The Scoop

“The Scoop” on the benefits of Tea

There are five significant components found in all tea from the plant Camellia sinensis:

Essential oils: which are the source of tea’s delicious flavor and aroma

Polyphenols: which are antioxidants that provide the tea’s brisk flavor and many of its potential health benefits.

Phytonutrients: which are small amounts of vitamins, minerals and amino acids including L-theanine (a very rare molecule that has been found in only three sources including camellia sinensis.

Enzymes

Methylxanthines: which are a family of alkaloids that include caffeine.

Black Tea

Black tea is the most common variety and accounts for about 75 percent of global tea consumption. Like many of the teas here, it’s made from the leaves of the Camellia sinensis plant, which are typically rolled and fermented, then dried and crushed. Black tea has a slightly bitter flavor and contains the most caffeine—about 40 milligrams per cup. (A cup of coffee has 50 to 100.)

Health benefits: Black tea has high concentrations of the antioxidant compounds known as theaflavins and thearubigins, which have been linked to lower levels of cholesterol, says Rebecca Baer, a registered dietitian in New York City. Research has shown that people who drink three or more cups of black tea daily may cut their risk of stroke by 21 percent.

Green Tea

Green tea has a more delicate flavor than black. The leaves are dried and heat-treated soon after they are picked, which stops the fermentation process. It contains about 25 milligrams of caffeine per cup.

Health benefits: Green tea is full of antioxidants called catechins; a subgroup known as EGCG which are found most abundantly in green tea. EGCG is considered to be the most powerful antioxidant of all the catechins. Studies suggest catechins protect our cells from the harmful effects of free radicals. Free radicals are associated with the development of disease such as cancer, advanced aging and heart disease. One study found that each daily cup of green tea consumed may lower the risk of cardiovascular disease by 10 percent. 

Oolong Tea

Oolong is similar to black tea, but it’s fermented for a shorter time, which gives it a richer taste. It contains about 30 milligrams of caffeine per cup.

Health benefits: It may aid in weight loss. “Oolong activates an enzyme responsible for dissolving triglycerides, the form of dietary fat that’s stored in fat cells,” says Baer. One study showed that women who drank oolong tea burned slightly more calories over a two-hour period than those who drank only water.

Recent research has explored the potential health attributes of tea through studies in humans and animal models, and through in vitro laboratory research. It suggests that tea and tea flavonoids may play important roles in various area of health. Recent findings include:

Cardiovascular Health: The antioxidant properties of tea flavonoids may play a role in reducing the risk of cardiovascular disease b decreasing lipid oxidation, reducing the instances of heart attacks and stroke and may beneficially impact blood vessel function, an important indicator of cardiovascular health.

Cancer Risk Reduction: Tea flavonoids may lower the risk of certain cancers by inhibiting the oxidation changes in DNA from free radicals and some carcinogens. Tea may also promote programmed cell death, and inhibit the rate of cell division, thereby decreasing the growth of abnormal cells.   

Immune Function: Recent research indicates that tea contains a component that may help the body ward off infection and disease.

Oral Health: The flavonoids in tea may inhibit plaque formation.

Please note: For educational purposes only. This information has not been evaluated by the FDA. This is not intended to diagnos, treat, cure or prevent disease.