Antioxidants in tea

The antioxidants work on protecting the various organs of the body, and also eliminate free radicals that can potentially damage blood cells, DNA and collagen.

Tea is a very rich source of a specific kind of antioxidant flavonoids:
*Flavonols – myricetin, quercetin, kaempferol
*Theaflavins – formed when black tea leaves are oxidized
*Catechins – found in green tea; epigallocatechin-3 gallate (EGCG) is the main form

The detoxifying effect of these antioxidants protects cells from free radicals, the damage that can lead to blood clot formation, atherosclerosis, and cancer.

The flavonoids found in green and black tea are very effective radical scavengers. The tea flavonoids may therefore be active as antioxidants in the digestive tract or in other tissues after uptake.

One study in rats examined the role of theaflavins in black tea and the risk of diabetes, obesity and elevated cholesterol. Results showed that theaflavins reduced cholesterol and blood sugar levels (Lipids Health Dis. 2018 Mar 27).

Since ancient times, tea has been used as a health product or medicine to prevent and treat various diseases. The first recording of tea described it as a medicinal beverage in China in the 3rd century AD. Merchants helped its popularity to spread quickly across continents.

It was recommended by experts that drinking three or more cups of black tea throughout the day may decrease the risk of heart attack, and drinking 4-5 cups may promote blood vessel relaxation.
Antioxidants in tea

The benefits of tea drinking

Tea (Camellia sinensis) originate from Southern China and is consumed by over two thirds of the world population.

Green Tea is produced by heating the leaves shortly after harvesting through a process of steaming or pan-firing to prevent oxidation from occurring, and then rolling and drying the leaves. Black and Oolong Tea undergo full or partial oxidation, which makes the leaves–and subsequent brew—darker in color.

Some review articles have reported the relationship between the tea consumption and the human cancer risk. A general overview of the pertinent epidemiological studies on tea consumption and cancer prevention in different organs such as bladder and urinary tract, breast, colon and rectum, esophagus, kidney, liver, lung, pancreas, stomach, and uterus is provided.

The powerful antioxidant properties of the tea are generally attributed to its flavonoid components; theaflavins, bisflavanols and theaflavic acids .These compounds are all potent antioxidant in vitro and, when consumed, may act as the free radical scavengers which remove endogenously generated superoxide, peroxyl and hydroxyl radicals.

The antioxidant property of tea is also associated with several other mechanisms e.g., depolarization of electrons, formation of intramolecular hydrogen bonds, rearrangement of the molecular structure. These compounds may also prevent oxidative reactions by chelating free copper and iron, which may catalyze the formation of reactive oxygen species in vitro.

Caffeine, 1,3,7-trimethylxanthine, is widely distributed in natural products, such as tea. Caffeine shows a variety of biological effects those have attracted the interest of pharmacologist and clinicians. Caffeine is regard as follows;
･ Diuretic
･ Cardiac muscle stimulant
･ Central nervous system stimulant
･ Smooth muscle relaxant
･ Elevates free fatty acids and glucose in plasma

In a prospective study of more than 74,000 subjects who were followed for 10 years, an inverse relationship was found between tea drinking and risk of stroke. During that time, 4,089 cases of stroke were recorded. After adjusting for other risk factors, tea consumption was associated with a significantly lower risk of stroke. Those who consumed four or more cups of tea per day had a 21 percent reduced risk of stroke compared to those who did not drink tea (Larsson SC, Virtamo J, Wolk A. Black tea consumption and risk of stroke in women and men. Ann Epidemiol. 2013 Mar;23(3):157-60).
The benefits of tea drinking

Ginger and ginger tea for your health

Powdered ginger root and ginger tea have been used in many studies. To make ginger tea, peel and slice a 2 – inch piece of ginger root. Add to a pan 4 cups of boiling water. Cover and simmer for 15 - 20 minutes. Strain and serve, Add lemon and honey to taste.

Ginger dilates blood vessels and may increase blood circulation to the arthritic joints; its anti-inflammatory effects (inhibition of prostaglandins) helps with the treatment of arthritis.

Ginger is also well-known for relieving indigestion and nausea in human and can be used for similar problems in pets, including excess intestinal gas.

The goner tea can also help relieve the aches and discomfort of fever and help soothe the nervous system.

Ginger is a very versatile flavor. It makes delicious cold drinks, goes well with seafood and chicken, blends with fruits and vegetables and can be crystalized into candy.
Ginger and ginger tea for your health

Drinking tea to prevent Alzheimer’s disease

A steaming cup of black tea or green tea, the comforting drink of choice for millions of people around the word, may also help to treat or prevent Alzheimer’s disease.

Alzheimer’s disease is a type of dementia in which parts of the brain atrophy and cease to function.

The nerve cells concerned with memory are located in the base part of the forebrain. In the brain of Alzheimer’s disease patients, the nerve cells lose their functions, and the functions of these cells thought to be good way of treating Alzheimer’s disease.

The study shows that a component in tea, teannin was found to stimulate the synthesis of this growth factor.

Laboratory test found that regular consumption of green or black tea inhibits the activity of certain enzymes in the brain that are implicated in the development of Alzheimer’s disease.

The findings in the lab experiment showing that compounds in green tea may protect brain cells from damaging processes that mark dementia conditions like Alzheimer’s disease.

In China and Japan, aging doesn’t seem to mean inevitable cognitive decline and when it does occur it is often less severe than the syndrome seen in the west. There is evidence that green tea may actually ward off Alzheimer’s disease and other forms of mental degeneration.
Drinking tea to prevent Alzheimer’s disease

Tea and Fluoride

The tea plant naturally concentrates fluoride from soil and water. Fluoride accumulates mostly in the leaves of the tea plant, especially the mature or fallen leaf.

A large percentage of the total fluoride, 25-84%, is released during infusion, and tea is considered to be major source of fluoride.

Instant tea is a reasonably good choice of beverage, although in very large quantities, it can result in excessive fluoride intake.

Brewed tea also contains fluoride, though in lower concentrations than instant tea. In practice, fluoride content in tea as consumed will be higher if the beverage is made with fluoridated water.

Additionally, brewed tea is higher in antioxidant phytonutrients than instant tea and thus is preferable when available.

The fluoride in tea is not necessarily a bad things. Tea consumption has been linked with healthier teeth and gums and stronger bones, possibly in past due to its fluoride content.

It also contributes bones to resistant to decay by acids and demineralization.

The benefits of fluoride are greatest when exposure to it begins in infancy and continues during the development of a child’s teeth.

Fluoride is not a concern unless you are drinking more than two or three quarts of instant tea, or a gallon of regular brewed tea, daily.
Tea and Fluoride