Compounds which neutralize reactive oxygen molecules by donating or accepting hydrogen atoms, i.e. they suppress free radicals

A class of polyphenols found in tea that are seen as most beneficial to health. Epigallocatechin gallate(EgCg), the main constituent of green tea, may be the most potent of all tea's compounds.

Compounds that naturally occur in fruits, vegetables, and tea. They may modulate free radicals.

oxidants/free radicals
Humans cannot survive without oxygen, yet the body is constantly impacted by toxic side effects of normal cell oxidation, resulting in oxidants/free radicals. These molecules are veritable “loose cannons” which circulate through the body and are capable of damaging cellular lipids, proteins, membranes, and DNA.

Chemicals from a plant. “Phyto,” Greek in origin, means “to bring forth,” and is used as a prefix to designate “from a plant.”

polyphenols (a.k.a. tannins)
Compounds abundant in tea, measuring up to 36 percent of dry weight. These compounds possess a series of phenolic rings which readily accept or donate hydrogen atoms, enabling them to function as antioxidants. They may act as “garbage collectors” disposing of mutagens and cancer-causing agents and blocking tumor development.
ski·bo  \ˈskiːboʊ\  noun    1 : a piece of heaven    2 : an enchanted place

Skibo Samovar

The Health Benefits of Drinking Tea Daily
The Neutraceutical Revolution

The concept of neutraceuticals (foods or parts of foods that offer health benefits, including the prevention and/or treatment of disease) is a controversial topic in the medical community despite its ancient roots. The Indians , Egyptians, Chinese, and Sumerians are just a few civilizations that have provided evidence suggesting that foods can be effectively used as medicine to treat and prevent disease. Ayurveda is a five thousand year old ancient Indian health science that uses the benefits of food for therapeutic purpose. Interestingly, tea drinking was a staple in the majority of these civilizations.

“Let food be thy medicine.”   
-Hippocrates, the father of Western medicine

Tea and Caffeine

Caffeine content in tea can vary depending upon the blend, the method of brewing, and the brewing time. A 170mL (6 oz) serving of tea contains, on average, 34 mg of caffeine. This compares to 99 mg of caffeine in a 170 mL serving of brewed coffee, and 37 mg in a 355mL (12 oz) can of soda.
All teas contain caffeine, unless they are deliberately decaffeinated during processing. For a naturally caffeine-free alternative, we recommend herbal or tisane teas.

Herbal Teas and Tisanes

Herbal tisanes/infusions have traditionally been enjoyed as soothing, caffeine-free beverages. Blends may also have varying biologic and medicinal properties depending on the contents.

Basic Tea Composition and Nutrient Profile

Black tea is all-natural and contains no additives, artificial flavorings or colors. It is calorie-free (1 calorie per 100 mL) and sodium-free, and is therefore a suitable beverage for individuals on calorie-reduced or low-sodium diets. Tea includes fluoride, traces of vitamins A, K, C, B-carotene and B vitamins (among them folate).

Nutrition Information per 170 mL serving
Calories:               2    Cal
                              7    kJ
Protein:                0    g
Fat:                       0    g
Carbohydrate:    0.5    g
Sodium:                5    mg   *derived from water using in brewing
Potassium:           63    mg

Tea and Dental Health

As a rich source of fluoride, tea can strengthen tooth enamel. While green tea generally contains more fluoride than black, as little as one cup a day of either can contribute significant amounts of this powerful anti-cavity agent. It also appears that tea drinking reduces plaque formation and bacterial infections in the mouth, since tea polyphenols are selectively bactericidal.

Phytochemicals and Tea

Tea leaves are unusually rich in natural compounds called polyphenols, a type of phytochemical well known for its antioxidant properties. Antioxidant rich foods have been linked in the reduction of risk to certain cancers and heart disease. Drinking tea a natural and pleasant way to increase dietary exposure to antioxidants.

Tea in Chemoprevention of Cancer

Experimental Studies demonstrating the chemopreventive effects of teahave been conducted principally with green tea, however limited studies have also assessed the usefulness of black tea.
Tea consumption has been shown to afford protection against chemical carcinogen-induced lung, fore stomach, esophagus, duodenum, pancreas, liver, breast, and colon carcinogenesis in animal models. Some human studies have demonstrated an association between tea consumption and reduced cancer risk as well.

The Zutphen Study - Tea and Incidence of Stroke

In the Zutphen Study, a group of Dutch men investigated the effect of dietary antioxidants including flavonoids, like those found in tea, fruit, and vegetables, and their use in protection against stroke.
The results found that men with a high flavonoid intake had a 73% lower risk of stroke during the 15 year follow-up period than men with a low flavonoid intake. The men in the study obtained about 70% of their flavonoids from drinking black tea and about 10% from eating apples. Men who drank more than 4.7 cups of tea a day had a 69% reduced risk of stroke compared with men who drank less than 2.6 cups a day.


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Katiyar S, and Mukhtar H, International Journal of Oncology, February 1996, Volume 8 p. 221-228
Keli S, Hertog M, Feskens E, Kromhout D, Archives of Internal Medicine, Volume 156, March 25; 637-642, 1996.
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