Since before the Great Wall of China (more than 3000 years ago), the Asian community has employed various teas and herbal treatments, with green tea standing out as one of its signature and most beneficial components. Numerous illnesses and disorders, including heart attacks, strokes, sepsis (blood infection), and others have all been treated with green tea.
Numerous investigations have been conducted to discover and isolate the useful and helpful chemicals in green tea that display these therapeutic properties. Recent research published in the American Chemical Society publication Chemical & Engineering News demonstrates a variety of advantages from the various chemicals found in green tea leaves (polyphenols like EGCG, a powerful antioxidant that inhibits the rapid growth of cancer cells without harming healthy).
These polyphenols have been the subject of studies at Cornell and Harvard Universities that have revealed a significant fall in their carcinogenic potential (up to 60% inhibiting reduction in oxidation capacities) and even a biocide or antiseptic character (hence the current research on green tea polyphenols and tooth and gum disease). More research is required in this area because green tea has demonstrated and proven antimicrobial capabilities.
Every study and type of cancer, from liver cancer to uterine and breast cancer, is inhibited and slowed down by the polyphenols in green tea. Although no malignancy in these studies was totally cured, it is significant to highlight that in every case the length of survival and quality of life were improved. It is being investigated whether stronger synthetic variants of EGCG, which has the ability to delay the development of cancer with no known side effects, could replace the existing highly toxic chemotherapy.
Numerous studies demonstrate a significant decrease in the risk and start of various malignancies and diseases. A study of smokers at the Arizona Cancer Center in Tucson found that drinking four cups of decaffeinated green tea every day for four months offered some defense against DNA damage that could be carcinogenic, as determined by the presence of an enzyme in the urine. In numerous studies, green tea has been shown to reduce the chance of developing breast, pancreatic, colon, esophageal, and lung cancer.
Green tea contains a substance that, according to recent study from the University of Purdue, prevents the formation of cancer cells. Additionally, studies show that consuming green tea reduces total cholesterol levels and boosts the proportion of good (HDL) cholesterol to bad (LDL) cholesterol. The polyphenols actually assist reduce the level of LDL cholesterol in the bloodstream by preventing the absorption of cholesterol in the digestive system.
In essence, this means that green tea should be a staple in every diet because it has consistently been shown to lower the risk of cancer and slow the formation of cancer cells. Women’s breast cancer has been shown to be slowed and delayed by just 4 cups of green tea per day (Japanese scientists at the Saitama Cancer Research Institute). The recommended daily intake of polyphenols for the greatest outcomes is 4 cups of green tea.
