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Food

Tea

NEWS:

Canada Approves Labeling of Health Claims on Tea "Health Canada's Natural Health Products Directorate (NHPD) has deemed tea to be a natural health product and has officially recognized tea for its role in maintaining good health. After a period of extensive review, the NHPD has approved three health claims for tea. All types of tea infusions (black, green and oolong) are recognized as a source of antioxidants for the maintenance of good health. Tea is approved for increasing alertness. And tea is further accredited as helping to maintain and/or support cardiovascular health. Green Tea extract is approved as a source of antioxidants for the maintenance of good health."

Citrus Juice, Vitamin C Give Staying Power To Green Tea Antioxidants "The study compared the effect of various beverage additives on catechins, naturally occurring antioxidants found in tea. Results suggest that complementing green tea with either citrus juices or vitamin C likely increases the amount of catechins available for the body to absorb."

FDA Continues Pushing Natural Herb Sweetener Stevia Out of U.S. " ''While FDA has received inquiries and petitions for the use of stevia or stevia extracts in food, data and information necessary to support the safe use have been lacking,'' according to the FDA letter. But on the FDA's own website, a GRAS petition submitted to FDA in 1995 cited over 900 Stevia studies, none of which indicated any safety concerns regarding human health. According to the American Herbal Products Association, "Stevia leaf is a natural product that has been used for at least 400 years as a food product, principally as a sweetener or other flavoring agent. None of this common usage in foods has indicated any evidence of a safety problem. There are no reports of any government agency in any of the above countries indicating any public health concern whatsoever in connection with the use of stevia in foods." "

FDA warns about herbal tea sweetener risk: Additive used in some Celestial Seasonings drinks raises 'safety concerns' "WASHINGTON - U.S. health regulators warned Hain Celestial Group Inc about a potentially unsafe herb in some of its herbal teas, saying it might be dangerous to blood sugar, reproductive, cardiovascular and renal systems. The U.S. Food and Drug Administration sent a letter to Hain dated August 17 calling the herb, a natural sweetener made from a South American herb called stevia, “an unsafe food additive.” The agency released the letter on its Web site on Tuesday."

Green tea boosts production of detox enzymes, rendering cancerous chemicals harmless "Concentrated chemicals derived from green tea dramatically boosted production of a group of key detoxification enzymes in people with low levels of these beneficial proteins, according to researchers at Arizona Cancer Center. These findings, published in the August issue of Cancer Epidemiology, Biomarkers & Prevention, a journal of the American Association for Cancer Research, suggest that a green tea concentrate might help some people strengthen their metabolic defense against toxins capable of causing cancer. "

Green Tea May Prevent Bladder Inflammation

Green Tea vs. Rheumatoid Arthritis: Green Tea Compound EGCG May Turn Off Chain Reaction of Inflammation, Joint Damage in RA

Sipping tea may lower your skin cancer risk " … researchers found that tea drinkers had a lower risk of developing squamous cell or basal cell carcinoma, the two most common forms of skin cancer. Men and women who had ever been regular tea drinkers — having one or more cups a day —were 20 percent to 30 percent less likely to develop the cancers than those who didn’t drink tea. "

Tea Consumption Is Inversely Associated With Carotid Plaques in Women. (Arterioscler Thromb Vasc Biol. 2007)

Tea is good for you, but skip the milk " … proteins called caseins in milk decrease the amount of compounds in tea known as catechins which increase its protection against heart disease."

ARTICLES:

The Health Benefits of Tea "Indeed, tea is considered a superfood -- whether it's black, green, white, or oolong tea. All those tea types come from the same tea plant, Camellia sinensis. The leaves are simply processed differently. Green tea leaves are not fermented; they are withered and steamed. Black tea and oolong tea leaves undergo crushing and fermenting processes. All teas from the Camellia plant are rich in polyphenols, antioxidants that detoxify cell-damaging free radicals in the body. Tea has about eight to 10 times the polyphenols found in fruits and vegetables. … Catechins, a type of disease-fighting flavonoid and antioxidant, are the keys to tea's health benefits. Here's a tip: The longer you steep the tea, the more flavonoids you'll get in your brew. To get the best tea benefit, some studies suggest drinking three cups each day to cut heart disease risk. Since iced tea is diluted, it's a lighter source of flavonoids -- but it still counts! … Get a clear glass gallon-sized jar: The glass lets the sun in, and doesn't give tea any strange odors or tastes that come from plastic. Use black tea: 16 teabags to make one gallon (16 cups) of sun tea. Find a sunny spot on your patio for your sun tea jar. Let it soak up the sun's rays for about three hours. Remove tea bags. "

