Green tea is an antioxidant rich, plant-based beverage with health benefits.
In a new study published in the journal PLOS ONE, researchers at The University of California, San Diego found that green tea contains a wide variety of antioxidants that can reduce the risk of heart disease, stroke and cancer.
“It’s very exciting because the compounds we’re seeing are antioxidants,” said study author Yutao Li, an associate professor of plant science at the university.
So, it’s an interesting avenue to explore.””
We have some of these compounds in the form of antioxidants, which are also found in coffee and other beverages that have antioxidant properties.
So, it’s an interesting avenue to explore.”
Dr. Yutaro Li, a senior research scientist at the University of Texas, Austin, led the study.
His team analyzed the levels of certain antioxidant compounds in tea leaves that were analyzed at the UC San Diego Department of Food Science and Food Technology.
It was the first time that the amount of antioxidants in tea was analyzed by researchers.
Green tea contains chlorogenic acid, a compound that helps prevent oxidation in plants.
Chlorogenic acid helps plants metabolize food and produce energy.
Green teas also contain quercetin, an antioxidant that helps fight free radicals, or reactive oxygen species, which damage cells.
In this study, researchers analyzed the antioxidant levels in green teas and found that they were significantly higher in green leafy vegetables compared to white and black teas.
“The levels of the antioxidant compounds that we’re detecting in green leaves are consistent with the compounds that have been found in green vegetables,” Li said.
“So, there’s a lot of evidence that there is an anti-oxidant effect in green foods, but we still don’t know what those compounds are.”
Dr, Yutar S. Srinivasan, a professor of food science and nutrition at The Cleveland Clinic, said that his team had previously found a link between green tea and the prevention of cancer.
Slicing out cancer cells into individual cells is a powerful way to identify and destroy cells, but the results were conflicting, he said.
“We think that there may be a mechanism for the antioxidants that we see in green beans, because it is possible that the tea itself may be acting as an antioxidant,” Srinasan said.
Srinasana said that he and his colleagues looked at the antioxidant profile of green tea leaves, and they noticed that the leaf was a bit richer in these compounds.
“One of the interesting things that we found was that green leaves contain more antioxidants than other teas,” Sriyanasan explained.
“When you look at the different compounds that are in green, you get an idea of how well they’re working.”
In their study, the researchers looked at green tea’s antioxidant potential as it was consumed in different amounts.
For the study, they looked at one cup of green leaf tea, one cup with one cup black tea and one cup white tea.
The results of their analysis revealed that green tea leaves were more than 10 times as powerful as the black teabag.
But the results of the study were more complex.
The researchers looked only at antioxidants in green and black tea.
“That means that we didn’t look at other antioxidants,” Srisan said, “but we did look at antioxidants from different sources.
And that’s what we found.
There are many more antioxidants in black tea than in green.”
In addition to providing a powerful antioxidant, the study also found that black tea also had a lower risk of developing prostate cancer than green tea.
Sriyanassan said that the results support the idea that there are many other antioxidants in the black tea leaf.
“Black tea has many antioxidants,” he said, adding that it’s possible that black tea has been a good source of these antioxidants.
“But I think we have to take a more cautious approach to it.
Black tea is not going to be a panacea for all cancers.”
For more on cancer prevention, visit www.cancerprevention.gov.
Copyright 2016 by KSAT – All rights reserved.