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Tea is a rich source of antioxidants. |
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Tea Antioxidants and CancerThe human body constantly produces unstable molecules called oxidants or what is commonly referred to as "free radicals". Oxidants take electrons from otherwise healty cell molecules and in the process damage cells and genetic material. This damage may leave the cell vulnerable to cancer.Antioxidants are substances that allow the human body to hunt down and seize oxidants making them harmless. Tea contains an antioxidant called catechins. These catechins fond in tea selectively inhibit specific enzyme activities that lead to cancer. They may also target and repair DNA aberrations caused by oxidants. Green, oolong and black tea all contain catechins. Studies indicate that steeping tea for about five minutes will release over 80 percent of its catechins. Instant iced tea has been shown to contain negligible amounts of catechins. Laboratory studies have shown tea catechins act as powerful inhibitors of cancer growth in several ways: They scavenge oxidants before cell injuries occur, reduce the incidence and size of chemically induced tumors, and inhibit the growth of tumor cells. |
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