Higher tea consumption may reduce the risk of some forms of cancer.
This revelation was made by Raul Zamora-Ros, senior researcher at the Nutrition and Cancer Unit of the Bellvitge Institute for Biomedical Research (IDIBELL), Spain, on April 26 at Sixth International Scientific Symposium on Tea and Human Health which was held virtually. The symposium was organized by the United States Tea Board.
“Although further research is needed to determine the exact dosage, the conclusion we can share is that higher intakes of tea consumption may reduce the risk of some forms of cancer,” says Raul Zamora-Ros, lead researcher at the nutrition unit. and Cancer at IDIBELL.
Leading nutritional scientists from around the world gathered at the symposium to present the latest evidence supporting the role of tea in promoting optimal health.
There has been growing interest in the relationship between tea drinking, health promotion and disease prevention with over 9,000 publications now in the scientific literature.
With new findings from the international scientific community constantly lending credibility to the healthful properties of tea, speakers at the Sixth International Scientific Symposium on Tea and Human Health provided a comprehensive update on recent research on the benefits of drinking tea. tea on human health.
Tea is the second most consumed drink in the world after water. All teas come from Camellia sinensis plant. Tea contains flavonoids, natural compounds that are said to have antioxidant properties. Tea also contains L-theanine, an amino acid found primarily in tea.
Looking at existing data on tea and cancer prevention, higher intakes of tea consumption may reduce the risk of certain cancers. “There is evidence that tea flavonoids may act via antioxidant, anti-angiogenesis and anti-inflammatory mechanisms, as well as altering the profile of the gut microbiota. Tea is a beverage rich in flavonoids, which are bioactive compounds with several anticarcinogenic properties in experimental studies. Suggestive evidence indicates that drinking tea may reduce the risk of cancer of the bile ducts, breast, endometrium, liver and mouth,” he said.
“There is a growing body of research from around the world demonstrating that drinking tea can improve human health in several ways,” said symposium chair Jeffrey Blumberg, PhD, active professor emeritus at the Friedman School of Nutrition Science and Policy from Tufts University. .
“True teas – which include black, green, white, oolong and black – can make a significant contribution to promoting public health. The evidence presented at this symposium reveals results – ranging from suggestive to compelling – about the benefits of tea on cancer, cardiometabolic disease, cognitive performance and immune function.
Tea contains flavonoids, natural compounds that have antioxidant properties. The flavonoids in tea provide bioactive compounds that help neutralize free radicals that can damage elements in the body, such as genetic material and lipids, and contribute to chronic disease. Tea also contains L-theanine, an amino acid found primarily in tea.
“Tea can help support your immune system and increase your body’s resistance to disease,” says Dayong Wu, Associate of the Nutritional Immunology Laboratory at the USDA Jean Mayer Center for Aging Research in Human Nutrition. Tufts University. “If you do get sick, tea can help your body respond more effectively to illness by getting rid of infection and can also lessen its severity when it does occur.”
When it comes to cognitive function, it turns out that tea can provide significant benefits. “There is strong evidence that tea and its constituents appear to be beneficial under stressful conditions. The deepest cognitive domain that tea seems to work on is attention and alertness,” says Louise Dye, professor of nutrition and behavior at the University of Leeds. “With these effects on attention, tea is an optimal drink of choice during a time of high stress and burnout around the world.”
Recent high-quality data from long-term prospective cohort studies indicate that higher intakes of tea – from as little as one cup per day and up to 5-6 per day – are associated with reduced risk of dementia.
“This bountiful drink is one that consumers can easily add to enhance their diet and create a healthier, longer life for themselves,” says Taylor Wallace, a professor in the Department of Nutrition and Food Studies at George Mason University.
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