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Tea is a great aid in the battle against tooth decay. It contains Polyphenols which tend to reduce the formation of plaque. However, it also contains fluoride which strengthens tooth enamel.
Tea has some effect against cancer because it inhibits the formation or action of cancer-causing substances. Tea may block the action of nitrosamines which can cause cancer, said Dr. Han Chi, an associate professor at the Institute of Nutrition and Food Hygiene under the Chinese Academy of Preventative Medicine. In a test of 145 types of tea, she and her colleagues rated green tea highest, with a blocking rate of 90 percent. Brick, Jasmine, oolong, and black tea followed in that order.
Another way tea may help fight cancer is through preventing cell mutation. The antioxidation actions of the polyphenols in green tea inhibit mutation of the DNA in healthy cells, which can cause them to become cancer cells.
Long ago in China, tea was an ingredient in immortality potions favored by the Taoists. Still today, perhaps as an echo of those beliefs, claims are made that tea drinking helps one to live to a ripe old age. While it is no magic fountain of youth, some of its benefits can be said to contribute to longevity (stimulation of bodily functions, strengthening the immune system, reducing the chance of heart disease and improving stomach functions). The fluoride in tea can strengthen bones and help ward off osteoporosis in the same way that is strengthens dental enamel.
Research indicates that tea may work against heart attacks, stroke, and thrombosis. Tea contributes to this in several ways. It does in a general way through its role as gentle stimulant to the heart and circulatory system. Second, it strengthens and keeps the blood vessel walls soft. Third, there is evidence that the phenols in tea inhibit the absorption of cholesterol in the digestive tract, which could help decrease the cholesterol in the bloodstream. Fourth, it may decrease the blood's tendency to form thrombi, or unwanted clots. Often several of these functions operate together against stroke or heart attack. Strokes and thrombosis often occur because the blood vessels have lost their elasticity. Rutin has long been prescribed to keep these walls soft.
In both China and other countries it was at one time believed that green tea contained a substance known as vitamin P which worked with vitamin C to strengthen the walls of the capillaries, the smallest blood vessels, preventing leakage of blood nutrients.
Tea has turned out to be a double-barrelled threat to tooth decay for both the polyphenols (tannin) and the fluoride it contains. Polyphenols tend to reduce the formation of plaque, while fluoride strengthens tooth enamel so that it can resist decay.
Considerable research is being carried out on the role of tea drinking in preventing cancer. Out of 25 papers related to health presented at the Hangzhou Symposium, seven reported on research on cancer and tumors. Green tea seems to get the best results, with Lung Ching Preferred. Stomach cancer, the number one cause of death in Japan, is at its lowest rate in Shizuoka prefecture along the coast southwest of Tokyo. One explanation is that Shizuoka is a tea-growing district and its inhabitants drink large amounts of green tea.
Tea has some effect against cancer because it inhibits the formation or action of cancer-causing substances. Tea may block the action of nitrosamines which can cause cancer, said Dr. Han Chi, and associate professor at the Institute of Nutrition and Food Hygiene under the Chinese Academy of Preventative Medicine. In a test of 145 types of tea, she and her colleagues rated green tea highest, with a blocking rate of 90 percent. Brick, Jasmine, oolong, and black tea followed in that order.
Another way tea may help fight cancer is through preventing cell mutation. The antioxidation actions of the polyphenols in green tea inhibit mutation of the DNA in healthy cells, which can cause them to become cancer cells.
In China it is widely stated that green tea is a source of vitamin C. Since
this vitamin is destroyed by heat and tea is made in hot water, this statement
seems somewhat contradictory. However, recent tests in China have found that
heat destruction of vitamin C does occur, but not in tea. Something in tea,
as yet undetermined, apparently helps stabilize vitamin C.
The amount of vitamin C contained in green tea varies greatly depending on
growing conditions, the age of the leaves at picking, and how long they have
been stored. According to Chinese calculations, typical green tea made with
three grams of dry leaves to a cup should yield about six milligrams of vitamin
C in three infusions in water at 158 to 212 degrees Fahrenheit (70 to 100 degrees
centigrade). Eighty-five percent of the vitamin C is released in one five minute
infusion at 176 degrees Fahrenheit (80 degrees centigrade). Tea also contains
vitamins B1, B2, K, and P, and niacin, folic acid, and manganese, but in such
small amounts as to be negligible.
Another way tea may help fight cancer is through preventing cell mutation. The antioxidation actions of the polyphenols in green tea inhibit mutation of the DNA in healthy cells, which can cause them to become cancer cells. In rats injected with a cancer-causing substance and fed green tea, cancer did not develop, but it did in the control group without tea.
An antioxidant made from green tea applied to the skin significantly inhibited growth of induced skin cancer in mice. It is the EGCG catechin that improves fidelity of DNA replication.