JOURNAL ARTICLES:

Addition of milk prevents vascular protective effects of tea. (ur Heart J. 2007) " CONCLUSION: Milk counteracts the favourable health effects of tea on vascular function. This finding indicates the need for particular awareness in the interpretation and design of studies comprising nutritional flavonoids."

Black tea prevents cigarette smoke-induced apoptosis and lung damage. (J Inflamm (Lond). 2007) "Cigarette smoke exposure to a guinea pig model causes oxidative damage, inflammation, apoptosis and lung injury that are prevented by supplementation of black tea."

Coffee and tea consumption and the risk of Parkinson's disease. (Mov Disord. 2007) "These results suggest that coffee drinking is associated with a lower risk of PD. More tea drinking is associated with a lower risk of PD."

Common tea formulations modulate in vitro digestive recovery of green tea catechins. (Mol Nutr Food Res. 2007) "Common commercial beverage additives; citric acid (CA), BHT, EDTA, ascorbic acid (AA), milk (bovine, soy, and rice), and citrus juice (orange, grapefruit, lemon, and lime) were formulated into finished tea beverages at incremental dosages. … Catechin stability in green tea was poor with < 20% total catechins remaining post-digestion. EGC and EGCG were most sensitive with less, not double equals 10% recovery. Teas formulated with 50% bovine, soy, and rice milk increased total catechin recovery significantly to 52, 55, and 69% respectively. Including 30 mg AA in 250 mL of tea beverage significantly (p < 0.05) increased catechin recovery of EGC, EGCG, EC, and ECG to 74, 54, 82, and 45% respectively. Juice preparation resulted in the highest recovery of any formulation for EGC (81-98%), EGCG (56-76%), EC (86-95%), and ECG (30-55%). These data provide evidence that tea consumption practices and formulation factors likely impact catechin digestive recovery and may result in diverse physiological profiles."

Decline in glutathione peroxidase activity is a reason for brain senescence: consumption of green tea catechin prevents the decline in its activity and protein oxidative damage in ageing mouse brain. (Biogerontology. 2007)

Differential Effects of Black versus Green Tea on Risk of Parkinson's Disease in the Singapore Chinese Health Study. (Am J Epidemiol. 2007 ) “Diet had no strong influence on risk. Ingredients of black tea other than caffeine appear to be responsible for the beverage's inverse association with Parkinson's disease.”

Effects of Green Tea and EGCG on Cardiovascular and Metabolic Health. (J Am Coll Nutr. 2007)

Effects of Infusion Time and Addition of Milk on Content and Absorption of Polyphenols from Black Tea. (J Agric Food Chem. 2007) "Six brands of tea demonstrated similar increases in antioxidant capacity and total phenolic and catechin contents with increasing infusion time. These results were unaffected by the addition of milk. Consumption of black tea (400 mL) was associated with significant increases in plasma antioxidant capacity (10%) and concentrations of total phenols (20%), catechins (32%), and the flavonols quercetin (39%) and kaempferol (45%) (all p < 0.01) within 80 min. This was unaffected by adding milk. Infusion time may therefore be a more important determinant in the absorption of polyphenols from black tea. Observational studies assessing the health benefits of tea consumption require recording of brewing methods as well as frequency of consumption."

Green tea and stroke prevention: Emerging evidence. (Complement Ther Med. 2007)

Green tea polyphenols as an anti-oxidant and anti-inflammatory agent for cardiovascular protection. (Cardiovasc Hematol Disord Drug Targets. 2007)

Green tea polyphenols: biology and therapeutic implications in cancer. (Front Biosci. 2007) "Green tea polyphenols inhibit angiogenesis and metastasis, and induce growth arrest and apoptosis through regulation of multiple signaling pathways."

