An important role in the development of cardiovascular disease is played by the oxidation of the so-called “evil” LDL cholesterol by free radicals. This significantly increases the risk of arteriosclerosis and heart attacks. Scientific studies have shown that tea drinkers have a lower risk of cardiovascular disease. Presumably, the effect of tea polyphenols as radical scavengers is responsible for this, among other things.
The effects of tea on carcinogenesis.
In recent years, many studies have looked at the effect of tea ingredients on the development of cancer. The results show that regular tea consumption can prevent cancer. For example, a Japanese study involving more than 8,500 people showed that the risk of cancer is significantly reduced when more than ten cups of tea are consumed per day. One explanation for this is that the polyphenols in tea affect the rate of cell duplication and thus influence the growth and development of cancerous tumors.
The effects of tea on the skin
The skin also benefits from drinking tea. Polypenols, which have antioxidant properties, serve as protection against radicals produced by UV radiation. Thus, they can counteract sun-related skin damage, protect against premature aging, and possibly even prevent skin cancer. Current research is also looking at the effect of tea on inflammatory skin diseases such as psoriasis. So far, only results from animal studies are available. However, these are quite promising.
The effects of tea on infectious diseases.
We are constantly surrounded by viruses and bacteria, which the immune system of our body usually keeps well in check. However, we are not always immune to the outbreak of infectious diseases caused, for example, by salmonella or flu viruses. Tea drinkers seem to be less susceptible here. The catechins contained in tea probably inhibit the growth of certain harmful bacteria and viruses.
Info: Which is better – black or green tea? Due to the different processing methods, different types of polyphenols are found in green and black tea. In green tea, the catechins (e.g. epigallocatechin gallate – EGCG) predominate, while black tea contains mainly theaflavins and thearubigens, which are formed from the catechins during fermentation. Both green and black tea polyphenols have antioxidant potential. Additional influence on antioxidant activity has the time of brewing. The longer the tea steeped the higher the content of polyphenols.