In similar tests in Fujian province, green tea markedly decreased the incidence of Lung cancer in rats.
Some researchers claim tea acts as a mild germicide in the digestive tract to help prevent food poisoning and diseases like cholera, typhoid, and dysentery. "The antibacterial effects of tea have been well documented in Chinese scientificliterature," writes Dr. Albert Y. Leung in Chinese Herbal Remedies. "Green teas have stronger effects than black teas. They are effective against any types of bacteria, including those that cause dysentery, diphtheria, and cholera... in treating bacillary dysentery, amoebic dysentery, acute gastroenteritis (inflammation of stomach and intestine), and enteritis (inflammation of the intestine)."
Studies in several countries have found all kinds of tea to have some effect in reducing cholesterol in blood fats. Triglycerides and cholesterol are the two important fat substances in the bloodstream. These are essential for many things, but cholesterol also builds up on the walls of the arteries, causing them to narrow and restrict blood flow, a condition known as atherosclerosis.
Polyphenols have been found to increase white blood cells, the "soldiers" which fight infection in the human body. Tea extract is one of the main ingredients in a medicine now widely used with a high rate of success in China to counteract the reduction in white blood cells which accompanies radiation therapy.
A study of Jasmine tea by the Fujian Institute of Traditional Medicine and Pharmacology found that tea heightened certain functions of the white blood cell is mice. In a related area, Soviet researchers say that tea helps the body excrete harmful radioactive strontium 90 before it settles in the bones. Chinese sources say tea can help absorb strontium 90 even after it has lodged in the bones.
Research indicates that tea may work against heart attacks, stroke, and thrombosis. Tea contributes to this in several ways. It does in a general way through its role as gentle stimulant to the heart and circulatory system. Second, it strengthens and keeps the blood vessel walls soft. Third, there is evidence that the phenols in tea inhibit the absorption of cholesterol in the digestive tract, which could help decrease the cholesterol in the bloodstream. Fourth, it may decrease the blood's tendency to form thrombi, or unwanted clots. Often several of these functions operate together against stroke or heart attack. Strokes and thrombosis often occur because the blood vessels have lost their elasticity. Rutin has long been prescribed to keep these walls soft.
Tea has turned out to be a double-barrelled threat to tooth decay for both the polyphenols (tannin) and the fluoride it contains. Polyphenols tend to reduce the formation of plaque, while fluoride strengthens tooth enamel so that it can resist decay.
Tea has some effect against cancer because it inhibits the formation or action of cancer-causing substances. Tea may block the action of nitrosamines which can cause cancer, said Dr. Han Chi, and associate professor at the Institute of Nutrition and Food Hygiene under the Chinese Academy of Preventative Medicine. In a test of 145 types of tea, she and her colleagues rated green tea highest, with a blocking rate of 90 percent. Brick, Jasmine, oolong, and black tea followed in that order.
Another way tea may help fight cancer is through preventing cell mutation. The antioxidation actions of the polyphenols in green tea inhibit mutation of the DNA in healthy cells, which can cause them to become cancer cells.
Long ago in China, tea was an ingredient in immortality potions favored by the Taoists, who were keen on that subject. Still today, perhaps as an echo of those beliefs, claims are made that tea drinking helps one to live to a ripe old age. While it is no magic fountain of youth, some of its benefits can be said to contribute to longevity (stimulation of bodily functions, strengthening the immune system, reducing the chance of heart disease and improving stomach functions). The fluoride in tea can strengthen bones and help ward off osteoporosis in the same way that is strengthens dental enamel.
Pu-erh is often taken for relief of indigestion and diarrhoea. Modern medical tests indicate its effectiveness in reducing cholesterol. Pu-erh is customarily kept for a long time, and in Asian tradition leaves with a light coating of mold are considered the best and to have the greatest medicinal effect. However, tests in two universities and a medical center in Japan showed no significant difference between two and twenty-year-old Pu-erh in reducing cholesterol.
Research indicates that tea may work against heart attacks, strokes, and thrombosis. Tea benefits the health in several ways. Firstly, it acts as a gentle stimulant to the heart and circulatory system. Secondly, it strengthens and keeps the blood vessel walls soft. There is also evidence that the phenols in tea inhibit the absorption of cholesterol in the digestive tract, which could help decrease the cholesterol in the bloodstream. Last but not least,, it may decrease the blood's tendency to form thrombi, or unwanted clots. Often several of these functions operate together against stroke or heart attack. Strokes and thrombosis often occur because the blood vessels have lost their elasticity. Rutin has long been prescribed to keep these walls soft.
Tea has turned out to be a double-barrelled threat to tooth decay for both the polyphenols (tannin) and the fluoride it contains. Polyphenols tend to reduce the formation of plaque, while fluoride strengthens tooth enamel so that it can resist decay.
