Green tea is a drink made exclusively from Chinese tea leaves (Camellia sinensis) that have undergone only minimal oxidation during processing. This strain is native to China and is connected with many cultures in Asia: from Japan to the Middle East. Black tea is still the most popular type of tea in Europe.
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There are many varieties of teas around the world – but they differ in terms of growing conditions, processing and harvesting time. Drinking tea, especially green tea, reduces the risk of getting sick gastrointestinal cancer, mainly of the stomach, esophagus and colon. This is indicated by a study of 75 Chinese women to determine the impact of their lifestyle on their health. The salutary effect of green tea on memory, vascular system diseases and against some neurodegenerative diseases has been known to us for a long time. Now it can be used in medicine as an anti-carcinogenic substance. Dr. Laurent Chevalier, a nutritionist at CHU in Montpellire, confirms that the health benefits of tea have been known for a long time. In his opinion, better «drink tea in the morning rather than coffee ». The new study only confirms previous analyzes that show the protective effect of tea on health. A group of researchers recently published their work in The American Journal of Clinical Nutrition, where they described their research on the quantity and quality of tea consumed by 75000 Chinese women in the team «The Shangai Women Health Study«Who participated in a large-scale project to determine the extent to which lifestyle affects health. After 11 years of follow-up, researchers found that drinking tea regularly reduces the number of cases of the disease a tumor of the digestive system by 17%. The more importance we attach to tea drinking, the more the risk of cancer is reduced. The statistics speak for themselves – a woman who drinks 2-3 cups of tea a day is about 21% less likely to develop cancer. Tea contains polyphenols and other antioxidants, such as catechin, which could inhibit the growth of cancer and block lesions in the DNA of cells. Catechins and most of all ECGC (epigallocatechin gallate), which makes up 50% of the catechin in green tea, prevents the formation of free radicals and can contribute – along with endogenous defense mechanisms against free radicals – to regulate oxidative stress caused by external factors (UV rays, tobacco) or internal (cancer) , diabetes, etc.). These results confirm the beneficial effects of tea on health in counteracting many diseases – says Dr. Laurent Chevalier. But it is not fully known what dose of tea can be effective in fighting cancer – too much of it can also have negative consequences. So drinking liters of tea a day is not going to help anyone. In addition, tea fromprevents the assimilation of iron.
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