Archive for the 'Tea and Health' Category
As most of you already know, green tea is packed with free-radical-fighting compounds that help keep you healthy. But as it turns out, most of those fantastic compounds (called “catechins”) in green tea never make it to your bloodstream. Unfortunately, catechins quickly lose their power in stored tea, and even more in your intestine. In fact, as much as 80% of the catechins in green tea are never absorbed.
But here’s a solution: brew your green tea fresh, and flavor it with freshly-squeezed lemon, orange, lime, or grapefruit juice. The vitamin C in these citrus juices may help your body absorb the catechins by increasing the acidity in your small intestine. Other unidentified substances in the juice probably lend a hand, too. Researchers found a 50-50 tea/citrus mix had the greatest catechin-preserving effect, with lemon juice performing best, followed by orange, lime and lastly grapefuit juice.
August 17 2009 | Tea and Health | 5 Comments »
Growing concern over obesity-related diseases prompted a team of German researchers to investigate the effects of white tea extract on the human body. They conducted in vitro studies to explore the cellular and molecular mechanisms underlying fat metabolism, more specifically the effect of white tea extract on cultured human subcutaneous preadipocytes and adiopocytes (fat cells).
The study, published this month in Nutrition & Metabolism, found that white tea extract effectively inhibits adipogenesis (the production of fat) and stimulates lipolysis activity (the destruction of fats). According to the abstract, this means white tea extract “can be utilized to modulate different levels of the adipocyte life cycle.”
The abstract and full study can be found here, on Nutrition & Metabolism’s Web site.
May 22 2009 | Tea and Health | No Comments »
Drinking at least three cups of green or black tea a day can significantly reduce the risk of stroke, a new UCLA study has found. And the more you drink, the better your odds of staving off a stroke. The study results, published in the online edition of Stroke: Journal of the American Heart Association, were presented Feb. 19 at the American Heart Association’s annual International Stroke Conference in San Diego, California.
The UCLA researchers conducted an evidence-based review of all human observational studies on stroke and tea consumption found in the PubMed and Web of Science archives. They found nine studies describing 4,378 strokes among nearly 195,000 individuals, according to lead author Lenore Arab, a professor of medicine in the division of general internal medicine and health services research at the David Geffen School of Medicine at UCLA.
“What we saw was that there was a consistency of effect of appreciable magnitude,” said Arab, who is also a professor of biological chemistry. “By drinking three cups of tea a day, the risk of a stroke was reduced by 21 percent. It didn’t matter if it was green or black tea.” And extrapolating from the data, the effect appears to be linear, Arab said. For instance, if one drinks three cups a day, the risk falls by 21 percent; follow that with another three cups and the risk drops another 21 percent. continue reading »
March 18 2009 | Tea and Health | 3 Comments »
We receive questions on a daily basis regarding the caffeine content of tea. It’s probably one of the hottest topics we’re asked about. Recently, a customer asked why we didn’t carry a decaffeinated Genmaicha Green Tea, to which I offered the following explanation:
Decaffeinating teas requires costly equipment and substantial amounts of energy, which typically make it cost-ineffective to decaffeinate small batches of specialty teas. Only the most main-stream varieties are generally considered for decaffeination – usually versatile black and green teas that can be sold “as is” or blended in some fashion to create products like Decaf. English Breakfast, Decaf. Earl Grey, etc. You’ll almost never see a decaffeinated version of a limited-production premium tea, like our Jade Oolong, Silver Needle White, or Gyokuro Green. These products are already rather expensive and have a limited market demand, so creating a more expensive decaffeinated version to serve an even smaller group of customers doesn’t make sense for the tea manufacturer.
After offering this explanation, I was reminded of a way for caffeine-conscious tea lovers to sidestep the limited availability of premium decaffeinated teas. If you just HAVE to have a particular variety of tea, and you’re not able to find a decaffeinated version, consider using our “easy at-home decaffeination method.” continue reading »
March 18 2009 | Tea and Health and Tea Facts and Tea Preparation | 13 Comments »
A study led by a researcher at the Moffitt Cancer Center in Tampa, Fla., has indicated that drinking tea may help women under 50 stave off breast cancer. Published in the January issue of the medical journal Cancer Epidemiology, Biomarkers & Prevention, the study looked at potential links between regular tea consumption and the risk of breast cancer.
