Tea has cancer-fighting potentials, study show!
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The health benefits of tea, ranging from a lower risk of certain cancers to weight loss, and protection against Alzheimer's Disease, have been linked to the polyphenol content of the tea. Green tea contains between 30 and 40 percent of water-extractable polyphenols, while black tea (green tea that has been oxidized by fermentation) contains between 3 and 10 percent. Oolong tea is semi-fermented tea and is somewhere between green and black tea.
The four primary polyphenols found in fresh tealeaves are epigallocatechin gallate (EGCG), epigallocatechin, epicatechin gallate, and epicatechin. |
"These findings extend related observations on the anti-carcinogenic potential of tea ingredients and suggest that consumers may benefit more by drinking both green and black teas," wrote lead author Mendel Friedman from the USDA.
The research study
Friedman and his co-workers from Keimyung, Uiduk, and Yeungnam Universities in South Korea investigated the ability to induce cell death in human cancer and normal cells for nine green tea catechins, three black tea theaflavins, and theanine extracted using either an aqueous and or an 80%-ethanol/water method.
"Because tumor promotion may be the only reversible event during cancer development, its suppression is regarded as an effective way to inhibit carcinogenesis," said Friedman.
The researchers report that the majority of the catechins, theaflavins, theanine, and all the general tea extracts decreased the numbers of human breast (MCF-7), colon (HT-29), hepatoma (liver) (HepG2), and prostate (PC-3) cell lines, with the ethanol/water extracts found to contain higher levels of flavonoids and to have a higher activity.
"The anticarcinogenic effects of tea compounds and of tea leaf extracts varied widely and were concentration dependent over the ranges from 50 to 400mcg/mL of tea compound and from 50 to 400mcg/g of tea solids," wrote the researchers.
Flavonoid levels not the key?
However, the flavonoid levels of the teas were not found to correspond with the anti-cancer activities.
The researchers did not undertake a mechanistic study, but state that previous studies have suggested the flavonoids can induce programmed cell death (apoptosis), stop P450 enzymes that activate pro-carcinogens, stop the transmission of signals by tumour promoters, bind to damage DNA usually involved in cancer promotion, or inhibit the formation of new blood vessels in the tumor (angiogenesis).
Whether the tea compounds work independently, additively or synergistically merits further study, said the researchers.
"Because it may be too risky to translate results from cell assays to in vivo effects, the observed destruction of a broad range of cancer cells suggests the need for animal and human studies designed to ascertain whether the observed wide variation in potencies of tea compounds and teas can predict corresponding effects in vivo," they said. |
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Tea Benefits Trivia:
 Did you know that:
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Tea contains about 20 types of amino acids. Amino acids are the building blocks of protein. Proteins are needed as the body's cells need enzymes to exist, survive and divide. And enzymes are made of proteins. L-theanine is the most abundant type of amino acid in green tea. Read more about amino acids here.
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Tea leaves are said to be high in Vitamin K. This vitamin's most important function is to aid in blood clotting. A deficiency of this vitamin may lead to impaired clotting and hence, more open to easy bruising and bleeding. Go here for more info on Vitamin K.
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Antioxidants in tea help fight the ravages of free radicals that are seen as the source of many of today's debilitating diseases. Did you know that aside from the catechins that are so abundant in tea, there are a lot of other types of antioxidants? Discover them all here.
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Tea leaves and drink have very high mineral content. Minerals are the chemical elements that support certain structural and functional roles in the human body. Among the minerals abundant in tea are phosphorus, calcium, potassium, magnesium and manganese. Find out more about Minerals here.
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Herbal Teas are more properly referred to as 'tisanes' or more loosely, infusions, to distinguish them from the true teas which are derived from the camelia sinensis plant. Tisanes are made from placing herbs in hot, near-boiling, or even boiling water, and then steeping them for a short period of time. There are thousands of herbs that can be made into tisanes. Discover some of these herbs here.
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The quality of the water used to brew the tea is very important. It is believed that the water used must be free of contaminants and contain enough oxygen to enhance the natural flavor of the tea. Teas made with pure water yield a crisp flavor and a clear brew that is aesthetically pleasant. Learn more about the health benefits of water here.
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