The Asian community has used different teas and herbal
remedies since before the Great wall of China (over 3000
years ago) and green tea has stood out as one of its hallmark
and most helpful constituents. Green tea has been used
to treat everything from heart attacks, stroke to infections
like sepsis (blood infection) and numerous other conditions
and maladies.
Many studies have been undertaken to research and extract
the helpful and beneficial compounds in Green tea that exhibit
these medicinal qualities. Recent scientific studies listed
in Chemical & Engineering News (produced by the American
Chemical Society) show numerous benefits from the different
compounds contained in green tea leaves (polyphenols like
EGCG, a powerful antioxidant that inhibits the rapid growth
of cancer cells without harming healthy cells).
Studies done at Harvard and Cornell Universities on these
polyphenols have shown a marked decline in carcinogen activity
(up to 60% blocking reduction in oxidation capabilities)
and even a biocide or antiseptic quality (hence the current
research on green tea polyphenols and tooth and gum disease).
Green tea has shown and evidenced antibacterial properties
and more research in this area is needed.
Green tea polyphenols inhibit and retard cancer growth in
every study and form of cancer from liver cancer to uterine
and breast cancer. It is important to note, that although
no cancer in these studies was completely cured, duration
of survival and quality of life were increased in every circumstance.
EGCG, due to its abilities to retard cancer with no known
side effects is currently being researched to see if higher
concentrations and / or more powerful synthetic derivatives
could be used as a replacement for the current highly toxic
chemotherapy.
Study after study shows a vast reduction in onset and risk
of various cancers and disease. Other green tea findings
included a study of smokers at the Arizona Cancer Center
in Tucson showing that four cups of decaffeinated green tea
every day for four months provided some protection against
potentially carcinogenic damage to DNA, as measured by the
amount of an enzyme in the urine. Many studies have linked
green tea to lower risk for breast, pancreatic, colon, esophageal,
and lung cancers. University of Purdue researchers recently
concluded that a compound in green tea inhibits the growth
of cancer cells. There is also research indicating that drinking
green tea lowers total cholesterol levels, as well as improving
the ratio of good (HDL) cholesterol to bad (LDL) cholesterol.
The polyphenols inhibit the absorption of cholesterol in
the digestive tract, which actually helps lower the amount
of LDL cholesterol in the bloodstream.
Basically, to sum this up, green tea has been proven to reduce
the risk of cancer and retard the growth of cancer cells
in every case and for this reason alone should be incorporated
into every diet. Just 4 cups of green tea per day has been
found to slow and retard breast cancer in women (Japanese
scientists at the Saitama Cancer Research Institute). 4 cups
of green tea daily gives the optimal amount of polyphenols
for the best results.
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