidences of heart disease in the world. Here is a
quick review of the heart benefits of Green Tea: Lowering Blood Pressure. High blood pressure (hypertension) can be
caused by a number of factors, including poor diet, lack of exercise,
high stress levels, and genetic predisposition, among others. Drinking
Green Tea, however, can help counteract the effects of these risk
factors, research suggests. When a group of mice was exposed to stressful, overcrowded conditions,
feeding them Green Tea kept their rising blood pressure under control.
The blood pressure lowering effects of Green Tea have been recorded in
humans as well. In a study of 20,000 middle-aged adults, blood
pressure decreased as Green Tea consumption increased. Researchers speculate that Green Tea lowers blood pressure by causing
blood vessels to relax. One study assessed 54 substances - vegetables,
fruits, nuts, herbs, spices, and teas - for their ability to relax
blood vessels. Of these, Green Tea placed fifth, relaxing blood vessel
walls by as much as 91%. Reducing Cholesterol. In a study of 1,371 Japanese men (age 40 and
older), researchers found that those who drank ten or more cups of
Green Tea daily had significantly lower cholesterol levels. According
to another study, men who drank nine cups of Green Tea or more daily
had cholesterol levels 8 mg/dl lower than those who drank only two
cups or less of Green Tea each day. The reason is that Green Tea contains substances called cholesterol
inhibitors, explain Dr. Mitscher and Dolby. The cholesterol inhibitor
called EGCG creates an insoluble form of cholesterol, which can’t be
absorbed by the intestine and gets excreted through the feces instead,
Dr. Mitscher and Dolby say. In animal studies, rats fed a high-cholesterol diet along with Green
Tea reduced their cholesterol absorption by as much as 33%. The effect
is similar for humans: another Japanese study found that human
participants who ate three egg yolks per day (a high daily intake of
cholesterol) were able to maintain healthy cholesterol levels by
drinking large amounts of Green Tea. Protection Against Free Radicals. Free radicals are toxins in the body
that can seriously damage cells and degenerate organs; antioxidants
work against free radicals and block their destructive activities.
Green Tea contains polyphenols, which, as antioxidants, prevent free
radicals from oxidizing low-density lipoproteins (LDLs, the so-called
bad cholesterol) in the blood. LDL-cholesterol is one of the prime
targets of free radicals, Dr. Mitscher and Dolby note, and once LDL
cholesterol is oxidized, it becomes a very nasty substance. In fact,
free radical oxidization of cholesterol has been shown to damage blood
vessels. Smokers, because they consume free radicals through tobacco smoke and
therefore sustain greater blood vessel damage through oxidation of LDL
cholesterol, provide the best opportunity to study Green Tea’s
antioxidant properties. In a Japanese study of 1,317 men, those who
smoked and drank at least ten cups of Green Tea daily showed amounts
of lipid peroxide (a marker for blood vessel damage) similar to those
of nonsmokers. Prevents Abnormal Blood Clotting. If your body releases too many
clotting agents into the bloodstream, clots may form along blood
vessel walls. These clots constrict blood flow and can pose a serious
risk for heart attack and stroke. Research has shown that Green Tea can prevent the formation of these
potentially harmful blood clots. Green Tea inhibits the production of
thromboxane (a modified type of fatty acid circulating in the
bloodstream), and low blood levels of thromboxane in turn inhibit clot
formation, according to Dr. Mitscher and Dolby. Animal studies have
confirmed that Green Tea reduces clotting, and some evidence suggests
that, much like aspirin, the cholesterol inhibitor present in Green
Tea (EGCG) also acts as an anticoagulant, or blood thinner. One cup of green or black tea has more anti-oxidant power than
one-half cup of broccoli, carrots, spinach or strawberries. In China and Japan, many epidemiological studies have found that tea
drinkers have a lower than average incidence of cancer. Over the past
decade, studies from other parts of the world have supported this
conclusion. In a study involving 35,000 women in Iowa, those who drank at least
two cups of tea a day had 60% less kidney and bladder cancer and 32%
less cancer of the esophagus and colon. A 15-year study of men in the
Netherlands concluded that those who drank more than four cups of
Green Tea a day were 69% less likely than others to suffer a stroke.
