The consumption of green tea increases the chances of women winning from ovarian cancer.In a study published in November 2004 in the International Journal of Cancer, women with ovarian cancer who drank at least 1 cup of green tea a day had a 56% reduced risk of death over three years of testing, compared to women who do not drink green tea at all.Laboratory studies of human ovarian cancer cells published in 2004 in the September edition of Gynecologic Oncology explain why EGCG does not only inhibit the growth of ovarian cancer cells, but also induces apoptosis (suicidal cell death) by affecting many genes and proteins.
Data from many other studies suggest that drinking both green and black tea may provide protection against various cancers, and the polyphenols contained in tea are considered the best protective measures.In this study, Susanna Larsson and Alicja Wolk from the National Institute of Environmental Medicine in Stockholm, decided to look more closely at the relationship between tea consumption and ovarian cancer.
Brain tumors in children
The ability of green tea to stop telomerase can translate into help for children with the most common types of brain malignancies, primary neuroectodermal tumors.Telomerase activity in cancer cells reduces the rate at which cells multiply through self-destruction.In a study published in January 2004 in the Neuro-Oncology magazine, researchers found that telomerase activity is at least five times higher in children with these brain tumors than in normal brain cells, and EGCG strongly inhibits telomerase activity in a manner dependent on the dose administered.
Green tea can also reduce the risk of colon cancer caused by a high-fat diet.In an animal study published in the Nutrition and Cancer journal in 2003, it was found that when green tea intake was combined with a diet rich in omega 6 fats (in the form of corn oil), the amount of pro-inflammatory compounds produced in the large intestine (5 -lipoxygenase, A4 leukotrienes) hydrolase and leukotrienes B4) was significantly lower, as was the number of colon cells (aberrant cryptoci) demonstrating the development of cancer.The consumption of green tea can even reduce the amount of abdominal fat deposited in animals that have received it for drinking.
Biliary tract and gall bladder cancer
Green tea reduces the risk of cholelithiasis and gastrointestinal cancers, as suggested by case-control studies conducted by Ann Hsing at the National Cancer Institute in Bethesda, Maryland, published in the International Journal of Cancer in June 2006.
The Hsing team collected a lot of demographic, medical and dietary data examining 627 people with biliary tract cancer, 1037 people with gallstone cancer, and 959 tests performed on randomly selected people in Shanghai, China.
Although we definitely do not recommend smoking, if you or someone you know smokes or you have to be among smokers and exposed to secondhand smoke, drinking green tea may help protect against lung cancer to some extent.A pilot study conducted recently confirmed the effects of green tea protecting against lung cancer already known after performing tests on animals.The study, published in November 2004 in the Molecular Nutrition and Food Research magazine, aimed to assess the impact of green tea (5 cups per day) on 3 heavy smokers (> 10 cigarettes per day) and 3 people who never smoked.When subjects drank green tea, DNA damage due to smoking decreased, cell growth was inhibited, and the propensity for apoptosis (cell suicide) in abnormal cells increased.
Research conducted by many scientists at UCLA gave insight into how green tea extract can act as an inhibitor to the development of bladder cancer cells.Green tea extract, as demonstrated by a mechanism that affects the movement of cells, takes a course on cancer cells leaving those healthy in peace.
For the cancer to grow and spread, the cancer cells must be able to move, and their movement depends on a process called actin remodeling, which in turn is dependent on many signaling pathways, including the Rho pathway.
By stimulating Rho signaling, green tea causes the cancer cells to age faster and adhere more closely to each other, in a process called cell adhesion.Both their faster aging and adhesion, inhibit the mobility of cancer cells – says the main author of the study, published in February 2005 in the Clinical Cancer Research magazine, which reported the effect of green tea on Rho signaling.
It protects against kidney disease
In an animal study published in 2005, in the January issue of Pharmacological Research, one more beneficial effect of green tea consumption has been shown to prevent kidney dysfunction in people who need to take strong immunosuppressive drugs, e.g. after transplantation.
One such drug, cyclosporin A, although it is a very effective immunosuppressant, it significantly increases the production of free radicals – highly toxic to the kidneys.In this study, rats given green tea together with cyclosporine A instead of drinking water produced much less harmful free radicals than pure water rats.In addition, a number of other indicators regarding renal function (serum creatinine, blood urea nitrogen, uric acid and urinary excretion of glucose) were at a much better level in rats consuming green tea.
He builds bones
Researchers from the University of Tokyo have shown that drinking green tea can significantly increase bone mineral density.
Their research, presented at the International Congress of the World Osteoporosis Foundation in Toronto, Canada on June 5, 2006, included 655 women aged 60 or older.Participants completed a questionnaire on the amount of green tea consumed, milk, cheese, yoghurt, fish, vegetables, soy, meat and coffee, smoking, alcohol, physical activity and the use of anti-osteoporosis drugs such as Fosamax.
Prevents osteoporosis and periodontal disease
Excessive bone loss is a hallmark of not only osteoporosis, but also periodontal disease.Green tea supports healthy bones and teeth, both by protecting osteoblasts (cells responsible for bone formation) from damage by free radicals and by inhibiting the formation of osteoclasts (cells that break down bones).
