Tea and Cancer Prevention Tea drinking is an ancient tradition dating back 5,000 years in China and India. Long regarded in those cultures as an aid to good health, researchers now are studying tea for possible use in
prevention and treatment of a variety of cancers. Investigators are especially interested in
antioxidants-called catechins-found in tea. 1. What are antioxidants?
The human body constantly produces unstable molecules called oxidants, also commonly referred to as free radicals. To become stable, oxidants steal electrons from other molecules and, in
process, damage cell proteins and genetic material. This damage may leave
cell vulnerable to cancer. Antioxidants are substances that allow
human body to scavenge and seize oxidants. Like other antioxidants,
catechins found in tea selectively inhibit specific enzyme activities that lead to cancer. They may also target and repair DNA aberrations caused by oxidants (1).
2. What is
level of antioxidants found in tea?
All varieties of tea come from
leaves of a single evergreen plant, Camellia sinensis. All tea leaves are picked, rolled, dried, and heated. With
additional process of allowing
leaves to ferment and oxidize, black tea is produced. Possibly because it is less processed, green tea contains higher levels of antioxidants than black tea.
Although tea is consumed in a variety of ways and varies in its chemical makeup, one study showed steeping either green or black tea for about five minutes released over 80 percent of its catechins. Instant iced tea, on
other hand, contains negligible amounts of catechins (1).
3. What are
laboratory findings?
In
laboratory, studies have shown tea catechins act as powerful inhibitors of cancer growth in several ways: They scavenge oxidants before cell injuries occur, reduce
incidence and size of chemically induced tumors, and inhibit
growth of tumor cells. In studies of liver, skin and stomach cancer, chemically induced tumors were shown to decrease in size in mice that were fed green and black tea (1, 2).