In Ohio, a study by Dr. Hasan Mukhtar of Case Western Reserve
University found that mice which were given Green Tea and exposed to
chemical carcinogens or ultraviolet light developed 90% fewer tumors
than mice which were not given tea. The mechanisms by which tea conveys its health benefits are not yet
fully understood. However, University of Kansas chemist Lester
Mitscher, Ph.D., maintains that, tea is the most powerful anti-oxidant
there is. According to studies at Tufts University, one cup of green
or black tea has more anti-oxidant power against the most common kind
of free radical in the body, the peroxyl radical, than one-half cup of
broccoli, carrots, spinach or strawberries. In numerous animal and
test-tube studies, compounds in tea called catechins have been
effective against a broad spectrum of cancers. Dr. Mitscher found that
one catechin, EGCG, was 100 times more potent than vitamin C and 25
times more potent than vitamin E. EGCG blocks an enzyme that tumors
use to grow new capillaries, explains Jerzy Jankun, a tumor biologist
at the Medical College of Ohio. Studies of mice in Japan suggest that catechins also protect tissues
from sun damage, cigarette smoke, air pollutants and radiation. Some
bacteria seem susceptible to catechins as well. Asian studies have
shown that Green Tea inhibits bad breath, gum disease and tooth decay
in laboratory rats. Two ongoing studies are further investigating tea’s anti-cancer
properties: Dr. Mitscher is studying the effects of the equivalent of
four cups of tea a day in women at high risk for breast cancer, and
patients at M.D. Anderson Cancer Center in Houston are being tested
for the effects of large quantities of tea on tumor shrinkage. According to experiments by Dr. Mitscher, Green Tea has about twice
the anti-oxidant effect of black tea. Commercial tea preparations of
bottled iced tea or powdered tea mix have similar effects and
decaffeinated tea is also effective. Herbal infusions, like chamomile
or peppermint, are not true teas from the plant Camellia sinensis and
thus do not have the same healthful properties. Green Tea (Camellia sinensis) is a highly popular beverage in China,
Japan, and Korea, and may constitute 20% of the world’s consumption of
tea. In recent years, food scientists have identified health benefits
connected to drinking tea. The primary chemical compounds found in
Green Tea are called polyphenolic catechins and represent 17-30% of
the dry weight of Green Tea leaves. Catechins are many times stronger
than vitamin E in defending the body against free radicals, thus
supporting the immune system’s responsiveness. They can reduce the
risk of stroke and cardiovascular disease as well as stomach,
pancreatic, and possibly lung cancer. A Japanese study showed that Green Tea can significantly lower blood
pressure, reduce serum levels of LDL-cholesterol, and keep blood sugar
levels from rising inappropriately (as in diabetes and chronic
weight-gain conditions).Green Tea has an antibacterial activity that
helps inhibit dental plaque and cavity formation. It’s also been shown
to improve bowel regularity and to inhibit the activity of at least
eight food-borne bacteria. Clinical studies show that Green Tea
flavonols (the active bioflavonoids in the tea) may offer substantial
cancer protection if consumed on a regular basis.
cultures, can help reverse some of the risk factors associated with
heart disease, such as high blood pressure (hypertension) and abnormal
blood clotting. Much of the research on Green Tea has been conducted in Japan, where
men and women enjoy not only a high daily intake of Green Tea but also
one of the lowest incidences of heart disease in the world. Here is a
quick review of the heart benefits of Green Tea: Lowering Blood Pressure. High blood pressure (hypertension) can be
caused by a number of factors, including poor diet, lack of exercise,
high stress levels, and genetic predisposition, among others. Drinking
Green Tea, however, can help counteract the effects of these risk
factors, research suggests. When a group of mice was exposed to stressful, overcrowded conditions,
feeding them Green Tea kept their rising blood pressure under control.
The blood pressure lowering effects of Green Tea have been recorded in
humans as well. In a study of 20,000 middle-aged adults, blood
pressure decreased as Green Tea consumption increased. Researchers speculate that Green Tea lowers blood pressure by causing
blood vessels to relax. One study assessed 54 substances - vegetables,
fruits, nuts, herbs, spices, and teas - for their ability to relax
blood vessels. Of these, Green Tea placed fifth, relaxing blood vessel
walls by as much as 91%. Reducing Cholesterol. In a study of 1,371 Japanese men (age 40 and
older), researchers found that those who drank ten or more cups of
Green Tea daily had significantly lower cholesterol levels. According
to another study, men who drank nine cups of Green Tea or more daily
had cholesterol levels 8 mg/dl lower than those who drank only two
cups or less of Green Tea each day. The reason is that Green Tea contains substances called cholesterol
inhibitors, explain Dr. Mitscher and Dolby. The cholesterol inhibitor
called EGCG creates an insoluble form of cholesterol, which can’t be
absorbed by the intestine and gets excreted through the feces instead,
Dr. Mitscher and Dolby say. In animal studies, rats fed a high-cholesterol diet along with Green
Tea reduced their cholesterol absorption by as much as 33%. The effect
is similar for humans: another Japanese study found that human
participants who ate three egg yolks per day (a high daily intake of
cholesterol) were able to maintain healthy cholesterol levels by
drinking large amounts of Green Tea. Protection Against Free Radicals. Free radicals are toxins in the body
that can seriously damage cells and degenerate organs; antioxidants
work against free radicals and block their destructive activities.
