Tea Totaled

by WiredBerries Editors — March 19, 2008

Green tea can save the world! Or so it seems from all the press this beverage has recently been receiving. But is there scientific evidence to support all the hype? The answer is a bit complex. All teas (except for herbal teas) are made from the leaves of the same plant, Camellia sinensis. Black tea gets its color from undergoing full fermentation, the oxidation process that creates different types of tea. Oolong teas (frequently served in Chinese restaurants) are semi-fermented, while green and white teas are unfermented. Fermentation affects the protective flavonoids, natural antioxidant compounds called polyphenols, contained in tea. These contribute to tea's health-boosting potential, along with other compounds.

Although tea has been around for centuries, scientific study of it's benefits is fairly recent. Scientists are building an idea of how tea helps humans. Highlights from HealthyWomen.org:

• Cancer -- The compounds in tea show promise in blocking breast cancer cell growth, protecting against prostate cancer, reducing stomach or esophageal cancer risk, and preventing skin cancer.
• Cardiovascular disease -- Green tea consumption lowered mortality from cardiovascular causes and all causes in general (but not cancer) among 40,530 Japanese adults. Black tea helps blood vessels function better, which may lower blood pressure, and reduces cholesterol.
• High blood pressure -- Tea drinking protects against developing hypertension, lowers blood pressure among older women, and reduces the body's response to stress.
• Neurodegenerative disease -- Tea may offer neuroprotection against the destructive actions that contribute to Alzheimer's disease.