Originally published June 14 2005
Teas have powerful antioxidants and flavonoids, experts say
by Mike Adams, the Health Ranger, NaturalNews Editor
Tea, the top drink in the world, has found a market in the United States. Researchers say that while tea is surrounded in ancient mythology and may be marketed as having more benefits than it does, it does contain powerful antioxidants and other nutritional benefits. The flavonoids in tea act as antioxidants and also reduce cellular DNA damage, inhibits the rate of cell division and slows abnormal cell growth. Experts recommend any tea � white, green, black or oolong � to get a healthy dose of antioxidants, but warn consumers not to view its health benefits as a cure-all.
"In our culture, green tea is the drink of choice," said Wu, a nutritionist for the Riverside County Health Department.
Legend has it that in 2737 B.C. Chinese Emperor Shen Nung was sitting under a tree drinking his usual cup of boiling water when a leaf fluttered into his cup.
Being a renowned scholar and herbalist, he sampled the resulting brew, which he found tasty, healthful and refreshing -- possibly history's first cup of tea.
Thus also began, in folklore, tea's reputation as a medicinal beverage capable of aiding the liver, purifying the body, preserving mental equilibrium and -- much later -- destroying infectious germs.
Much of the modern hoopla and interest stems from public awareness of tea's health benefits, said Simrany.
True believers and marketers alike tout regular tea-drinking as a way to prevent or fight cancer, heart disease, stroke, rheumatoid arthritis, osteoporosis, Parkinson's disease, and gum disease.
Unleashed in the body, free radicals can wreak destructive changes in cells that may lead to chronic inflammation, fatigue and pain; accelerated aging; and disorders such as cancer and heart disease.
Studies have found that tea naturally contains flavonoids, compounds that are part of a larger class of plant chemicals called polyphenols, said Jeffrey Blumberg, professor of nutrition at Tufts University in Boston.
"Tea is one of the richest dietary sources of flavonoids in the entire plant world," said Blumberg, who directs the antioxidant research laboratory at Tuft's Jean Mayer USDA Human Nutrition Research Center on Aging.
Also found in fruits, vegetables, beans and grains, flavonoids appear to act as powerful antioxidants, he said.
"Whether green, black, white or oolong, the data shows that people who get health benefits consume the most and strongest tea," he said.
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