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Health Benefits of Tea

Tea contains flavonoids, naturally occurring compounds that are believed to have antioxidant properties. Antioxidants work to neutralize free radicals, which scientists believe, over time, damage elements in the body, such as genetic material and lipids, and contribute to chronic disease.

Recent research has explored the potential health attributes of tea through studies in humans and animal models, and through in vitro laboratory research. For the most part, studies conducted on Green and Black Tea, which are both from the Camellia sinensis plant, have yielded similar results. Recent research suggests that tea and tea flavonoids may play important roles in various areas of health and may operate through a number of different mechanisms still being explored. Recent findings include:

The antioxidant properties of tea flavonoids may play a role in reducing the risk of cardiovascular disease by decreasing lipid oxidation, reducing the instances of heart attacks and stroke and may beneficially impact blood vessel function, an important indicator of cardiovascular health.

Tea flavonoids may lower the risk of certain cancers by inhibiting the oxidative changes in DNA from free radicals and some carcinogens. Tea may also promote programmed cell death, or apoptosis, and inhibit the rate of cell division, thereby decreasing the growth of abnormal cells.

Tea-drinking has been associated with oral health and bone health.

Compounds in tea other than flavonoids have been shown to support the human immune system.

Portions of this article courtesy of the Tea Association of the USA, Inc.

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