Summary
According to eMaxHealth, the primary difference between green tea and other teas is that it is made from tea leaves that are preserved in such a way as to resist oxidation; this and other facts about green tea and its benefits are broken down for readers in a recent eMaxHealth article.
Original source:
http://www.emaxhealth.com/77/2622.html
Details
To make green tea, the leaves are picked and preserved (usually by steaming or baking) to keep them from undergoing the process of fermentation (or oxidation).
Oolong tea is exposed to the sun and allowed to partially ferment; black tea is fermented completely.
Approximately 90 percent of the polyphenols found in green tea are called catechins (KAT-uh-kins).
EGCG is the most active component in green tea, and is a stronger antioxidant than either vitamin C or E. For this reason, it is the most widely studied green tea compound.
Epidemiological studies (mostly conducted in Asian populations) have consistently associated green tea consumption with lower incidence of many different cancers.
A 1989 study in the Japanese Journal of Nutrition reported that in tea-producing regions of Japan (where residents consume green tea in several forms, including gum, candy and desserts) stomach cancer mortality rates are lower than in other regions of Japan.
One of the first studies to suggest a protective effect of green tea appeared in the journal Cancer Research in 1994.
In a case-control study conducted at the Shanghai Cancer Institute in China that appeared in the Journal of the National Cancer Institute in 1994, green tea drinkers had a 50 percent reduction in risk for esophageal cancer.
A study published in 1998 involving Stage I and Stage II breast cancer patients in Japan showed that subjects who drank more than five cups of green tea a day had a lower recurrence rate and longer disease-free period than subjects who drank four or less cups per day.
A database search of the published scientific literature showed that over 100 separate scientific papers on EGCG's potential anti-cancer benefits have been published in peer-reviewed journals in 2005 alone.
About the author: Mike Adams is a natural health researcher, author and award-winning journalist with a strong interest in personal health, the environment and the power of nature to help us all heal He is a prolific writer and has published thousands of articles, interviews, reports and consumer guides, and he has created several downloadable courses on survival and preparedness, including his widely-downloaded course on personal safety and self-defense. Adams is a trusted, independent journalist who receives no money or promotional fees whatsoever to write about other companies' products. In 2010, Adams created TV.NaturalNews.com, a natural living video sharing site featuring thousands of user videos on foods, fitness, green living and more. He's also a noted technology pioneer and founded a software company in 1993 that developed the HTML email newsletter software currently powering the NaturalNews subscriptions. Adams is currently the executive director of the Consumer Wellness Center, a 501(c)3 non-profit, and regularly pursues cycling, nature photography, Capoeira and Pilates. He's also author of numerous health books published by Truth Publishing and is the creator of several consumer-oriented grassroots campaigns, including the Spam. Don't Buy It! campaign, and the free downloadable Honest Food Guide. He also created the free reference sites HerbReference.com and HealingFoodReference.com. Adams believes in free speech, free access to nutritional supplements and the ending of corporate control over medicines, genes and seeds.
Have comments on this article? Post them here:
people have commented on this article.
Sunday, July 31, 2005
Email this article to a friend
Share
this article on: 
