![]() ![]() The authors noted that tea appears to show favorable effects on cardiovascular risk factors based on the available evidence, but this is based on only a modest number of small, short-term clinical trials so firm conclusions cannot be made. Learn more about some of the research on tea on health:Ī Cochrane review found very few large, long-term studies that examined green or black tea for the primary prevention of cardiovascular disease. All said, in practice it’s important to keep in mind that tea-even tea with a splash of milk-can be a healthful drink. Higher-fat milks also reduced the antioxidant capacity of tea, but to a lesser degree. One study that analyzed the effects of adding skimmed, semi-skimmed, and whole milk to tea concluded that skimmed milk significantly reduced the antioxidant capacity of tea.Flavonoids are known to “deactivate” when binding to proteins so this theory makes scientific sense. Some research suggests that the protein and possibly the fat in milk may reduce the antioxidant capacity of tea.How accurately people report their tea intake (e.g., type, amount, brew strength) and their overall diet (e.g., do they eat other foods rich in flavonoids?) are other factors that need to be clarified as they can affect study results. Where the tea leaves are grown, the specific blend of tea leaves, type of processing, and addition of ingredients such as milk, honey, and lemon can alter specific flavonoid content. Indeed, one reason for conflicting results in observational studies may be the wide variations in tea types with varying flavonoid content. Herbal teas contain polyphenols as well but will vary highly depending on its plant origin. Green tea is richest in epigallocatechin-3 gallate whereas black tea is richest in theaflavins research has shown that both can exert health benefits. Though green tea is often believed to be richer in polyphenols than black or oolong (red) teas, studies show that-with the exception of decaffeinated tea-all plain teas have about the same levels of these chemicals, albeit in different proportions. Free radicals can alter DNA by stealing its electrons, and this mutated DNA can increase LDL cholesterol or alter cell membrane traffic-both harmful to our health. These chemical compounds act as antioxidants, which control the damaging effects of free radicals in the body. Polyphenols, or flavonoids, are likely a key component to what makes tea a healthful drink. So pick a color, let it cool, and enjoy a cup! In the meantime, there appears to be little risk associated with drinking tea except for frequent consumption of very hot tea. Randomized controlled trials are needed to confirm if these healthful and harmful associations are causal. However, there may be an increased risk of esophageal and stomach cancers from drinking tea that is too hot (more than 131-140° F ). Observational research has found that tea consumption of 2-3 cups daily is associated with a reduced risk of premature death, heart disease, stroke, and type 2 diabetes. Human studies have generally been less conclusive, yet show promise. ![]() Tea and HealthĪnimal studies suggest potential health benefits of tea due to its high polyphenol content. These are plant chemicals that give teas their distinct flavor and aroma and may have health-promoting properties. Most traditional teas do not contain a significant amount of nutrients, but are rich in polyphenols. Catechins – found in green tea epigallocatechin-3 gallate (EGCG) is the main form. ![]()
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