Inhibition of carcinogenesis by tea constituents. (Semin Cancer Biol. 2007)

Intakes of coffee, tea, milk, soda and juice and renal cell cancer in a pooled analysis of 13 prospective studies. (Int J Cancer. 2007) "Our findings provide strong evidence that neither coffee nor tea consumption increases renal cell cancer risk. Instead, greater consumption of coffee and tea may be associated with a lower risk of renal cell cancer."

Mechanisms and effects of green tea on cardiovascular health. (Nutr Rev. 2007) "Green tea, rich in antioxidant and anti-inflammatory catechins, especially epigallocatechin gallate (EGCG), has been shown to reduce surrogate markers of atherosclerosis and lipid peroxidation, particularly LDL oxidation and malondialdehyde concentrations, in several in vitro, animal, and limited clinical studies. Epidemiological observations in Southeast Asian countries indicate an inverse correlation exists between habitual consumption of green tea beverages and the incidence of cardiovascular events."

Photoprotective effects of green tea polyphenols. (Photodermatol Photoimmunol Photomed. 2007)

Potential exposure and risk of fluoride intakes from tea drinks produced in Taiwan. (J Expo Sci Environ Epidemiol. 2007) "Tea is the second most commonly consumed drink in the world. Excess fluoride intakes from tea drinks may cause health effects. This work assesses infusible fluoride levels in popular tea sold in Taiwan and evaluates potential exposure factors. Lungjing, pouchong, tienguanyin, oolong, pureh, and black tea specimens were purchased from different counties in Taiwan. … Furthermore, intakes of high amounts (>/=5 l/week) of certain tea may result in excess risks of dental or skeletal fluorosis. Tea lovers could be exposed to excess fluoride and may be at risk of fluorosis."

Preventive effects of green tea catechins on spontaneous stroke in rats. (Med Sci Monit. 2007) " Conclusions: Continuous ingestion of green tea catechins from an early age prevented the development of spontaneous stroke in M-SHRSP, probably by inhibiting the further development of high blood pressure at later ages."

Prospective cohort study of green tea consumption and colorectal cancer risk in women. (Cancer Epidemiol Biomarkers Prev. 2007) "This study suggests that regular consumption of green tea may reduce CRC risk in women."

Reading the tea leaves: anticarcinogenic properties of (-)-epigallocatechin-3-gallate. (Mayo Clin Proc. 2007)

Roles for epigallocatechin gallate in cardiovascular disease and obesity: an introduction. (J Am Coll Nutr. 2007)

Tea and lycopene protect against prostate cancer. (Asia Pac J Clin Nutr. 2007) "This study suggests that habitual drinking tea and intakes of vegetables and fruits rich in lycopene could lead to a reduced risk of prostate cancer in Chinese men. Together they have a stronger preventive effect than either component taken separately. This is the first epidemiological study to investigate the joint effect between tea drinking and lycopene intake."

Tea catechins as a potential alternative anti-infectious agent. (Expert Rev Anti Infect Ther. 2007)

Tea consumption and basal cell and squamous cell skin cancer: Results of a case-control study. ( Am Acad Dermatol. 2007) "CONCLUSIONS: Our findings support the existence of an inverse association between tea consumption and skin carcinogenesis."

Tea drinking is associated with benefits on bone density in older women. (Am J Clin Nutr. 2007) "CONCLUSION: Tea drinking is associated with preservation of hip structure in elderly women. This finding provides further evidence of the beneficial effects of tea consumption on the skeleton."

The efficacy of black tea in ameliorating endothelial function is equivalent to that of green tea. (Br J Nutr. 2007) "In conclusion, green and black tea are equally effective in improving endothelial function."

The green tea polyphenol, epigallocatechin-3-gallate inhibits telomerase and induces apoptosis in drug-resistant lung cancer cells. (Biochem Biophys Res Commun. 2007) "These data indicate the potential use of EGCG, and possibly green tea, in treating SCLC."

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