Green tea, indigenous to India and China, hailed and has been have for the health benefits worldwide, but has just recently gained popularity in america.
Tea is regarded as the most consumed drink on the planet behind water, nonetheless 78% of the tea consumed worldwide is black and only about 20% is green.
All varieties of tea except herbal tea are brewed from the dried leaves of the Camellia sinensis bush. The level of oxidation of the leaves determines the type of tea.
Green tea is manufactured from un-oxidized leaves and is among the less processed types of tea (with white tea the least) and so contains among the most antioxidants and beneficial polyphenols.
Allow me to share the possible health benefits associated with green tea. It’s important to see that more evidence is required before these possible health benefit links are shown certain:
As stated by the National Cancer Institute, the polyphenols in tea have been proven to reduce tumor growth in lab and animal studies and could protect against damage resulting from uv UVB radiation.
In states where green tea consumption is high, cancer rates are generally lower, but it is impossible to know whether it’s the green tea that prevents cancer in these particular populations or other lifestyle variables.
One large scale clinical study compared green tea drinkers with non-drinkers and found that those who drank the most tea were less likely to develop pancreatic cancer, particularly girls, who were prone to develop the ailment.
Studies also have demonstrated the positive impacts of green tea on breast, lung, ovarian, colorectal, esophageal, bladder, prostate, skin and stomach cancer.
Researchers think that it is the higher level of polyphenols in tea that help stop them from growing and kill cancerous cells , however the exact mechanisms through which tea interacts with cancerous cells is unknown.
Other studies have demonstrated an insufficient preventative ramifications of tea on cancer. The total amount of tea required for cancer-preventative effects has also varied extensively in studies – from 2- 10 cups per day.1
A 2006 study printed in the Journal of the American Medical Association concluded that green tea consumption is associated with reduced mortality due to any or all causes.
Green tea contains catechins, polyphenolic compounds that are thought to exert numerous protective effects, especially on the cardiovascular system.
Another study found that consuming 10 cups of green tea daily can lower total cholesterol, however, consuming 4 cups or less had no influence on cholesterol levels.
Drinking green tea or coffee on a regular basis is connected with a decreased threat of stroke, based on a study Journal of the American Heart Association.
The lead composer of the study, Yoshihiro Kokubo, M.D., Ph.D., said, “This is the first large-scale study to analyze the combined effects of both green tea and coffee on stroke dangers. You could make a modest but positive lifestyle change to help lower the chance of stroke with the addition of daily green tea to your diet plan.”
Studies concerning the connection between green tea and diabetes have already been inconsistent. Some have demonstrated a lower danger of developing type 2 diabetes for green tea drinkers than for those who consumed no tea, while other research have found no association between diabetes and tea consumption at all.
Green tea may boost a small, non significant weight reduction in overweight and obese adults; nonetheless, because the weight lost in the studies were so minimal, it is improbable that green tea is very important to weight loss.
Other research have found that green tea is helpful in treating skin conditions, preventing dental cavities, chronic tiredness, stress and enhancing arthritis by reducing inflammation.
Researchers studied an animal model for inflammatory skin diseases, often characterized by spots of dry, red, flaky skin caused by the inflammation and overproduction of skin cells. Those showed slower growth of skin cells and the presence of a gene that regulates the cells’ life cycles.
Research published in the journal Psychopharmacology in 2014 suggests that our brain’s cognitive functions, especially the working memory can be enhanced by green tea.
The research team said their findings indicate that green tea could be promising in the treatment of cognitive impairments associated with neuropsychiatric illnesses, such as dementia.
In a study published in 2011, researchers examined the effect of a component of green tea, CAGTE, after it was digested, to see the way that a key protein impacted in Alzheimer’s disease. The research demonstrated that CAGTE protected the cells from the toxic aftereffects of the protein amyloid-beta.
The Alzheimer’s Society remarked that, “this study adds to previous research that suggests green tea might help reduce the risk of Alzheimer’s disease. On the other hand, the researchers used a far higher dose of the green tea substance that was effective than would be seen in the body. More research is required to see whether green tea is protective at a significantly lower dose, and also to understand the mechanics involved.”
Researchers in the University of Michigan released results of a study in 2013 that demonstrated a molecule in green tea might assist in preventing the fold of special proteins in the brain.
Also, the outcomes of a study printed by the University of Missouri in 2015 concluded that green tea extract and exercise hindered the progress of Alzheimer’s disease in mice. They expect that a compound found in green tea, their complete study of EGCG, could finally cause treatments for Alzheimer’s disease in people.