Considerable research is being carried out on the role of tea drinking in preventing cancer. Out of 25 papers related to health presented at the Hangzhou Symposium, seven reported on research on cancer and tumors. Green tea seems to get the best results, with Lung Ching Preferred. Stomach cancer, the number one cause of death in Japan, is at its lowest rate in Shizuoka prefecture along the coast southwest of Tokyo. One explanation is that Shizuoka is a tea-growing district and its inhabitants drink large amounts of green tea.
Tea has some effect against cancer because it inhibits the formation or action of cancer-causing substances. Tea may block the action of nitrosamines which can cause cancer, said Dr. Han Chi, and associate professor at the Institute of Nutrition and Food Hygiene under the Chinese Academy of Preventative Medicine. In a test of 145 types of tea, she and her colleagues rated green tea highest, with a blocking rate of 90 percent. Brick, Jasmine, oolong, and black tea followed in that order.
Another way tea may help fight cancer is through preventing cell mutation. The antioxidation actions of the polyphenols in green tea inhibit mutation of the DNA in healthy cells, which can cause them to become cancer cells.
On the effect tea has on fat in the bloodstream, Chinese claims that it actually helps reduce the amount of fat in the tissues may seem less extravagant.
Long ago in China, tea was an ingredient in immortality potions favored by the Taoists, who were keen on that subject. Still today, perhaps as an echo of those beliefs, claims are made that tea drinking helps one to live to a ripe old age. While it is no magic fountain of youth, some of its benefits can be said to contribute to longevity (stimulation of bodily functions, strengthening the immune system, reducing the chance of heart disease and improving stomach functions). The fluoride in tea can strengthen bones and help ward off osteoporosis in the same way that is strengthens dental enamel.
Polyphenols have been found to increase white blood cells, the "soldiers" which fight infection in the human body. Tea extract is one of the main ingredients in a medicine now widely used with a high rate of success in China to counteract the reduction in white blood cells which accompanies radiation therapy.
A study of Jasmine tea by the Fujian Institute of Traditional Medicine and Pharmacology found that tea heightened certain functions of the white blood cells in mice. Soviet researchers say that tea helps the body excrete harmful radioactive strontium 90 before it settles in the bones. Chinese sources say tea can help absorb strontium 90 even after it has lodged in the bones.
Research indicates that tea may work against heart attacks, stroke, and thrombosis. Tea contributes to this in several ways. It does in a general way through its role as gentle stimulant to the heart and circulatory system. Second, it strengthens and keeps the blood vessel walls soft. Third, there is evidence that the phenols in tea inhibit the absorption of cholesterol in the digestive tract, which could help decrease the cholesterol in the bloodstream. Fourth, it may decrease the blood's tendency to form thrombi, or unwanted clots. Often several of these functions operate together against stroke or heart attack. Strokes and thrombosis often occur because the blood vessels have lost their elasticity. Rutin has long been prescribed to keep these walls soft.
Tea has turned out to be a double-barrelled threat to tooth decay for both the polyphenols (tannin) and the fluoride it contains. Polyphenols tend to reduce the formation of plaque, while fluoride strengthens tooth enamel so that it can resist decay.
Considerable research is being carried out on the role of tea drinking in preventing cancer. Out of 25 papers related to health presented at the Hangzhou Symposium, seven reported on research on cancer and tumors. Stomach cancer, the number one cause of death in Japan, is at its lowest rate in Shizuoka prefecture along the coast southwest of Tokyo. One explanation is that Shizuoka is a tea-growing district and its inhabitants drink large amounts of green tea.
Tea has some effect against cancer because it inhibits the formation or action of cancer-causing substances. Tea may block the action of nitrosamines which can cause cancer, said Dr. Han Chi, and associate professor at the Institute of Nutrition and Food Hygiene under the Chinese Academy of Preventative Medicine. In a test of 145 types of tea, she and her colleagues rated green tea highest, with a blocking rate of 90 percent. Brick, Jasmine, oolong, and black tea followed in that order.
Another way tea may help fight cancer is through preventing cell mutation. The antioxidation actions of the polyphenols in green tea inhibit mutation of the DNA in healthy cells, which can cause them to become cancer cells.
Long ago in China, tea was an ingredient in immortality potions favored by the Taoists, who were keen on that subject. Still today, perhaps as an echo of those beliefs, claims are made that tea drinking helps one to live to a ripe old age. While it is no magic fountain of youth, some of its benefits can be said to contribute to longevity (stimulation of bodily functions, strengthening the immune system, reducing the chance of heart disease and improving stomach functions). The fluoride in tea can strengthen bones and help ward off osteoporosis in the same way that is strengthens dental enamel.
All
our Teas are pure, organically harvested and hand processed without any
industrial alteration. This preserves the natural taste, aroma and goodness.
Please remember that you are entitled to green membership and a free health
consultation with your tea purchase. Simply complete the health consultation
questionnaire (link above right) after making your tea purchase.
