For centuries, people have known and understood the health benefits of drinking tea. Today, researchers all over the globe are finding that many of the traditional uses of tea can be supported with scientific fact. Tea (Camilla Sinensis) is a complex plant full of compounds that are beneficial to the human body. Hundreds of studies have been done on the health benefits of tea and the research continues. For those who don’t need research to support what they already know, tea continues to promote health and well-being.

Antioxidants

An antioxidant is a chemical compound or substance that can protect the body’s cells by hindering the damaging effects of oxidation. Well known examples of antioxidants are vitamins A, C, and E. Without the protection of antioxidants, cell damage can result is several illnesses like heart disease, stroke, and types of cancer. Tea contains antioxidants (flavonoids and catechins), as well as other compounds that can protect and benefit the body. While most plants contain antioxidants, tea contains extremely high levels. Daily tea consumption is the perfect way to get the antioxidants you need to defend your body and stay healthy.

Cancer

Catechins, one of the antioxidants in tea, have been shown to be a powerful hindrance to cancer growth. In recent studies, catechins were found to stop oxidants before cell injury could occur, reduce the incidence and size of tumors, and constrain the growth of tumor cells. In the summer of 2005, the American Institute for Cancer Research presented evidence to indicate that one particular catchin in green tea (EGCG) is able to target and stabilize unruly proteins in a way that no cancer drug is currently able to do. These findings also suggest that EGCG may be an effective aid in many different kinds of cancer because of the way it affects the proteins. Studies are ongoing in Asia, Europe, and the US and many have found reason to believe that tea is likely to prevent or inhibit multiple types of cancer. Many studies have shown that tea is beneficial for diet related cancers (stomach, pancreas, small intestine) and several others have shown a positive effect between green tea and the reduction of skin cancer.

Cholesterol & Blood Pressure

High levels of ‘bad’ cholesterol (LDL) in the blood are frequently attributed to heart attack and stroke. Tea has been shown to reduce cholesterol levels. Studies have shown that tea drinkers have a lower risk of heart attack than non-tea drinkers. The flavonoids in tea may increase coronary flow. There is also research indicating that drinking tea lowers total cholesterol levels, as well as improving the ratio of good (HDL) cholesterol to bad (LDL) cholesterol.

Like high cholesterol levels, high blood pressure can lead to heart disease and stroke; however, recent studies have shown that drinking as little as a half-cup of green or oolong tea per day may lower the risk of high blood pressure by nearly 50%. Researchers believe that the catechins in tea may suppress the production of angiotension II, which leads to high blood pressure.

Blood sugar

Several years ago, a Japanese doctor noticed a decrease in the sugar levels of his patients who had participated in tea ceremonies. Recently, the idea that tea decreases blood sugar levels has been confirmed by scientific studies. The catechins in tea have insulin-enhancing activity, which means the body has better control of blood sugar. Ordinary tea or tea with lemon was shown to increase insulin activity significantly. In another study, catechins were shown to suppress blood sugar because they suppressed the enzymes that turn starch into sugar. In both cases, tea appears to have valuable implications in controlling blood sugar.

Immune system

Because it contains the amino acid L-theanine, tea is able to detoxify the body and boost the immune system. Once in the body, L-theanine breaks down and increases the ability of T-cells to defend the body against many types of bacteria, viral, fungal, and parasitic infections. Multiple studies have shown how tea consumption stimulates the immune system and helps fight a variety of illnesses.

Bones

Tea consumption has been shown to reduce bone fractures and increase bone density. Researchers believe this may be a result of the antioxidants found in tea. A study that compared tea drinkers to non-tea drinkers found that regular tea consumption for 10 or more years resulted in higher bone mineral density in the spines of the tea drinkers.

Relaxation

Tea has always been thought of as a soothing beverage, and now researchers have discovered that the reason lies with the amino acid L-theanine. Our mood is affected by this amino acid because it influences chemicals in our brains such as dopamine and serotonine. Research on L-theanine has shown that it causes relaxation without drowsiness. When L-theanine is combined with the caffeine in tea, the result is an invigorated calm.

Hydration

Although it is caffeinated, tea can be part of your daily fluid intake. In that past, it was believed that caffeinated beverages could not contribute to fluid needs. However, recent research states that unless the levels of caffeine are extremely high (the equivalent of 5-6 cups of tea in one sitting), tea consumption does not hinder, but contributes to hydration.

Oral Health

While tea grows, it extracts fluoride from the soil. As a result the fluoride naturally occurring in tea can provide a significant percentage (up to 70%) of our daily fluoride intake. The flavonoids in tea may help reduce plaque, which can reduce the chance of cavities and gum disease.

Metabolism

Studies on tea show that regular consumption can rise metabolic rates and increase fat oxidation. Researchers say that in the case of green tea, the catechins raise the rate of calories being burned and the overall expenditure of energy. Research subjects that drank 5 cups of green tea a day burned 70-80 calories more each day.

Nutritional Value

• Vitamins: C, K, B12, B6 and E
• Minerals: Trace amounts of potassium, manganese, magnesium, calcium, and fluoride
• Amino Acids: Tea provides a strong source of amino acids including L-theanine which influences chemicals in the brain and affects mood

Caffeine and Other Stimulants

All real tea contains some level of caffeine, which is a mild stimulant. Caffeine, however, is not the only stimulant in tea. Tea contains a group of alkaloids called xanthines. The three important derivatives of this group are called methylated xanthines and include caffeine, theophylline, and theobromine. These compounds have some similar properties, but each has a unique effect on the body.

Caffeine

Caffeine is the most commonly known of the xanthines in tea. It is likely the most popular addictive substance on earth. It is a concern for many people because when overused it can cause physical dependence and unpleasant symptoms. When used in moderation, however, one may feel alert and content. The affects of caffeine on the user vary from person to person. Similarly, the caffeine content of tea varies depending on the type and the method of preparation.

While guidelines exist, there are a number of factors that affect the amount of caffeine in a single serving of tea. The type of tea and the length of brew are the most obvious. The more complex factors are things like where the tea was grown, the size of the leaf, and the location of the leaf on the plant. In general, the things to consider if concerned about caffeine are the following.

• A prepared cup of tea contains ½ to 1/3 less caffeine than a cup of coffee.
• When making tea, the length of the infusion affects caffeine content. Shorter brewing time results in less caffeine in the cup.
  Black tea infused for 5 minutes = 40-100 milligrams.
  Black tea infused for 3 minutes = 20-40 milligrams
• About 80% of the caffeine in tea is released within the first 20-30 seconds of steeping. By discarding the first brew after 30-60 seconds and adding fresh hot water, it is possible to decaffeinate your tea. This works particularly well with loose leaf teas that should have about 3 infusions in each serving.
• Smaller tea leaves result in higher levels of caffeine. Because tea bags contain very small pieces of broken leaves, they contain more caffeine than loose leaf tea.

Theophylline

The next important xanthine is Theophylline. It is a bronchodilator, which means that theophylline aids with muscle relaxation in the lungs, decreases sensitivity to allergens, and improves one’s ability to breathe. It is licensed as a medical treatment for respiratory diseases such as asthma, bronchitis, emphysema. A recent study into caffeine suggests that it could be a useful bronchodilator as well. Research subjects given caffeine were found to breathe more efficiently for up to 4 hours. So caffeine, like theophylline, may turn out to be of use to those with respiratory diseases.

Theobromine

Finally, theobromine is the chemical that is likely responsible for the feeling of calm or well-being that tea drinkers experience. It is a mild stimulant with a mood improving effect. It is most commonly assiciated with chocolate and has recently been proven to be superior to codeine as a cough suppresant.