There may be no liquid more beneficial to your health than green tea. It is loaded with antioxidants, such as flavonoids and catechins which scavenge for free radicals that can damage DNA and contribute to cancer and atherosclerosis. Antioxidants prevent cancer associated cells from attacking healthy cells and can decrease the risk of the disease. It can also helps lower cholesterol, increase concentration and memory.
Green tea increases fat burning and boosts metabolism. Previous studies have shown that drinking four cups of green tea a day have helped people lose more than six pounds over the course of two months. Other health benefits of green tea include improved brain function, increased energy, decreased risk of breast, prostate, and colorectal cancer, lowered risk for Alzheimer’s disease and Parkinson’s disease, and improved dental health, as it kills bacteria. This list goes on. Green tea may lower your risk for Type 2 diabetes, may reduce the chances for heart disease and lowers your risk for obesity.
One specific catechin, epigallocatechin-3-gallate (EGCG), is unique to green tea and is abundant as a result of the minimal processing through which green tea goes. Lab studies have shown that EGCG and a few other catechins can be more powerful than vitamins C and E in stopping oxidative damage to cells in addition to potentially having the ability to fight other diseases. Furthermore, it is thought that EGCG plays an important role in inhibiting DNA synthesis and cell replication, both imperative for the survival of cancer cells.
The fountain of youth still remains elusive, but there’s something that seems close: green tea. People have been drinking tea for centuries, and today it’s the second most popular drink in the world (after water). Some of that popularity may stem from the many widely recognized benefits of tea, including its reported power to prevent cancer and to sharpen mental health. But tea may offer health benefits related to diabetes, too.
“We know people with diabetes have problems metabolizing sugar,” says Suzanne Steinbaum, DO, a cardiologist, director of women’s heart health at Lenox Hill Hospital in New York City. “Insulin comes along to decrease sugar, but with type 2 diabetes, the body isn’t so sensitive to insulin, so blood sugar levels go up. Through a complex biochemical reaction, tea — especially green tea — helps sensitize cells so they are better able to metabolize sugar. Green tea is good for people with diabetes because it helps the metabolic system function
A 2013 research review published in the Diabetes and Metabolism Journal outlined the potential benefits of tea when it comes to diabetes as well as obesity, which is a risk factor for diabetes. It highlighted a Japanese study that found that people who drank 6 or more cups of green tea a day were 33 percent less likely to develop type 2 diabetes than were people who drank less than a cup of green tea a week. It also reported on Taiwanese research that found that people who drank green tea regularly for more than a decade had smaller waists and a lower body fat composition than those who weren’t regular consumers of green tea.
Drinking tea for diabetes is such a good idea because tea contains substances called polyphenols, which are antioxidants found in every plant. “Polyphenols help reduce oxidative stress and cause vasodilation (widening of the arteries), which decreases blood pressure, prevents clotting, and reduces cholesterol,” Dr. Steinbaum says. All of these activities reduce the risk for heart disease, which is elevated in people with diabetes. Polyphenols in green tea can also help regulate glucose in the body, helping to prevent or control diabetes.
Drinking Tea for Diabetes: Green Tea or Black Tea?
When it comes to drinking tea for diabetes, Steinbaum says benefits are tied to all teas, but that green tea is the clear winner. “For one, when you drink green tea for diabetes, you will get a higher level of polyphenols than you would get in black,” she explains. It’s the polyphenols in fruits and vegetables that give them their bright colors. So, having more color means that green tea is richer in polyphenols. “Of the black teas, the more orange the color, the higher the polyphenols,” she adds.
“Green tea is good for people with diabetes because it helps the metabolic system function better.” ~Suzanne Steinbaum, DO
Besides its color, green tea also contains higher polyphenol levels because it’s prepared from unfermented leaves, “so it is really pure,” Steinbaum says. Black tea, on the other hand, is made from leaves that are fully fermented, which robs it of some nutrients. “Plus, some black tea varieties can have two to three times more caffeine than green, which isn’t good in excess,” she says.
Polyphenols: Beyond Drinking Tea for Diabetes
The benefits of tea are clear. But besides tea, a number of foods high in polyphenols also can help prevent and manage type 2 diabetes. “The fruits highest in polyphenols are berries, grapes, apples, and pomegranates — because of their rich color,” Steinbaum says. Broccoli, onions, garlic, tomatoes, eggplant, and spinach are also good sources, as are cranberries, blood oranges, blackberries, blueberries, raspberries, strawberries, rhubarb, lemons, limes, and kiwis. “We know red wine contains resveratrol, which is a polyphenol — the highest concentration is in Bordeaux,” Steinbaum says.
