Medical science and tea

Drinking three to four cups of mild, good-quality tea each day can provide protection from all kinds of ailments. Scientific examination of tea has shown it to contain a cocktail of health-giving constituents, such as vitamins B1, B2, and B6, as well as vitamin C, flavonoids, and polyphenols.

Tea is also rich in two key minerals, namely manganese, which is essential for bone growth and body development, and potassium, which helps to keep the heart beating and maintain the fluid levels in the body.

Tea is also tooth friendly, as it is one of the few natural sources of fluoride. Oral hygienists increasingly believe that tea improves overall oral health by preventing tooth decay and reducing plaque.

There is growing scientific evidence that the antioxidant effects of the flavonoids in tea are important in helping to prevent cancer of such organs as the pancreas, prostate, colon, esophagus, and the mouth.

Of equal significance is tea’s ability to combat heart disease and reduce the risk of strokes: studies show that tea reduces blood cholesterol and blood clotting and lowers blood pressure. Perhaps the most striking development in medical research has been the recent assessment by staff associated with the Harvard Medical School. They found that a person who drinks a single cup of tea a day can cut the risk of having a heart attack by 44 percent. This is due to the powerful antioxidants in tea, which counteract fatty deposits in the arteries. In short, a good-quality tea can help to keep down cholesterol and improve circulation by helping to increase blood flow and prevent hardening of the arteries.

Another study showed that men who drank green tea burned up more calories than men who did not. This means that tea may also assist with weight loss by accelerating the oxidation of fat.

Tea is often taken after a meal because it aids digestion by helping the breakdown of meats and facts; indeed, after an evening of wine or other alcohol, several cups of tea are always helpful as a pick-me-up. Scientific research also suggests that the chemicals in a tea may have the effect of counteracting carcinogens in certain foods, for example fried and grilled meat.