“Consuming beverages enhanced with green tea extract provides a protective effect against oral cancer according to this study published in November of 2009.  The ability of EGCG to kill harmul viruses and bacteria continues to be explored.  The chemoprotective effects of EGCG from a green tea extract provide substantial benefit for multiple reasons.  This study investigated the benefit of drinking green tea enhanced beverages versus taking a pill or small concentrated dose.”   – Josh Smith

Abstract Understanding the literature about the efficacy of green tea consumption in preventing and slowing the progression of cancers is critical. A systematic review of the literature was conducted using an electronic search to identify studies from 2000 to 2008 in the following database: Alt HealthWatch, CINAHL,Medline, Health Source – Consumer Edition, Health Source: Nursing/Academic Edition,Web of Science (ISI), and the Cochrane Library. Although the evidence from this review suggested associations between green tea consumption and a decreased risk for some cancers, the findings were inconclusive. In selected cases, green tea was effective in slowing the progression of the earlier stages of cancer.However, contrary evidence is reported and the dose and duration of use is variable.Most evidence stems from self-reports.Research using more rigorous designs to investigate the efficacy of green tea in humans is needed.

“This article is a recent review of 34 articles about green tea and cancer prevention that met the strict criteria to qualify to be reviewed.  Basically the strong more credible studies were reviewed.  The findings are indicating that to get the benefits and desired outcomes you need a few things.  First is the right amount of green tea every day.  Second is the caffeine content must be minimal throughought the day and that people must be consistent in their daily consumption.  Finding something that’s easy, previously measured out and convenient are important.” – Josh Smith

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