Overall, in addition to drinking tea for diabetes, eating a diet that’s good for your blood sugar isn’t complicated. “Type 2 diabetes tends to be driven by dietary lifestyle choices,” Steinbaum says. “When we talk about prevention, having a diet filled with polyphenols will help the body better metabolize sugar.” Hands down, eating foods rich in polyphenols — such as garlic and brightly colored fruits and vegetables — and drinking tea for diabetes, especially green tea, are great ideas for anyone trying to manage or prevent diabetes.
“When you say, ‘What is the best diet for diabetes?,’ people are hoping for this amazing plan,” Steinbaum says. “But it really comes down to eating colorful fruits and veggies, nuts, drinking green tea, eating fish with omega-3 fatty acids, and getting a little cocoa and red wine — and you’re done.”
Green tea, native to China and India, has been consumed and hailed for its health benefits for centuries globally, but has only recently gained popularity in the US. All types of tea except herbal tea are brewed from the dried leaves of the Camellia sinensis bush. The level of oxidation of the leaves determines the type of tea. Green tea is made from un-oxidized leaves and is one of the less processed types of tea (with white tea the least) and therefore contains one of the most antioxidants and beneficial polyphenols.
Green tea was used in traditional Chinese and Indian medicine to control bleeding and heal wounds, aid digestion, improve heart and mental health and regulate body temperature. Recent studies have shown green tea can potentially have positive effects on everything from weight loss to liver disorders to type 2 diabetes.
Unsweetened brewed green tea is a zero calorie beverage. The caffeine contained in a cup of tea can vary according to length of infusing time and the amount of tea infused. In general, green tea contains a relatively small amount of caffeine (approximately 20-45 milligrams per 8 oz cup), compared with black tea which contains about 50 milligrams and coffee with 95 milligrams per cup. Green tea is considered one of the world’s healthiest drinks and contains one of the highest amount of antioxidants of any tea.
The natural chemicals called polyphenols in tea are what are thought to provide its anti-inflammatory and anti-carcinogenic effects.
Epigallocatechin-3-gallate (EGCG) is the most studied and bioactive polyphenol in tea and has been shown to be the most effective at eliminating free radicals. Green tea is approximately 20% to 45% polyphenols by weight, of which 60% to 80% are catechins such as EGCG. Reported in the journal Metabolomics, the study explores the effect of epigallocatechin gallate or “EGCG,” an active biological agent of green tea.
Possible health benefits of green tea
Listed below are the possible health benefits associated with green tea:
According to the National Cancer Institute, the polyphenols in tea have been shown to decrease tumor growth in laboratory and animal studies and may protect against damage caused by ultraviolet UVB radiation. In countries where green tea consumption is high cancer rates tend to be lower, but it is impossible to know for sure whether it is the green tea that prevents cancer in these specific populations or other lifestyle factors.
One large-scale clinical study compared green tea drinkers with non-drinkers and found that those who drank the most tea were less likely to develop pancreatic cancer, particularly women, who were 50% less likely to develop the disease. Studies have also shown the positive impacts of green tea on breast, bladder, ovarian, colorectal, esophageal, lung, prostate, skin and stomach cancer. Researchers believe that it is the high level of polyphenols in tea that help kill cancerous cells and stop them from growing, however the exact mechanisms by which tea interacts with cancerous cells is unknown.
Other studies have shown a lack of preventative effects of tea on cancer. The amount of tea required for cancer-preventive effects has also varied widely in studies – from 2- 10 cups per day.1 In 2005, the FDA stated that “there is no credible evidence to support qualified health claims for green tea consumption and a reduced risk of gastric, lung, colon/rectal, esophageal, pancreatic, ovarian, and combined cancers.”
A 2006 study published in the Journal of the American Medical Association concluded that green tea consumption is associated with reduced mortality due to all causes, including cardiovascular disease. The study followed over 40,000 Japanese participants between the ages of 40 and 79 for 11 years, starting in 1994. The participants who drank at least 5 cups of green tea per day had a significantly lower risk of dying (especially from cardiovascular disease) than those who drank less than one cup of tea per day.
Another study found that consuming 10 cups of green tea per day can lower total cholesterol, however, consuming 4 cups or less had no effect on cholesterol levels.
Type 2 Diabetes
Studies concerning the relationship between green tea and diabetes have been inconsistent. Some have shown a lower risk of developing type 2 diabetes for green tea drinkers than for those who consumed no tea, while other studies have found no association between tea consumption and diabetes at all.
Recent developments on the benefits of green tea:
- Green tea or coffee may reduce stroke risk. Drinking green tea or coffee on a regular basis is associated with a reduced risk of stroke, according to a study published in the journal Stroke: Journal of the American Heart Association.
