Tea has been a staple in our world for centuries, from the beautiful and elegant tea ceremonies of Japan and China to the pitchers of iced tea that are a common sight on picnic tables during BBQs and other warm weather activities. Although teas have been brewed for ages, scientists have only recently discovered the healthy benefits of drinking tea.
Extremely strong antioxidants, called polyphenols, are commonly found in tea. In fact, tea has the highest levels of polyphenols in any edible product, 30% of dry tea’s mass is composed of polyphenols. These impressive polyphenols help facilitate a host of healthy activities in the body.
Joe A Vinson, a chemistry professor at the University of Scranton, has discovered that the polyphenols in tea can aid in reducing the likelihood of blocked arteries by hindering cholesterol from oxidizing. As we know, blocked arteries are often the cause of heart attacks, strokes, and high blood pressure. While vitamin C has always been considered the most effective antioxidant, one of the polyphenols found in tea, epigallocatechin gallate, has been determined to counteract five times the amount of LDL cholesterol as vitamin C. Polyphenols have the added benefit of working in both the bloodstream and the artery walls at the same time, which vitamin C does not. According to Dutch studies, men who consumed 4 cups of black tea per day faced a 58% lower chance of dying from heart disease and those who drank more than 5 cups of black tea daily reduced their likelihood of stroke by 69% in contrast to men who drank less tea.
Tea has also been shown to be a powerful ally in the fight against cancer. Research preformed at the Case Western University School of Medicine, has revealed that tea can stop the development of cancer in all stages. Consuming tea, in situations where a tumor is already present, has been shown to reduce the size of the growth. Green tea has proven to be extraordinarily helpful to those suffering from skin cancer, displaying the same effectiveness regardless of whether it is applied topically or ingested.
Even the formations of cavities can be slowed or halted by tea. The polyphenol tannin in tea has an antibiotic property that destroys the bacteria that aids in tooth decay. Tea also contains fluoride, which has been shown to strengthen teeth, and four compounds (catechin, caffeine, tannin and tocopherol), which increases the tooth enamel's ability to neutralize the effects of acid.
For maximum benefits, brew your tea for at least three minutes. Brewing the recommended time allows for the maximum amount of polyphenols to emerge. Opt for bagged tea, if possible, since the tea bag provides more surface for polyphenols to dissolve through. Any variety of tea is helpful, but the most researchers suggest black or green tea.