Carmen Cabrera, PhD, Reyes Artacho, PhD, Rafael Gime´nez, PhD.   Journal of the American College of Nutrition, Vol. 25, No. 2, 79–99 (2006)

Tea is the most consumed drink in the world after water. Green tea is a ‘non-fermented’ tea, and contains more catechins, than black tea or oolong tea. Catechins are in vitro and in vivo strong antioxidants. In addition, its content of certain minerals and vitamins increases the antioxidant potential of this type of tea. Since ancient times, green tea has been considered by the traditional Chinese medicine as a healthful beverage. Recent human studies suggest that green tea may contribute to a reduction in the risk of cardiovascular disease and some forms of cancer, as well as to the promotion of oral health and other physiological functions such as anti-hypertensive effect, body weight control, antibacterial and antivirasic activity, solar ultraviolet protection, bone mineral density increase, anti-fibrotic properties, and neuroprotective power. Increasing interest in its health benefits has led to the inclusion of green tea in the group of beverages with functional properties. However, although all the evidence from research on green tea is very promising, future studies are necessary to fully understand its contributions to human health, and advise its regular consumption in Western diets, in which green tea consumption is nowadays limited and sporadic. 

“This article published a few years ago, is a must have reference for the health and wellness enthusiast as well as the green tea fan!  The benefits of regular green tea consmption range from improving factors underlying cholesterol to improving body weight regulation and fighting bad breath.  If you’re not currently in the habit of consuming the right amount and the right type of green tea, it’s time to start participating in the benefits!”   – Josh Smith

Background: Experimental and animal studies have shown the activities of catechins, the main constituents of green tea, against infectious agents. No data are available on the association between green tea consumption and the risk of pneumonia in humans. Objective: We examined the association between green tea consumption and death from pneumonia in humans. Design: We conducted a population-based cohort study, with follow-up from 1995 to 2006. The participants were National Health Insurance beneficiaries in Japan (19,079 men and 21,493 women aged 40–79 y). We excluded participants for whom data on green tea consumption frequency were missing or who had reported a history of cancer, myocardial infarction, stroke, and extreme daily energy intake at baseline. We used Cox proportional hazards regression analysis to calculate hazard ratios (HRs) and their 95% CIs for death from pneumonia according to green tea consumption. Results: Over 12 y of follow-up, we documented 406 deaths from pneumonia. In women, the multivariate HRs of death from pneumonia that were associated with different frequencies of green tea consumption were 1.00 (reference) for <1 cup/d, 0.59 (95% CI: 0.36, 0.98) for 1–2 cups/d, 0.55 (95% CI: 0.33, 0.91) for 3–4 cups/d, and 0.53 (95% CI: 0.33, 0.83) for 5 cups/d, respectively (P for trend: 0.008). In men, no significant association was observed. Conclusion: Green tea consumption was associated with a lower risk of death from pneumonia in Japanese women.

“One of the most impressive aspects of this study was the 12 year follow up period and how many participants were involved.  Most of us don’t think about the protective affects of the beverages we drink on a daily basis.  One of the questions we should be asking ourselves each and every day is how the substances we consume are either supporting general health or taking away from it!  This prospective study shows some great benefits not generally talked about with green tea consumption.”  – Josh Smith

Jankun, Jerzy; Selman, Steven H.; Swiercz, Rafal; Skrzypczak-Jankun, Ewa

Nature, Volume 387, Issue 6633, pp. 561 (1997).

Epidemiological studies suggest that the consumption of green tea may help prevent cancers in humans; also, breast and prostate cancers in animal models are reduced by green, but not black, tea. Here we offer a possible explanation. We have inferred (using molecular modelling) and subsequently demonstrated that one of the major ingredients of green tea inhibits urokinase, an enzyme crucial for cancer growth.

“The preliminary research on cancer prevention in human populations indicates that a certain enzyme that’s needed for cancer growth (urokinase, uPA) can be inhibited by daily consumption of green tea.  This article indicates that green tea can be consumed in high quantities on a daily basis to improve risk factors of cancer.  This article also compared daily consumption of green tea to small doses of medication and the advantage of being able to consume green tea daily!  Another great addition to the body of knowledge on green tea and cancer.”  – Josh Smith