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Green Tea Linked
to Reduced Breast Cancer Risk
Green tea is now an acknowledged natural anti-cancer
agent in Japan. Three main tea varieties--green,
black, and oolong--are usually consumed, but most
experimental studies demonstrating the antimutagenic
and anticarcinogenic effects of tea have been conducted
with green tea. Dry green tea leaves are about 40%
polyphenols by weight. Green Tea Polyphenols (GTP)
have been shown to exhibit antimutagenic activity
in the test tube, and inhibit cancer causing agents
in real life. Green Tea consumption has been shown
to provide protection against cancer of the breast,
stomach, lung, esophagus, duodenum, pancreas, liver
and colon.
Recently, a report in the July 2001 issue of the
Journal of Cellular Biochemistry, found that the
compounds called polyphenols, which are abundant
in green tea, red wine and olive oil, may be the
key elements that are protective against so many
different types of cancer. Polyphenols are potent
antioxidants that help neutralize cell damaging
free radicals, which have been linked to aging,
heart disease, and a number of other disorders,
including cancer of the stomach, lung, colon, rectum,
liver and pancreas.
Breast cancer is the second-leading cause of cancer
death among US women, according to the American
Cancer Society. It is diagnosed in 175,000 women
annually and kills 43,000. One out of every 8 women
will develop breast cancer in their lifetime.
SOURCE: Journal of Cellular Biochemistry July 2001;
Tea antioxidants in cancer chemoprevention: J Cell
Biochem Suppl 1997;27:59-67
For
information on Dr. Hansen’s
Antioxidant formula containing Green Tea and Grape
Seed Extract,
click here: Flavinox
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