How Tea May Be a Heart-Saver
The natural antioxidant properties of tea may help reduce the risk of developing heart disease.

Studies have provided evidence that it is the polyphenols in tea that have a beneficial effect on two long established heart disease risk factors:

· high blood cholesterol

· high blood pressure

Cholesterol levels
Studies have indicated that average blood cholesterol levels drop as the amount of tea consumed increases. Published evidence has shown trends towards lower systolic blood pressure levels (systolic) as tea drinking levels go up.

Heart Disease: Research Studies
The latest human study3 shows that tea significantly increases antioxidant activity. Amongst twenty-one volunteers who were tested for six days, and given the equivalent of three cups of tea a day, researchers found an increase of antioxidants in their blood plasma levels.

Another study4, published in the American Journal of Epidemiology and reported in The Lancet, indicated that the risk of heart attack in people who drank one, or more cups of tea a day was about half that of those who drank no tea. The researchers suggested that the benefits of drinking tea may be attributed to the high concentration of flavonoids which reduce blood clotting and the deposition of cholesterol in the blood vessels.

Several other research studies have also demonstrated tea’s positive effect on heart disease. A Scandinavian study5 of men aged between 50-69, showed that drinking 4-5 cups of tea a day reduced the risk of stroke by 69% and other studies6 have indicated that drinking 4-5 cups of tea a day may also have a beneficial effect on high blood cholesterol and high blood pressure.

“These exciting studies offer further information about the role that dietary flavonoids may play in reducing the risk of circulatory diseases.”

Dr Simon Maxwell, Clinical Pharmacologist, Edinburgh University

Tea and cancer prevention
Tea consumption may have beneficial effects in reducing cancer risk in certain populations. As tea is one of the most popular drinks in the world, any possible relationship between its consumption and a reduced incidence of cancer in humans is of great significance.

A wide spectrum of studies, both in the laboratory and in human populations, looking at the relationship between tea consumption and cancer generally indicate a protective effect of tea.

Tea and Cancer: Research Studies
Results of the most recent preliminary research7 published in Nutrition and Cancer indicated that tea may protect against the development of pancreatic and prostate cancer. Researchers from the National Centre for Toxicological Research in the United States, extracted theaflavins and polyphenols and demonstrated that they significantly inhibited the growth of human pancreatic and prostate tumour cells. Their research also indicated that tea could have a role to play in changing the genes involved in the process of causing cancer.

"This study provides further evidence concerning the anti-properties of tea consumption. These new results are very preliminary and are based on test-tube experiments, but if confirmed in further research and supported by human studies, they could provide new insights into the prevention of pancreatic and prostate cancer"

Professor David Forman, Centre for Cancer Research, University of Leeds

Another study8, published in the International Journal of Cancer indicated that men who drink between 2 and 3 cups per day may reduce their risk of developing prostate cancer by up to 30% compared to non-tea drinkers. Researchers from the University of Toronto looked at the complete history of beverage intake amongst 617 men who were suffering from prostate cancer and compared them with 637 healthy men. The results of the study suggested that the benefits of drinking tea may be attributed to the high concentration of certain antioxidants called phytochemicals which help the body fight harmful free radicals.