Tea Benefits

Extracts from http://www.qualitytea.ca/learn/health-benefits.html

Antioxidants
Although tea cannot replace the nutritional value of fruit and vegetables, it is a good complimentary source of antioxidants.

In a 1996 study comparing tea to 22 antioxidant-rich vegetables, including broccoli, garlic, onions, corn and carrots, the antioxidant capacity of tea leaves ranked number one against all the vegetables in the study. The tests in this study showed that tea had a superior capacity to absorb potentially harmful free radicals.

A subsequent study in 1999 showed that the antioxidant activity in 2 cups of black tea is equal to that in 1 glass of red wine, 7 glasses of orange juice or 20 glasses of apple juice.

Much research has pointed to the role of tea’s antioxidant activity in improving cardiovascular heath, lowering the chances of heart disease and stroke.
Research in 1996 indicated that black, green, oolong and decaffeinated teas displayed very potent antimutagenic effects against compounds produced in meat during the cooking process which exhibit cell change or cancer-causing activity. This study suggests that tea consumption may play a role in reducing the risk of certain types of cancer.

There has been a great amount of further research showing tea consumption reduces the risk of different types of cancer in both women and men.

Consuming 30-32oz of tea daily over a period of time, the fluid equivalent of 2.5 cans of soda, may reduce Low Density Lipoprotein (LDL), or "bad", cholesterol levels by more than 10 percent and decrease the risk of DNA damage caused by smoking, according to new research published as a supplement in the October 2003 issue of the Journal of Nutrition.

Calorie-free
Tea is an all-natural beverage, containing no additives, no artificial flavourings or colours. When tea is enjoyed without milk or sugar, it has no calories and is a tasty way to increase fluid intake during the day.

Caffeine
Caffeine acts as a mild stimulant and increases activity of the digestive juices. All types of tea contain caffeine, but in different quantities. Green tea has the least caffeine at an average of 8.36 mg; oolong tea has 12.55 mg and black tea has 25-110 mg. An average cup of coffee contains 60-120 mg. Also, whereas the caffeine in coffee is absorbed repidly into the body, thus stimulating an immediate increase in blood circulation and cardio-vascular activity, the polyphenols in tea are thought to slow down the rate of absorption. The effects of the caffeine are felt more slowly, but remain in the body for longer, thus making tea a much more refreshing and revitalizing drink.

It is also possible to decaffeinate your tea by pouring hot water over the leaves and then discarding the water after 30 seconds. Since caffeine is water-soluble, most of it seeps out and gets tossed with the first pot of water. After discarding this first water, continue to make your tea according to the normal tea making process.

According to Canada’s Food Guide, moderate daily intake of up to 400 to 450 mg of caffeine is within the recommended limit for most people. This represents an average of 10 to 12 cups of tea per day.

Tea and fluid replacement
In an extensive review of the medical and scientific literature, it was found that tea does not have a diuretic effect due to caffeine unless the amount of tea consumed at one sitting contains more than 250-300mg of caffeine, equivalent to between 5 and 6 cups of tea.

Also, the volume of fluid that is consumed while enjoying a cup of tea can contribute towards the daily recommended fluid intake of 1.5 to 2 litres.
Tea is also a thirst quencher, because the unoxidized (natural polyphenols) that are released in the tea creates an astringent, “puckery” feeling in the mouth when you drink it, stimulating the salivary glands.

For further detailed “Health Information”, go to The Tea Association of Canada's website, www.tea.ca . From this Home Page, click on Health Professionals and, then, Library.