Tea and Health

A wealth of evidence suggests that drinking tea is beneficial to health:

• Protection against cardiovascular disease;
• Prevention of heart disease and stroke;
• Protection against many types of cancer e.g. skin tumors, lung cancer, and digestive cancer;
• Inhibitory effects on DNA synthesis of leukemia cells and lung carcinoma cells;
• Lowering of bad cholesterol;
• Improvements in blood vessel function;
• Anti-inflammatory effects;
• Antibacterial effects;
• Rheumatoid arthritis prevention and relief;
• Inhibitory effects on dental caries.

Tea plants are among the plants with the highest total flavonoid content. 93% of total tea phenolic compounds are flavonoids. Green tea contains more simple flavonoids (called catechins), while black tea contains more complex varieties (called theflavins and thearubigins). The longer tea is left to brew, the higher the concentration of flavonoids.

For many years, it has been known that tea plant polyphenols are antioxidant. In fact, many common flavonoids are several times more potent than Vitamin C or E 12, 13. Growing interest in the antioxidant activity of phenolic compounds has led to increased research into potential health benefits.

(Source: Tea Board Kolkata)

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