More than 2,000 studies conducted on tea over the past decade provide strong evidence that teas are associated with prevention of diseases such as cancer, cardiovascular disease and diabetes. Some teas are also associated with lower blood pressure and cholesterol, and increased bone mineral density and mental alertness. There is also strong evidence that tea protects brain health.
Green tea is minimally processed and a great source of antioxidants that help ward off cell damage that leads to disease. It has the highest concentration of EGCG (epigallocatechin gallate), a very potent antioxidant that helps prevent cancers of various kinds, helps prevent cardiovascular disease, reduces oxidative stress on the brain, reduces risk of stroke, improves cholesterol, and helps reduce disorders such as Alzheimer’s and Parkinson’s.
A Japanese study that covered thousands of people showed that elderly adults who drank green tea showed less disability and were more agile and independent than their peers.
Black tea begins the same as green tea, but is processed differently and then fermented before being dried. Both green and black teas contain high levels of healthy antioxidant polyphenols, but their properties and benefits.cA 2008 study found that people who drank the most black tea had a much lower risk of Parkinson’s.
White tea is uncured and unfermented, and has been associated with anticancer properties.
Oolong tea is processed uniquely and contains antioxidants that have been associated with lowering of “bad” cholesterol levels.
Whatever the variety, steep tea for three minutes to enjoy the benefits of the healthful phytochemicals and to produce a rich flavor. Decaffeinated tea may have reduced phytochemical activity, as will most bottled and instant teas. The more processed the tea, generally the fewer healthful phytochemicals.
Tea
Beverages
Artwork: Japanese Green Tea
Source: University of Missouri Extension
