More evidence for tea’s anticancer potential : Study

Teas, both green and black, have potent anti-cancer effects against a wide range of tumours, says a new study led by the US Department of Agriculture that adds to an ever growing body of science behind the compounds.

“These findings extend related observations on the anticarcinogenic potential of tea ingredients and suggest that consumers may benefit more by drinking both green and black teas,” wrote lead author Mendel Friedman from the USDA.

The health benefits of tea ranging from a lower risk of certain cancers to weight loss, and protection against Alzheimer's, have been linked to the polyphenol content of the tea. Green tea contains between 30 and 40 per cent of water-extractable polyphenols, while black tea (green tea that has been oxidized by fermentation) contains between 3 and 10 per cent. Oolong tea is semi-fermented tea and is somewhere between green and black tea.

The four primary polyphenols found in fresh tealeaves are epigallocatechin gallate (EGCG), epigallocatechin, epicatechin gallate, and epicatechin.