Green Tea contains polyphenols, which, as antioxidants, prevent free
radicals from oxidizing low-density lipoproteins (LDLs, the so-called
bad cholesterol) in the blood. LDL-cholesterol is one of the prime
targets of free radicals, Dr. Mitscher and Dolby note, and once LDL
cholesterol is oxidized, it becomes a very nasty substance. In fact,
free radical oxidization of cholesterol has been shown to damage blood
vessels. Smokers, because they consume free radicals through tobacco smoke and
therefore sustain greater blood vessel damage through oxidation of LDL
cholesterol, provide the best opportunity to study Green Tea’s
antioxidant properties. In a Japanese study of 1,317 men, those who
smoked and drank at least ten cups of Green Tea daily showed amounts
of lipid peroxide (a marker for blood vessel damage) similar to those
of nonsmokers. Prevents Abnormal Blood Clotting. If your body releases too many
clotting agents into the bloodstream, clots may form along blood
vessel walls. These clots constrict blood flow and can pose a serious
risk for heart attack and stroke. Research has shown that Green Tea can prevent the formation of these
potentially harmful blood clots. Green Tea inhibits the production of
thromboxane (a modified type of fatty acid circulating in the
bloodstream), and low blood levels of thromboxane in turn inhibit clot
formation, according to Dr. Mitscher and Dolby. Animal studies have
confirmed that Green Tea reduces clotting, and some evidence suggests
that, much like aspirin, the cholesterol inhibitor present in Green
Tea (EGCG) also acts as an anticoagulant, or blood thinner. One cup of green or black tea has more anti-oxidant power than
one-half cup of broccoli, carrots, spinach or strawberries. In China and Japan, many epidemiological studies have found that tea
drinkers have a lower than average incidence of cancer. Over the past
decade, studies from other parts of the world have supported this
conclusion. In a study involving 35,000 women in Iowa, those who drank at least
two cups of tea a day had 60% less kidney and bladder cancer and 32%
less cancer of the esophagus and colon. A 15-year study of men in the
Netherlands concluded that those who drank more than four cups of
Green Tea a day were 69% less likely than others to suffer a stroke.
In Ohio, a study by Dr. Hasan Mukhtar of Case Western Reserve
University found that mice which were given Green Tea and exposed to
chemical carcinogens or ultraviolet light developed 90% fewer tumors
than mice which were not given tea. The mechanisms by which tea conveys its health benefits are not yet
fully understood. However, University of Kansas chemist Lester
Mitscher, Ph.D., maintains that, tea is the most powerful anti-oxidant
there is. According to studies at Tufts University, one cup of green
or black tea has more anti-oxidant power against the most common kind
of free radical in the body, the peroxyl radical, than one-half cup of
broccoli, carrots, spinach or strawberries. In numerous animal and
test-tube studies, compounds in tea called catechins have been
effective against a broad spectrum of cancers. Dr. Mitscher found that
one catechin, EGCG, was 100 times more potent than vitamin C and 25
times more potent than vitamin E. EGCG blocks an enzyme that tumors
use to grow new capillaries, explains Jerzy Jankun, a tumor biologist
at the Medical College of Ohio. Studies of mice in Japan suggest that catechins also protect tissues
from sun damage, cigarette smoke, air pollutants and radiation. Some
bacteria seem susceptible to catechins as well. Asian studies have
shown that Green Tea inhibits bad breath, gum disease and tooth decay
in laboratory rats. Two ongoing studies are further investigating tea’s anti-cancer
properties: Dr. Mitscher is studying the effects of the equivalent of
four cups of tea a day in women at high risk for breast cancer, and
patients at M.D. Anderson Cancer Center in Houston are being tested
for the effects of large quantities of tea on tumor shrinkage. According to experiments by Dr. Mitscher, Green Tea has about twice
the anti-oxidant effect of black tea. Commercial tea preparations of
bottled iced tea or powdered tea mix have similar effects and
decaffeinated tea is also effective. Herbal infusions, like chamomile
or peppermint, are not true teas from the plant Camellia sinensis and
thus do not have the same healthful properties. Green Tea (Camellia sinensis) is a highly popular beverage in China,
Japan, and Korea, and may constitute 20% of the world’s consumption of
tea. In recent years, food scientists have identified health benefits
connected to drinking tea. The primary chemical compounds found in
Green Tea are called polyphenolic catechins and represent 17-30% of
the dry weight of Green Tea leaves. Catechins are many times stronger
than vitamin E in defending the body against free radicals, thus
supporting the immune system’s responsiveness. They can reduce the
risk of stroke and cardiovascular disease as well as stomach,
pancreatic, and possibly lung cancer. A Japanese study showed that Green Tea can significantly lower blood
pressure, reduce serum levels of LDL-cholesterol, and keep blood sugar
levels from rising inappropriately (as in diabetes and chronic
weight-gain conditions).Green Tea has an antibacterial activity that
helps inhibit dental plaque and cavity formation. It’s also been shown
to improve bowel regularity and to inhibit the activity of at least
eight food-borne bacteria. Clinical studies show that Green Tea
flavonols (the active bioflavonoids in the tea) may offer substantial
cancer protection if consumed on a regular basis.
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