Tea can reduce cancer risk

A drop of tea can help prevent cancer in some individuals, according to new research from the National Foundation for Cancer Research in the US.

Tea has long been considered to have cardiovascular benefits, but the NFCR claims that there is now mounting evidence that it could have cancer-fighting properties as well.

It is the antioxidant properties of the flavonoids in green, black and oolong or real tea which are thought to have the anti-cancer properties. These teas originate from the camellia sinensis plant and are excellent sources of polyphenols or plant chemicals (phytochemicals).

Herbal teas do not have the same properties as they come from a different plant source.

Antioxidants help protect the body against disease by counteracting the harmful effects of free radicals - stray, highly reactive particles that accumulate in the body as by-products of metabolism. Free radicals injure surrounding cells through oxidation and left unchecked they can damage cellular DNA and potentially cause cancer.

Antioxidants such as vitamins C and E and beta-carotene are known to be effective at hunting down these free radicals, but the NFCR's research, carried out in association with the University of Kansas, showed that green tea is 100 times more potent than vitamin C and 25 times more potent than vitamin E at protecting cells from damage linked to cancer, heart disease and other illnesses. In addition, indications are that black tea contains the same amount of phytochemicals as green tea.

The NFCR stressed that most of the data supporting the anti-cancer benefits of tea is currently derived from animal studies in which animals were treated with polyphenols equivalent to amounts consumed by regular tea drinkers. Evidence is the strongest for prevention of cancers of the oral cavity, stomach and colon. A few animal studies link tea with a decreased risk of lung and skin cancers.

Studies in humans have been less consistent but still suggest that tea has anticancer benefits.