Archive for the ‘tea’ Category

Green Tea May Protect DNA from Damage

Saturday, September 11th, 2010

Drinking green tea every day for a month may protect against damage at genetic levels.

The British Journal of Nutrition found a 20 percent reduction in levels of DNA damage. This every growing body of science supports the potential benefits of green tea and the polyphenolic compounds it contains. Hundreds of studies report that green tea may reduce the risk of certain cancers, aid weight management, and protect against Alzheimer’s.

Green tea contains between 30 and 40 percent of water-extractable polyphenols, while black tea (green tea that has been oxidized by fermentation) contains between 3 and 10 percent., Sept. 3, 2010

Black tea may match green for weight benefits

Wednesday, June 16th, 2010

Like green tea, extracts from black tea may also help reduce weight gain and cut body fat levels, says a new study from Japan with rats and mice.

Supplementing the diet of lab animals fed a high-fat diet with black tea extracts suppressed body weight gain and body fat levels, with the benefits linked to reduced fat absorption, according to findings published in Nutrition.

Interest in tea and its constituents has bloomed in recent years, with the greatest focus on the leaf’s polyphenol content. Green tea contains between 30 and 40 per cent of water-extractable polyphenols, while black tea (green tea that has been oxidized by fermentation) contains between 3 and 10 per cent. Oolong tea is semi-fermented tea and is somewhere between green and black tea. The four primary polyphenols found in fresh tealeaves are epigallocatechin gallate (EGCG), epigallocatechin (EGC), epicatechin gallate (ECG), and epicatechin (EC).

By Stephen Daniells, read the rest of the story in June 14, 2010

Milk’s fat content may influence tea’s antioxidants

Wednesday, March 3rd, 2010

Milk’s fat content may influence tea’s antioxidants

By Stephen Daniells, 02-Mar-2010

The choice of adding full-fat or skimmed milk to tea may influence the antioxidant capacity of the beverage, says new research from the UK which may have public health implications.

According to findings published in Nutrition Research, addition of milk of any kind reduced the antioxidant potential of black tea by between 7 and 25 per cent than unmilked tea.

However, addition of skimmed milk decreased the total antioxidant capacity of black tea much more than whole or semi-skimmed milk, report Lisa Ryan and Sébastien Petit from the Functional Food Center at Oxford Brookes University.

For the full report go to, March 2, 2010

Exciting News

Wednesday, August 19th, 2009

Exciting news as we come into the new world of nutrigenomics. Nutrigenomics looks at how the nutrients that we consume whether by food or supplements interact with our genes to impact our health. New research gives us information that fish oil with EPA and DHA could possibly nullify the genetic disposition of some people for developing cardiovascular disease.

Another study shows that green tea polyphenols and vitamin D produce a synergistic effect that increases bone mineral density and reduce inflammation and DNA damage.

Inflammation as we know plays a major role in cardiovascular disease, obesity, and metabolic syndrome. Natural anti-inflammatory compounds found in fish oil, green tea, and cinnamon reduce the inflammation and lesson the possibility of these chronic conditions.

Amazing Polyphenols

Thursday, June 18th, 2009

“Dramatic new scientific discoveries have unlocked the genetic secrets to a longer healthier life.” (1) So begins Dr Joseph Maroon’s chapter on polyphenols compounds among them resveratrol in his book The Longevity Factor.

The story of resveratrol is unfolding dramatically as we find out more of its benefits as a life lengthening polyphenol.

Dr Maroon outlines in his book four ways to access the secrets of genetics to live longer and healthier.

1.      Eat and drink natural foods with the highest polyphenol antioxidant content, such as red wine, grape juice, green tea, dark chocolate, and apples.

2.      Take supplements containing superconcentrated polyphenol and resveratrol from natural sources.

3.      Take resveratrol with or without additional polyphenols, as a dietary supplement.

4.      Use a prescription resveratrol-like drug. ( p.168)

Some people feel that this is “new age” alternative medicine. But the earliest recorded use of polyphenols to cure disease dates back to the French explorer Jacques Cartier when he was in North America in 1534. The Native Americans revived him and his crew who were near death with a concoction of pine bark and needles that were extremely rich in a particular polyphenol called procyanidin. Today this potent antioxidant is marketed as pycnogenol for its effect on the heart and blood vessels. This belongs to the family of polyphenols that provide health benefits that are found in red wine, chocolate, blueberries, cranberries and more.

