Green Tea protects women from developing oral cancers

July 09, 2007

In a study of over fifty-thousand Japanese adults aged 40-79 who were followed for an average of ten-plus years it was found that drinking Green Tea greatly reduced the risk of developing oral cancer. Women who drank one or two cups each day had a 49% decreased risk, those that consumed three to four cups a day had a 40% decrease whereas those who consumed five or more cups a day had a whopping 69% drop in the risk of developing cancer of the mouth ort pharynx all compared with women who drank less than one cup per day. The study is published in the June 30th, 2007 issue of the journal Annals of Epidemiology, the journal of the American College of Epidemiology.

Review of ways that EGCG from Green Tea protects us from cardiovascular diseases

In reviewing the research data, EGCG, the major antioxidant in Green Tea protects DNA from being damaged and stabilizes LDL-cholesterol and prevents it from turning rancid, decreasing its ability to contribute to coronary heart disease. EGCG reduces inflammation locally, even that seen in the liver that is caused toxic solvents such as carbon tetrachloride. EGCG also inhibits the production of peroxynitrate in our system; a powerful oxidizing agent that contributes to cellular and organ damage. EGCG also protects the body from over activity by the immune system. In short; EGCG effectively reduces free radical production, lipid peroxidation, and inflammation all of which contribute to its ability to protect us from cardiovascular diseases. The study is published in the June 7th issue of the heart journal Cardiovascular and Hematological Disorders Drug Targets.

EGCG from Green Tea protects brain cells from Alzheimer?s plaque in a variety of ways

Alzheimer?s disease is the most common neurodegenerative disease caused by an accumulation of Abeta plaque deposits in the brain. Evidence is accumulating that Green Tea antioxidants can protect the brain cells from the toxic effect of Abeta. In this study part of the mechanism of how Green Tea protects our brain cells was discovered. Treating brain cells with EGCG reduced the level of Abeta that accumulated in the cells. It does this by affecting genes and enzymes in a variety of highly technical ways. The study is published in the June 21st, 2007 issue of the journal Neurobiology of Aging.