Another benefit from the consumption of green teas, for people with periodontal disease, green tea reduces the harmful effects of the bacteria most responsible for gum disease, or Porphyromonas gingivalis.P. gingivalis causes damage to the gums by producing toxic substances such as phenylacetic acid and by stimulating the activity and production of enzymes called metalloproteinases (MMPs), which destroy both mineral and organic components that form the bone matrix.Gallusan-3-epigallocatechin (EGCG) arrests the phenylacetic acid and MMP produced by P. gingivalis.
It protects the liver against alcohol and other harmful substances
Metabolism of alcohol leads to the production of harmful free radicals that can prevent the liver access to antioxidants, which in turn leads to liver damage.In a study published in 2004 in the January issue of Alcohol, in which rats were subjected to a chronic alcohol effect for 4 weeks, green tea prevented liver damage.
Other animal studies indicate that gallium-3-epigallocatechin gallate (EGCG) protects the liver from free radicals produced by organisms. The mice are exposed to carbon tetrachloride, a toxic chemical solvent compound.Without the protection provided by EGCG, exposure of carbon tetrachloride led to the production of large amounts of free radicals that destroyed a significant portion of the liver cells.Thanks to EGCG, the production of free radicals and liver damage were so radically reduced that the researchers openly suggested the use of green tea during treatment of liver diseases.
Unlike some herbs, the protective effect of green tea does not seem to affect the two liver enzymes most often responsible for detoxification and elimination of drugs, i.e. cytochrome P450 2D6 and 3A4.This suggests that green tea can be safely consumed while taking medications, primarily dependent on the metabolic pathways described by the abbreviations CYP2D6 and CYP3A4.We hope that future research will confirm the existence of these potential benefits.
On the other hand, one study found that Japanese green tea did not increase the CYP1A1 enzyme activity.Researchers have hypothesized that an increase in the activity of this liver enzyme may be one of the ways in which green tea protects against cancer caused by various carcinogens contained in the diet.
Supports fat burning
Green tea not only supports fat burning, but also contributes to the loss of body fat, which accumulates in the tissues along the abdominal cavity and around the intestines (viscera) and internal organs.In contrast to the fat deposited on the hips and thighs (as a result of which the body’s shape resembles the so-called pear), the visceral fat tissue (which leads to apple-like shapes) is strongly associated with an increased risk of metabolic syndrome and type 2 diabetes.
Green tea contains three main ingredients that accelerate catechin fat burning, caffeine and theanine.Research suggests that compounds contained in green tea cause the loss of body fat by inhibiting the action of enzymes in the stomach and pancreas, which are responsible for the digestion of triglycerides and the synthesis of fatty acids in the form in which they can be stored in the body.
Increases the efficiency of the body
Green tea extract administered to rats in the laboratory over 10 weeks of research has increased the amount of time in which animals could play sports – in this case swimming, by as much as 24%.
Green tea and the catechins it contains seem to stimulate the production of fatty acids in the liver and muscle cells.In muscle cells, the ability to burn more fat translates into a reduction in the rate at which glycogen is consumed – a form in which carbohydrates are stored so that they can quickly reach the muscles – allowing for longer exercise time.The effect of green tea on the ability of muscle cells to utilize and burn fatty acids, accelerating the time needed for decomposition of fats, are further reasons why green tea can help in the fight against excessive body weight.
It protects against Alzheimer’s disease and Parkinson’s disease
Damage to brain cells in Parkinson’s disease, Alzheimer’s disease and other diseases is due to the combination of many harmful factors, including excessive inflammation and increased iron levels, which leads to increased production of free radicals, cuts the brain off supply of antioxidants and the production of some proteins, such as beta amyloid, which in turn leads to apoptosis (cell suicide).
Catechins contained in green tea, until recently associated only with effects similar to other antioxidants, are now known for their ability to elicit a wide spectrum of neuroprotective cellular mechanisms.These include iron chelation, free radical scavenging, gene activation and the promotion of cellular signaling pathways, and mitochondrial regulation (mitochondria are factories that produce energy in cells, when they do not work properly, generate many free radicals and little energy).The end result is a significant reduction in brain cell damage.
The accumulation of iron and free radicals in specific areas of the brain is considered the main cause of a number of neurodegenerative diseases, including Parkinson’s and Alzheimer’s.
Green tea allows older people to maintain the mental fitness of the study show many of its applications
Green tea helps to slow down age-related brain impairment, cognitive impairment, dementia and Alzheimer’s disease, as evidenced by a study published in February 2006 in the American Journal of Clinical Nutrition.
Researchers at Tohoku University in Japan examined 1003 people over 70 years of age, comparing their green tea intake and thinking skills, using a comprehensive, standard test to measure cognitive functions.
Drinking more than 2 cups of green tea daily reduces the level of cognitive impairment in the elderly by up to 64%, both in women and men!It is worth remembering that the cup of green tea pita in Japan is much smaller than its American counterpart, it contains only about 85 milliliters of liquid.
Green tea helps in the fight against influenza
A cup of green tea can help prevent flu or reduce its duration.Laboratory tests published in November 2005 in the Antiviral Research magazine showed that EGCG significantly inhibited the replication of the influenza virus.This has been proven on all tested subtypes of this virus.EGCG also appears to suppress the synthesis of viral RNA by altering the properties of the virus membrane.
You can read also: Synergy of supplements, part 6 – L-DOPA, 5-HTP and EGCG,