Tea cools, calms and refreshes. It provides a very pleasant way of taking in the fluids human bodies need daily for optimum health. It contains trace elements and vitamins which help supplement the body's needs, alongside a well balanced diet. Historically, it has been generally considered as a healthy product. Important, today, there is a growing body of evidence concerning the antioxidants in tea and their role in the prevention of cancer and cardiovascular disease. Third party international research and the tea industry's own research is continually enhancing tea's profile as a healthy drink. The FAO intergovernmental project on Tea and Human Health has now been fully funded and The Tea Council, the appointed Project Execution Agency, is responsible for the ongoing management of the project. A research programme covers the role of the antioxidants in tea, in the context of a healthier lifestyle, a generic message will communicate tea's role in a healthier lifestyle, which will be promoted to the consumer internationally. For up-to-the-minute information on tea and health, why not visit our site at www.teahealth.co.uk

Free Radicals

In simple terms, antioxidants benefit the human body by eliminating or neutralising 'free radicals' - not escaped political dissidents, but molecules which are missing an electron. In an attempt to recover its 'missing' electron, free radicals can cause damage to key cells including fat, protein, and DNA molecules.

Free radicals are produced in the body every day; it's part of the process of living. Oxygen, vital for life, is also a catalyst for the destructive process of oxidation.

When we breathe, the oxygen in the air causes a molecular breakdown, which ultimately results in the production of the harmful free radicals However, every day things such as air pollution, ultraviolet radiation and cigarette smoking accelerate and exacerbate this process.

Polyphenols in tea are the main source of its antioxidants, Green tea is strong in a particular form of antioxidant known as catechins, which black tea is contains more flavonoids, such as theaflavins and thearubigins. Tea also contains other familiar antioxidants such as vitamins C and E, and vitamin A, which is converted to beta-carotene.

These antioxidants, as their name suggest, help to counteract the oxidation process and its harmful effects.

The most recent findings would suggest that a small amount of milk added to tea enhances the protective role of the flavonoids, however too much milk can reduce the beneficial effect. it is recommended that the amount of milk added to tea should be within the range of 2% and less than 10%, by volume. You would also be interested to learn that up to 85% of the antioxidants in a single tea bag are released within 3 to 5 minutes of brewing time.

Tea and Nutrition

A daily consumption of about 4 cups of tea provides very few calories and no fat, whilst contributing valuable minerals and vitamins to the diet It provides:

16 % of the daily requirement of calcium
110 % of the daily requirement of zinc
10 % of our folic acid need
9 % of the daily requirement of vitamin B
25 % of the daily requirement of vitamin B2
6 % of the daily requirement of vitamin B6

Minerals

Tea is an excellent source of vitamins and also a natural source of two particularly important minerals essential for health: Manganese Manganese is essential for bone growth and the body's development, and 5-6 cups of tea provide 45% of our daily requirement. Tea is one of the richest natural sources of manganese in our diet.

Potassium

Potassium is vital for maintaining a normal heartbeat and 5-6 cups provides nearly three-quarters of the recommended daily intake for an adult. It enables nerves and muscles to function and regulates fluid levels within the cells. Eating disorders such as anorexia and bulimia and even over-exercise may lead to a potassium deficiency which can result in an erratic heart beat and fatigue.

Tea can also be used to replace potassium lost as a result of taking diuretics (e.g. women using diuretics around the time of their period to reduce water retention or when prescribed for those with high blood pressure).

Heart Disease

The natural antioxidant properties of tea may help combat the risk of developing Coronary Heart Disease. Research has suggested that drinking around 4-5 cups of tea a day may have beneficial effect on two long established heart disease risk factors: high blood cholesterol and high blood pressure. Studies have shown that average blood cholesterol and blood pressure drop as tea consumption increases and experts believe the flavanoids in tea are responsible for the effect. ~her studies have shown that tea flavanoids may also decrease blood clotting which is another common cause of cardiovascular disease.