Green Tea

Green tea is used to increase energy, decrease sleepiness, and to ease upset stomaches. Green tea may also help control cholesterol levels and has been used for certain types of cancer or other diseases.

Green Tea is an herbal product that increases antioxidant activity in the body. Green Tea contains caffeine, which increases the activity of the nervous system.

Green Tea's health benefits involve the antioxidant capacity. Experiments show a direct effect of tea on reactive oxygen species and the chelation of metal ions, such as iron and copper. Clinical trials have demonstrated that tea consumption improves plasma antioxidant capacity and biomarkers of oxidative stress.

Placebo-controlled clinical trials suggest Green Tea may contribute to weight control.

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Epidemiological studies and laboratory experiments demonstrate that tea consumption is inversely relates with cardiovascular disease, although a direct cause-effect is not proven. Mechanisms of action under investigation include reduced LDL oxidation, enhanced endothelial cell functioning, effects on atherosclerosis, hypotensive effects, platelet aggregation, and improved cholesterol profiles.

Green tea exhibits antimicrobial actions against oral bacteria and provides a natural source of fluoride. Oolong and green tea inhibit bacterial adherence to tooth surfaces and the rate of acid production in animal studies.

Animal studies suggest the antioxidant fractions of tea possess anti-inflammatory properties.

A trial of oolong tea in type 2 diabetes revealed that tea reduces plasma glucose levels.

Tea is historically known for its calming effects. L-theanine (an amino acid) acts as a tranquilizer. Theanine is converted to catechins by the tea plant. The time of harvesting will influence the amount of theanine in the tea. Theanine is also considered to counteract some of the effects of caffeine and to lower cortisol levels during stress periods.

Green Tea has demonstrated activity against a number of pathogenic bacteria and fungi in laboratory conditions. Activity by epigallocatechin gallate (the active component in Green Tea) against the HIV virus has been demonstrated in vitro, with direct binding to certain CD4 molecules.

Experiments have suggested that the polyphenols in green tea may help in degenerative disorders, such as Parkinson and Alzheimer diseases.

Epidemiological studies and animal experiments provide evidence of green tea's potential as an anticancer agent. Comprehensive reviews are available but limited in their findings. A protocol for the meta-analysis of green tea's role in cancer prevention has been published.

The anticancer activity of green tea has been studied in animals and in laboratory environments. The polyphenols in green tea inhibit cell proliferation. The polyphenol epigallocatechin gallate (active compound in Green Tea) increases the activity of antioxidants of specific organs in mice, as well as their overall chemoprotective effect in those organs. Epigallocatechin gallate may facilitate direct binding to certain carcinogens. Polyphenols, especially catechins, may protect cells from tumor development by enhanced gap junction communication between cells. Tea blocks tumor growth by sealing the receptors of affected cells. Polyphenols may assist inhibition of tumor genesis in the skin, lungs, oral cavity, esophagus, stomach, small intestine, colon, liver, pancreas, ovary, and mammary glands. Green tea polyphenols induce apoptosis in a variety of cells, including human lymphoid leukemia and human prostate cells, and alter estradiol and sex-hormone binding globulin levels associated with breast cancer risk.

Long-term prospective and case-control studies show an inverse association between tea consumption and risk of cancer of the colon, urinary bladder, stomach, esophagus, lung, pancreas, prostate, and squamous cell. Increased risk of breast cancer recurrence and delayed onset of cancers in general have been described. Not all epidemiological studies provide the same results, and confounding variables include lifestyle. A risk of esophageal cancer from tea drinking has been suggested in epidemiological studies, but this also may be attributed to the scalding temperatures at which the beverage is consumed.

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