The natural antioxidant properties of tea may help combat the risk of developing Coronary Heart Disease. Research has suggested that drinking around 4-5 cups of tea a day may have a beneficial effect on two long established heart disease risk factors: high blood cholesterol and high blood pressure. Studies have shown that average blood cholesterol and blood pressure drop, as tea consumption increases and experts believe the flavanoids in tea are responsible for the effect. Other studies have shown that tea flavanoids may also decrease blood clotting which is another common cause of cardiovascular disease.
Tea is one of the few natural sources of fluoride (depending on the type and strength of tea) and has been shown to have a positive effect on preventing tooth decay and gum disease.
Tea consumption may have beneficial effects in reducing cancer risk. As tea is one of the most popular drinks in the world, any possible relationship between its consumption and a reduced incidence of cancer in humans is of great significance.
Results of the most recent preliminary research published in Nutrition and Cancer indicated that tea may protect against the development of pancreatic and prostate cancer. Researchers from the National Centre for Toxicological Research in the United States, extracted theaflavins and polyphenols and demonstrated that they significantly inhibited the growth of human pancreatic and prostate tumour cells. Their research also indicated that tea could have a role to play in changing the genes involved in the process of causing cancer.
Free Radicals & Antioxidants:
Although the oxygen we breath is vital to life, it is also incorporated into very reactive substances called free radicals which are harmful to our bodies. Free radicals cause damage to the components of our cells and have been implicated in the slow chain reaction of damage leading to heart disease and cancer. Antioxidants in our diet help to prevent and repair the damage caused by free radical attack.
Tea (both green and black) is also a rich source of antioxidants called flavanoids. There is a growing body of evidence which confirms that those flavanoids play an important role in protecting us from heart disease and cancer.