- Green tea may help fight prostate cancer. British researchers have scientifically proven that broccoli, turmeric, green tea and pomegranate help fight the most common cancer in men in the United States and the United Kingdom – prostate cancer.
- Green tea may boost our working memory. New research published in the journal Psychopharmacology suggests green tea can enhance our brain’s cognitive functions, particularly the working memory.
- Green tea component upsets cancer cell metabolism. A new study reveals how an active component of green tea disrupts the metabolism of cancer cells in pancreatic cancer, offering an explanation for its effect on reducing risk of cancer and slowing its progression. The researchers believe the discovery signals a new approach to studying cancer prevention.
Original Article: http://www.medicalnewstoday.com/articles/269538.php
Tea is one of the world’s most popular beverages—enjoyed worldwide and in endless ways. Its versatility makes it the perfect drink, adaptable to every climate and culture
According to the tea industry:
~ More than two-thirds of the world’s population drinks tea
~ Eighty-five (85) percent of the tea consumed is iced
~ Over the last 10 years, ready-to-drink (instant) tea consumption has grown more than 15 -fold
Much research suggests drinking tea—particularly green tea—can fight diseases and even lengthen life. This is due to tea’s high concentration of antioxidants called polyphenols. While polyphenols are also found in abundance in fruits, vegetables, and grains, tea is especially and uniquely rich in particular types of polyphenols called catechins (specifically, EGCG) that may be the most powerful ones of all.
There are countless reasons to enjoy a delicious simmering up, but here are some of the most important:
Protection Against Heart Diseases and High Blood Pressure
A study of 40,530 people in Japan, where green tea is widely consumed, found drinking green tea significantly lowered the risk of dying from cardiovascular disease. (31% lower risk in women, and 22% lower risk in men.) The risk of dying from stroke was even lower: 62% lower in women and 42% lower in men. The catechins in green tea are believed to inhibit the production of free radicals in the lining of the arteries and also help prevent the formation of blood clots.
Reduced Risk of Hypertension / High Blood Pressure
Regular consumption of green or oolong tea (for at least one year) also has been shown to lower the risk of developing hypertension by 46% for those who drank up to 2.5 cups a day and 65% less for those who drank more than 2.5 cups. A review, published in the Journal of the American College of Nutrition concludes that “green tea and EGCG can be regarded as food components useful for the maintenance of cardiovascular and metabolic health.”
Promotes Quiet Alertness
Drinking tea can contribute to both relaxation and concentration. L-theanine is an amino acid that occurs naturally in the Camellia Sinensis plant. In fact, unless you take an artificially manufactured dietary supplement, tea is the ONLY way to get L-theanine in your diet. This powerful amino acid boosts alpha wave activity in our brains, which promotes a state of relaxed concentration. Think “quiet alertness”. The calming effects of L-theanine actually counteract the extreme highs and jitteriness that can result from excessive caffeine intake.
Burns Fat & Stabilizes Energy
Research at Tufts University indicates that EGCG in green tea, like other catechins, activates fat-burning genes in the abdomen to speed weight loss by 77 percent. In addition, it keeps energy stable by balancing blood sugar levels. EGCG also improves insulin use in the body to prevent blood sugar spikes and crashes that can result in fatigue, irritability, and cravings for unhealthy foods.
Flavorful teas and great conversation have been bringing people together for centuries. However no other tea—black, red, oolong, etc.—has the dedicated following of green tea. Its mild taste and sweet aroma provide a combination of invigorating and calming qualities, as well as having the highest concentration of beneficial phytonutrients, not to mention the thousands of studies on the health benefits—including supporting heart, brain, immune and blood sugar health, and countless anti-aging and anti-carcinogenic benefits.
Combine the widely reported fat-burning benefits of green tea, with the incredible fat-blocking power of Garcinia Cambogia and the sweet-stopping, crave-busting control of Gymnema Sylvestre, and you have Lean+Green— Javita’s one-two-three knockout punch to fight the ongoing weight-loss battle.*
The green tea featured in Javita’s Lean+Green is grown in the Shizuoka region of Japan, considered the ‘Napa Valley’ of green tea. This third-generation grower, whose family has been cultivating tea for nearly 100 years, has discovered the secret to the perfect cup. Their secret, and the key to this award-winning tea, is a combination of factors which include the growing environment (recognized as a Globally Important Agricultural Heritage System), harvesting conditions and micronization process. In addition to the nutrient-rich soil and clean-air environment, every leaf is steam sealed for freshness and to preserve the tea’s natural green color.
As an extra quality measure, each batch of tea undergoes a proprietary 20-day, multi-step micronization process to release delicate flavors, preserve key nutrients and remove excess water.