Considered one of the most popular beverages globally, tea promotes health and assists in chronic disease prevention. Jane Higdon, an associate professor at LPI Research Center, argues that the concern of scientists is on the polyphenols constituent of tea, which plays a major role in disease prevention (Carson and Riley 145). Claudio Ferri, an Italian director of Internal Medicine at L’Aquila University, further observes that ingesting black tea increases the protective effect through reduction of both blood pressure and negative effect of fats in the arteries (Thielecke and Boschmann 18). Frequent and long-term consumption of tea benefits against obesity induced through taking diets with fat content. Moreover, it reduces probability of occurrence of type II diabetes and the risk of coronary diseases. Therefore, tea plays an important role in the prevention of chronic diseases like cancer, heart diseases, and metabolic syndrome.
Viewed as the common factor for human mortality globally, cancer and its cells have the ability to replicate limitlessly because of their self-sufficient growth signals. This ability enables the cancer cells to evade apoptosis. Tea consumption reduces the possibility in the growth of bladder cancer cell, stomach, and esophageal cancers (Béliveau and Gingras 1021). There is a greater link between cancer reduction and green tea than with black tea.
Prostate cancer, which is common in aged men, is comparatively lower in the Asian states where tea consumption is greater than in the West. Consumption of polyphonic constituents of tea assists in the protection against carcinogenic chemicals or induction of ultraviolet radiation, which causes skin cancer. Megan Ware, a registered nutritionist and dietitian, argues that flavonoids found in tea are anti-inflammatory; therefore, they have an effect on signaling the pathways of cells (Ware par. 5).
As a result, flavonoids reduce cancer proliferation and induce apoptosis. Constant production of unstable oxidants by the body leads to ‘scrambling’ of electrons to acquire stability, thus damaging protein cells and genetic materials. Such damages make the body prone to cancer. Tea consumption assists in the correction of this effect. Tea plant, Camillia sinensis, contains high level of antioxidants. Moreover, catechins in tea inhibit a specific enzymatic activity, which causes cancer.
It is important to take tea moderately to be safe. Tea consumption causes allergic reaction in some people; therefore, those experiencing such conditions should refrain from taking tea when such situations arise. Polyphenols creates very strong binding activities, especially when there is consumption of a large amount of tea, leading to development of nutritional complications. Inasmuch as it prevents cancer, tea consumption causes petulance, vomiting, and anxiety.
Being a stimulant, it is crucial that persons experiencing asymmetrical heartbeats or anxiety attacks may take tea with great caution (Imai and Nakachi 694). However, breastfeeding and pregnant females ought to take green tea in small amounts. For instance, taking 2 cups of tea a day provides caffeine of 200 grams, which is quite harmless, but above this amount might result in increment of miscarriage risks and related negative outcomes.
Helps in weight reduction and chances of contracting heart diseases
Tea contents like flavonoids, myricetin, and kaempferol are the major compounds associated with reduction of risks, which may cause fatal heart attacks. The major cause of coronary heart disease is the high blood cholesterol levels that exist in two types. Low-density lipoprotein (LDL) blocks the arteries while high-density lipoprotein (HDL) reduces the levels of LDL. Green tea as a beverage plays a crucial role in the acceleration of fat burning, thus assisting in weight reduction. It offers a wide range of antioxidants known as catchiness (Thielecke and Boschmann 13).
Epigallocatechin gallate (EGCG) is important in boosting the rate of metabolism and inhibiting an enzyme, which breaks down hormone norepinephrine. The nervous system uses the hormone as signal to fat cells that require break down. Moreover, EGCG reduces the amount of fats absorbed by the body in every meal intake. As a result, it reduces the level of cholesterol in the body, causing weight loss and a healthy heart. The acceleration of fat break down in the body helps in weight reduction. Christopher Ochner, a nutrition scientist and researcher at the Icahn School of Medicine at Mount Sinai Hospital states, green is the healthiest thing one can drink if he/she needs to reduce weight, accelerate metabolic processes, boost burning of more calories, and reduce the amount cholesterol in the body due to its thermo-genic properties (Ware par. 6).
The body synthesizes both sugar and fat into triglyceride in the liver and the ileum, and then the blood transports it to the rest of the body. Green tea has the ability to counter such threats due to high polyphenol content, which activates the enzyme that dissolves triglyceride (Thielecke and Boschmann 21).
Even though considered as an important element in weight reduction, there is limited information to support this case. Kathy McManus, a director at Brigham and Women’s Hospital states, “The limited data available on green tea support a potential association between green tea and beneficial properties in relationship to risk factors for cardiovascular diseases” (Ware par. 7). Taking a lot of tea may as well be dangerous to one’s health. From this analysis, taking more tea might cause more risks than benefits (Carson and Riley 146). In addition, huge amount of tea causes dilation – widening of the artery due to increased blood pressure. Honey and cinnamon may be as well substitutes for tea in weight reduction.
Béliveau, Richard, and Denis Gingras. “Green Tea: Prevention and Treatment of Cancer by Nutraceuticals.” Lancet 364.9439 (2004): 1021-1022. Print.
Carson, Christine, and Thomas Riley. “Non-antibiotic therapies for infectious diseases.” Antimicrobial Resistance in Australia 3.27 (2003): 144-147. Web.
Imai, Kosuke, and Kaikea Nakachi. “Cross study of effects of drinking green tea on cardiovascular and liver diseases.” British Medical Journal 310.6981 (1995): 693- 696. Print.
Thielecke, Frank, and Michael Boschmann. “” Phytochemistry 70.1 (2009): 11-24. Web.
Ware, Megan. . 2014. Web.