 1) Dr. Joseph Maroon, The Longevity Factor


Friday, May 29th, 2009

As scientists continue to explore the different molecules and genes, they are finding ways which not only lengthen life but also keep up the quality of life. Who wants to live to be 100 if the last 10 years are filled with disease and dementia?

Dr. Joseph Maroon, a noted neuroscientist and surgeon, takes a definitive look at recent scientific breakthroughs indentifying a group of natural substances that can actually activate a specific set of genes in humans that promote a longer, healthier life. The combination of substances which make red wine, dark chocolate, and green tea good for us seem to put off an array of age-related illnesses.

Resveratrol, which is making news everywhere today, has been isolated by scientists at Harvard Medical School and others, to become affordable and a safe supplement. With these natural ingredients what will become of the pharmaceutical companies? I personally have lowered my cholesterol with omega-3 and no longer take statin drugs (my doctor is watching closely because she wants me back on statin drugs. And that’s what she has been educated to do).

Dr Maroon goes back to Mendal’s experiment with peas in 1856 and brings us through the years how science has isolated genes, chromosomes, cells, DNA, RNA, and on and on. Now they have found out how the skin of red grapes, the green tea and the omega-3 can lengthen our life and increase our vitality. His book THE LONGEVITY FACTOR will give you the answers.

If we would but take the time to learn how we can be healthier, we would find that it would be easier to give up our bad habits of eating empty calories and enjoy a more disease free life.

To your health!

Green Tea’s Cancer Fighting Ability

Tuesday, March 31st, 2009

Shane Ellison, M.Sc., in his book Hidden Truth about Cholesterol-Lowering Drugs, writes about a 1999 study where it was found that green tea is a cancer preventative for humans. In another study green tea was found to inhibit breast cancer.

The National Cancer Institute invited interested parties to find the molecule in green tea that carries out this process. Since telling people to buy green tea doesn’t put money in the pharmaceutical companies’ pockets they are trying to find the molecule that is in green tea. Unfortunately this “copycat” molecule would be questionable because it doesn’t carry the full spectrum of green tea. (p. 40)

And you wonder why your drugs cost so much.

Tea Lowers Risk of Strokes

Wednesday, February 25th, 2009

I have written about tea before and now this new study has me even more intrigued as this study says that drinking three or more cups of green or black tea may reduce the risk of stroke by 21 percent. This study from UCLA says the more tea you drink the better your chances are of not having a stroke. The analysis was of nine studies involving 4,378 strokes among 194,965 individuals.

“What we saw was that there was a consistency of effect of appreciable magnitude,” said lead author Lenore Arab. “By drinking three cups of tea a day, the risk of stroke was reduced by 21 per cent. It didn’t matter if it was green or black tea.”

The study was funded by the Unilever Lipton Institute of Tea.

While green tea contains between 30 and 40 percent of water-extractable polyphenols, black tea (tea oxidized by fermentation) contains between 3 and 10 percent.

The beneficial effects were limited to tea made from the plant Camellia sinensis, while herbal teas provided no benefit.

For the complete article:; Stephen Daniells, Feb. 24, 2009

The Benefits of Tea

Wednesday, December 31st, 2008

I had mentioned earlier the benefits of green tea. Let’s look at the September 2006 issue of JAMA. Researchers tracked the health of 40,000 adult participants from 40 to 79 years of age for 11 years. They had no history of stroke, heart disease, or cancer when the study began. Evaluating the death rate of participants compared to their tea drinking consumption rate, researchers found that those who drank five or more cups of green tea a day were 26 percent less likely to die of cardiovascular disease, compared with those who drank less than a cup a day.

Both black tea and green tea come from the plant camellia sinensis.The difference is in how they are processed. Black tea leaves are fermented and oxidized, green tea leaves are simply dried. This may be why green tea is able to retain higher levels of antioxidants called catechins.

As we know the antioxidants bond with molecules called oxidants, or free radicals, which may otherwise bond with healthy cells and damage them. There are claims that green tea may help prevent cancers of the skin, breast or stomach. Green tea and green tea extracts have also been used to improve mental alertness, lower blood pressure and cholesterol levels, and help in weight loss. (Just look at the ads today.)

Researchers do not know how much green tea is needed to reap these benefits. Green tea usually contains caffeine, and drinking too much caffeine can create other problems. Decaffeinated green tea may be the answer here. Or there are extracts available as a supplement.