Good news for tea fans

13th September 2010

If you thought that drinking gallons of water was the only way to keep properly hydrated, we have great news!

A clinical study from the Tea Advisory Panel (TAP) has proved that a cuppa can be just as good as a glass of water at keeping your body hydrated. Sticking to the recommended four cups of tea per day gives the same quenching effects of water, without there being any negative side effects. According to Dr Catherine Hoodfrom TAP, "It’s vital that humans keeps their fluid levels topped up to avoid dehydration - proper hydration is key to good mental and physical health."

We’re particularly pleased that the myth that caffeinated drinks (including coffee, colas and tea) dehydrate the body has been mis-proven. It was believed that the caffeine in these drinks sped up the body’s need to go to the loo and the urination caused us to lose too much water.However, studies have found that caffeinated drinks don’t have a significant impact on the body’s liquid levels. Great news – you can skip the decaff brews! Dr Hood continues,"A growing number of scientific studies have demonstrated that tea can be useful in keeping the body in good condition, thanks to its high polyphenol content. These polyphenols have antioxidant effects and help maintain normal vascular function. This is why many studies have linked regular tea consumption with a lower risk of heart disease and stroke."

To get full scientific details on the study please go to www.teaadvisorypanel.com

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http://www.tea.co.uk/news-article/Good-news-for-tea-fans

antioxidants in tea.

Antioxidants in Green and Black Tea

Tea is brimming with antioxidants, the disease-fighting compounds that help your body stave off illness.

By Jeanie Lerche Davis
WebMD Weight Loss Clinic-Feature

Reviewed by Brunilda Nazario, MD

Read the tea leaves, caffeine lovers. Tea is gaining ground over coffee. Even Starbucks is bucking up its tea menu. The health benefits of tea are one compelling reason: Green and black teas have 10 times the amount of antioxidants found in fruits and veggies, by one estimate.

Studies of humans and animals show that the antioxidants in black and green teas are highly beneficial to our health, says 82-year-old John Weisburger, PhD, senior researcher at the Institute for Cancer Prevention in Valhalla, N.Y.

"I've published more than 500 papers, including a hell of a lot on tea," says Weisburger, who drinks 10 cups daily. "I was the first American researcher to show that tea modifies the metabolism to detoxify harmful chemicals."

Green tea, black tea, oolong tea -- they all come from the same tea plant, Camellia sinensis. The leaves are simply processed differently, explains Weisburger. Green tea leaves are not fermented; they are withered and steamed. Black tea and oolong tea leaves undergo a crushing and fermenting process.

All teas from the camellia tea plant are rich in polyphenols, which are a type of antioxidant. These wonder nutrients scavenge for cell-damaging free radicals in the body and detoxify them, says Weisburger. "Astounding" aptly describes tea's antioxidant power, he tells WebMD. "Whether it's green or black, tea has about eight to 10 times the polyphenols found in fruits and vegetables."

Black and green both have different types of antioxidants than fruits and vegetables. Thearubigins, epicatechins, and catechins are among those listed in a USDA chart. All are considered flavonoids, a type of antioxidant. Brewed green and black teas have loads of those, the chart shows. (Herbal teas may also contain antioxidants but less is known about them, Weisburger says.)

"In my lab, we found that green and black tea had identical amounts of polyphenols," he tells WebMD. "We found that both types of tea blocked DNA damage associated with tobacco and other toxic chemicals. In animal studies, tea-drinking rats have less cancer."

Look at the world's big tea drinkers, like Japan and China. "They have much less heart disease and don't have certain cancers that we in the Western world suffer," says Weisburger.

http://www.webmd.com/food-recipes/features/antioxidants-in-green-and-black-tea