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Tea, Green and Black
May help prevent:
cancer, heart disease, obesity, stroke

The Chinese have been reaping the benefits of tea since 2737 B.C. In the 1600s, the English advertised and sold tea as a cure for just about everything and by the early 1800s, they began the customary afternoon tea. Today, we know that tea is a healthy drink that cannot cure all but can help to prevent heart disease, stroke, and cancer. The disease fighting abilities come from its exceptionally rich source of polyphenolic flavonoids. Although most research has been completed on green tea, black tea appears to be equally protective. The two teas come from the same plant, Camellia sinensis, but black tea is oxidized while green tea is not. The most abundant and powerful cancer fighter in green tea is a flavonoid called EGCG (epigallocatechin gallate). The oxidation to black tea changes these EGCGs into related compounds called theaflavins and thearubigens that show just as effective disease fighting protection. Evidence is emerging to show that the flavonoids in tea fight heart disease and stroke by reducing the oxidation of ‘lousy’ LDL cholesterol, decreasing the absorption of dietary fat and cholesterol in the intestine, and increasing the elasticity in artery walls. Tea intervenes in the growth and development of tumors in multiple ways, particularly gastrointestinal tract cancers. It is possible that tea could help you lose a few pounds. This is likely due to a combination of caffeine and polyphenols in tea and because tea may replace higher calorie low nutrition drinks.

Action Tip: To get the most antioxidant power from your cup of tea, steep for 3-5 minutes as 85% of the antioxidants are released during this time. Iced teas can provide as much antioxidant power as hot tea. Choose to make your own as bottled teas often have lower flavonoid content and antioxidant power levels due to processing and contain added sugar. Decaffeinated tea is fine but it contains half as much flavonoids as regular teas, because of losses during processing.

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