ONE of the earliest studies on the health benefits of green tea was published in 1997 and documented in the National Library of Medicine.
The study stated that a number of scientists in Europe and the United States had investigated the health benefits of green and black tea and found that the high level of antioxidant tea polyphenols could help lower the risk of heart disease and some types of cancer.
A study posted on Feb. 12, 2021 on Science Daily by the Rensselaer Polytechnic Institute in New York reaffirmed green tea’s antioxidant benefits.
It states that an “antioxidant found in green tea may increase the level of p53, a natural anti-cancer protein known as the guardian of the genome for its ability to repair DNA damage or destroy cancerous cells.”
Chunyu Wang, author and professor of biological science at the Rensselaer Polytechnic Institute, stated that p53 “has several well-known anti-cancer functions, including halting cell growth to allow for DNA repair, activating DNA repair, and initiating programmed cell death — called apoptosis — if DNA damage cannot be repaired. One end of the protein, known as the N-terminal domain, has a flexible shape, and therefore, can potentially serve several functions depending on its interaction with multiple molecules.”
Wang added, “EGCG is a natural antioxidant, which means it helps to undo the near constant damage caused by using oxygen metabolism. Found in abundance in green tea, EGCG is also packaged as an herbal supplement.”
In another online article, the healthline website stated: “When consumed in moderation, green tea is safe for most people. You may want to limit or avoid it if you have iron deficiency or are pregnant, nursing or taking medications for anxiety disorders or heart conditions.”
For more information, consult your doctor.