Nagi B. Kumar of the Moffitt Cancer Center headed a team – which also included researchers from Dartmouth Medical School (Lebanon, N.H.), the Fred Hutchinson Cancer Research Center (Seattle) and the University of Wisconsin (Madison) – that surveyed more than 9,500 women ages 20 to 74, some with cancer and others without. The team conducted phone interviews, asking the women questions about tea consumption and other breast cancer risk factors.
continue reading »
February 16 2009 | Tea and Health | No Comments »
Good news for those of us battling the “bulge”! According to a study published in the Journal of Nutrition, a team of researchers from American and Japanese institutions recently found that consuming the catechin in green tea “enhances exercise-induced changes in abdominal fat.” The team set out to determine whether green tea catechin would have an influence on body composition and fat distribution in overweight and obese adults who were on an exercise program to lose weight.
Kevin Maki, PhD, president of Provident Clinical Research & Consulting, indicates that the group of 107 participants who completed the study were roughly half men and half women, with an average age of 48 years. Their average body mass index (a measure of weight divided by height) was 32.2 (25-29.9 is considered overweight).
continue reading »
February 09 2009 | Tea and Health | 3 Comments »
As published by the United Press International (UPI), antioxidants found in red wine and tea may help regulate blood sugar in diabetics, U.S. food scientists say. Researchers from the University of Massachusetts Amherst suggest red wine and tea may help type 2 diabetics by inhibiting the action of alpha-glucosidase, which slows down the absorption of glucose from the small intestine.
“Levels of blood sugar, or blood glucose, rise sharply in patients with type 2 diabetes immediately following a meal,” Shetty says in a statement. “Red wine and tea contain natural antioxidants that may slow the passage of glucose through the small intestine and eventually into the bloodstream and prevent this spike, which is an important step in managing this disease.”
continue reading »
April 20 2008 | Tea and Health | 1 Comment »
As published on ScienceDaily.com, a group of Egyptian scientists speaking at a recent meeting of the Society of General Microbiology indicate that green tea can play an important role in fighting back illness-causing ”superbugs.” The pharmacy researchers have shown that drinking green tea helps the action of important antibiotics in their fight against antibiotic-resistant superbugs, making them up to three times more effective. Green tea is a very common beverage in Egypt, and it is quite likely that patients will drink green tea while taking antibiotics. The researchers wanted to find out if green tea would interfere with the action of the antibiotics, have no effect, or increase the medicines’ effects.
continue reading »
April 20 2008 | Tea and Health | No Comments »
A recent editorial on Renal and Urology News reflects on the many “pharmacologically active” substances that mankind has discovered amongst “nature’s pharmacy,” including products such as quinine (antimalarial), penicillin (antibiotic), paclitaxel (chemotheraputic), and the like. In reference to the recent Japanese study regarding green tea’s prostate cancer benefits that we covered previously, the article suggests that Camellia sinensis could be considered the latest “wonder plant:”
The latest wonder plant may be tea, reportedly the second most widely consumed drink on the planet after water. Of the three types of tea—green, black, and oolong—the most hope is pinned on the green variety, which is made from the leaves of the Camellia sinensis plant… Green tea is a rich source of antioxidant compounds such as polyphenols… A substantial and growing body of research has examined the potential health benefits of brewed green tea or green tea extracts.
And the good news just keeps on coming! With so much research and hype about tea these days, we’ll try and keep you posted on major, credible research studies as they become publicized. Stay tuned!
March 17 2008 | Tea and Health | No Comments »
More great news about drinking green tea! According to a recent Japanese study published in the online version of the American Journal of Epidemiology, drinking five or more cups of green tea a day could halve the risks of developing advanced prostate cancer.
A research team from Japan’s health ministry surveyed 49,920 men aged 40-69 across the nation in 1990 and 1993 and followed up on their health until 2004, the National Cancer Centre said. During this time, 404 men were newly diagnosed with prostate cancer, of whom 114 had advanced cases, 271 were localised, and 19 were of an undetermined stage.
An analysis found the risks of having advanced prostate cancer was 50 percent lower for men who drink five or more cups of green tea a day compared with those who have less than one cup, the study said.
The incidence of prostate cancer is much lower in Asian than Western populations. The study began on the assumption that this may be linked to the high consumption of green tea in Asian populations.
January 17 2008 | Tea and Health | 2 Comments »