Doc on the Health Benefits of Tea.
Information purpose only and should not be
consider medical advice.
effects of tea have been examined ever since
the first infusions of Camellia sinensis
about 4700 years ago in China. The legendary
emperor Shennong claimed in The Divine
Farmer's Herb-Root Classic that Camellia
sinensis infusions were useful for treating
conditions including tumors, abscesses,
bladder ailments, and lethargy.
contains catechins, a type of antioxidant.
In a freshly picked tea leaf, catechins can
compose up to 30% of the dry weight.
Catechins are highest in concentration in
white tea and green tea, while black tea has
substantially fewer due to its oxidative
preparation. Research by the U.S. Department
of Agriculture has suggested that levels of
antioxidants in green and black tea do not
differ greatly, with green tea having an
oxygen radical absorbance capacity (ORAC) of
1253 and black tea an ORAC of 1128 (measured
in μmolTE/100g). The amounts of
carbohydrates, fat, and protein found in tea
are negligible. Although tea contains
various types of phenolics and tannin, tea
does not contain tannic acid. Tannic acid is
not an appropriate standard for any type of
tannin analysis because of its poorly
Green tea may lower blood low-density
lipoprotein and total cholesterol levels,
though the studies were of short duration
and it is not known if these effects result
in fewer deaths; moreover, the evidence does
not indicate that green tea reduces the risk
of coronary artery disease. Several
randomized controlled trials suggest green
tea can reduce body fat by a small amount
for a short time, though it is not certain
if the reduction would be meaningful for