The Benefits of Tea
Tea is one of the most commonly consumed drinks in the world, coming up only second to water. It is a beverage brewed from the leaves or leaf buds of the tea plant, Camellia sinensis. With so many variations of tea out there, which type is the best for health?
All teas which originate from Camellia sinensis are high in polyphenol antioxidants. Antioxidants are substances that inhibit the destructive effects of oxidation (e.g. sun, air pollution). Research has shown that polyphenols in tea can counteract the effects of detoxify cell-damaging free radicals in the body, which may help lower the risk of cancer. Other studies have demonstrated that polyphenols can assist in the prevention of blood clotting, as well as the lowering of total and LDL cholesterol.
On the ORAC score (measurement of plant-based food antioxidant potential); the amount of antioxidants in tea is found to be 8 to 10 times of that found in fruits and vegetables
[John Weisburger, PhD, Institute for Cancer Prevention in Valhalla, N.Y.]
Tea also contains catechin, an antioxidant from the family of flavonoids which can help fight diseases.
Studies have also shown that people who drank tea regularly (three or more cups a day) have a lower risk of Alzheimer's, heart disease and stroke, with faster recovery from heart attacks.
Fluoride from regular tea consumption includes bone strengthening, and protection against plaque formation and tooth decay. There is also evidence to show that tea consumption is linked with the conservation of bone density in elderly women, providing further evidence that tea may prevent bone loss.
6 in elderly women, providing further evidence that tea may prevent bone loss.
[Amanda Devine, Jonathan M Hodgson, Ian M Dick and Richard L Prince, The American Journal of Clinical Nutrition]
Research has also indicated that regular tea drinkers had lower levels of cortisol (stress hormone) than non-drinkers.
Rehydrating
Tea is also found to rehydrate as well as water and can be included in daily fluid intake, as it has lower amounts of caffeine as compared to coffee.
[Dr Carrie Ruxton, Kings College London, European Journal of Clinical Nutrition]
Concerns
Although some studies indicate that the binding effect in tea may decrease the body's ability to absorb non-heme iron from food, there is currently no evidence to show that tea consumption is detrimental to health in the long term. For those with anaemia, avoid drinking tea with your meals.
Types of Tea
The most common types of tea are green, white, Oolong and black. The different variations occur due to the different types of processing. The larger the extent of processing, the darker the colour of the leaves. Green and white teas are the least processed, and contain the highest amounts of polyphenols.
Green tea comes from mature leaves which are steamed to halt the process of oxidation. White tea comes from undeveloped buds of the plant which are steamed before the stage of maturity, resulting in less caffeine than other tea types. The leaves contain no chlorophyll, giving a silvery white appearance. They do not undergo oxidization
[Dr. Doug Balentine, Director of Nutrition Health with Lipton]
Oolong tea is permitted to oxidize to a certain degree, giving a darker colour. Oolong tea can vary from being slightly oxidized to very oxidized depending on the tea variation.
Black tea is completely oxidized before being dried, producing a colour similar to coffee. Both black and oolong teas are partially dried, crushed and fermented.
Herbal Teas
As herbal teas do not originate from Camellia sinensis, they are not considered ‘true’ teas. Herbal teas are concoctions made with various parts of a plant, namely the herbs, flowers, roots, or spices. They donot contain the health qualities found in tea from the Camellia plant. Infusions of this sort are known as "tisane" or "ptisan". Although herbal teas do not contain polyphenols, it does aid in soothing stress.
Caffeine Content
A cup of tea contains 40 mg of caffeine on average, less than 85 mg as compared to a cup of coffee
[American Dietetic Association].
Decaffeinated Tea
Research has not yet shown if decaffeinated teas have the same amount of polyphenols as non-decaffeinated teas. It is uncertain if the removal of caffeine also removes polyphenols in the decaffeinating process.
Tea is a healthy substitute for soft drinks (minus the sugar and cream). Drinking tea regularly helps to increase the amount of antioxidants in your diet, thereby eliminating free-radicals in your body. Brew your tea for 3 - 5 minutes to bring out the most of the beneficial nutrients. Enjoy!
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