Drinking tea has been associated with health benefits
for centuries, only in recent years have its medicinal properties been
investigated scientifically.
- Tea's
health benefits are largely due to its high content of flavonoids —
plant-derived compounds that are antioxidants.
- Green
tea is the best food source of a group called catechins.
In test tubes, catechins are more powerful than
vitamins C and E in halting oxidative
damage to cells and appear to have other disease-fighting properties.
- Studies
have found an association between consuming green tea and a reduced risk
for several cancers, including, skin, breast, lung, colon, esophageal,
and bladder.
- Additional
benefits for regular consumers of green and black teas include a reduced
risk for heart disease. The antioxidants in green, black, and oolong
teas can help block the oxidation of LDL (bad) cholesterol, increase HDL
(good) cholesterol and improve artery function.
Tips to get the most out of tea-drinking:
- Drinking
a cup of tea a few times a day to absorb antioxidants and other
healthful plant compounds.
- In
green-tea drinking cultures, the usual amount is three cups per day.
- Allow
tea to steep for three to five minutes to bring out its catechins.
- The
best way to get the catechins and other flavonoids in tea is to drink it
freshly brewed. Decaffeinated, bottled ready-to-drink tea preparations,
and instant teas have less of these compounds.
- Tea
can impede the absorption of iron from fruits and vegetables.
- Adding
lemon or milk or drinking tea between meals will counteract this
problem.
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