Tea Fights Ovarian Cancer, study indicates!
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A recently-published study has indicated that women who drink tea are less likely to develop ovarian cancer than those who do not drink tea.
In the study published in the Archives of Internal Medicine, researchers evaluated a link between tea consumption and the risk of ovarian cancer in more than 60,000 women aged 40 to 76 in Sweden.
The women were asked to fill out questionnaires on food and beverages they consumed regularly. The participants were then followed for about 15 years. About two-thirds of the women indicated that they drank tea at least once a month. |
During the follow-up period, 301 women were diagnosed with ovarian cancer, and the researchers were able to correlate tea drinking with lowered ovarian cancer risk.
Researchers found the more tea women drank, the lower their risk of ovarian cancer. Women who drank at least 2 cups of tea per day had a 46% lower risk of ovarian |
cancer compared with women who do not drink tea. The study further showed that each additional cup of tea was associated with an 18% lower risk of ovarian cancer. They say the ovarian cancer prevention benefits also extended to women who drank coffee in addition to tea.
Several studies have suggested that both green and black tea may protect against various cancers. But researchers say this is the first study to look specifically at the relationship between drinking tea and the risk of ovarian cancer. They hasten to add that more studies are needed to confirm the relationship between tea and cancer. |
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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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