NEW STUDY
PROVIDES EVIDENCE THAT TEA CONSUMPTION WASHINGTON, DC - Leading scientists from around the globe convened yesterday in Washington, DC for the Third International Scientific Symposium on Tea & Human Health: Role of Flavonoids in the Diet to review the latest findings on the potential health benefits of tea, including new studies on promoting heart health and reducing the risk for cancer. The latest data provide further evidence of tea's potential disease-fighting capabilities. Major research developments since the Second Symposium on Tea & Human Health, held in 1998, include new results that suggest: · Tea may reduce Low
Density Lipoprotein (LDL, or "bad" cholesterol) levels by
10 percent The symposium, which was sponsored by the American Cancer Society, the American College of Nutrition, the American Health Foundation, the American Society for Nutritional Sciences, the Food and Agriculture Organization, the Linus Pauling Institute and the Tea Council of the U.S.A., was held at the United States Department of Agriculture (USDA). Leading researchers from around the world joined American scientists in presenting the latest clinical, laboratory and epidemiological data on the role of tea in promoting healthfulness and reducing the risk of disease. "As investigators continue to study the multiple effects that tea has on human health, more research supports tea's potential in helping to reduce the incidence of major diseases," said the meeting's co-chair, Jeffrey Blumberg, PhD, Professor, Friedman School of Nutrition Science and Policy, and Chief, Antioxidants Research Laboratory, Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University, Boston. "The scientific community is making tremendous strides in discovering the potential for flavonoids in black and green tea and other plant foods to promote health and reduce the risk of certain chronic diseases, findings which could have significant implications for public health." Studies Suggest Tea Consumption May Lower "Bad"
Cholesterol These new developments in tea research add to the growing body of evidence suggesting that tea consumption positively impacts cardiovascular health in several different ways, with as little as two to four cups per day. Another study, published in the May 6, 2002 issue of Circulation: Journal of the American Heart Association, found that study participants who drank four cups of tea per day had a significantly lower risk of death following a heart attack. Additional research suggests that tea flavonoids may support endothelial function, an important indicator of cardiovascular health. More research is necessary to conclude that tea may be used as a preventive measure to combat the risk of heart disease, but the results so far are extremely promising. New Developments in Cancer Research Lung Cancer Researchers have also observed similar results in animal studies, in which tea inhibited tobacco-induced lung tumor formation. "We know that smokers' bodies sustain a high level oxidative damage and are at risk for certain cancers," said Iman Hakim, MD, PhD, MPH, Division Director, Health Promotional Sciences, Arizona Cancer Center and Research Associate Professor of Public Health, College of Public Health, University of Arizona. "Because this population has elevated levels of oxidative damage at baseline, we are better able to observe the effects that tea consumption has on oxidative stress." Rectal Cancer These new findings are an important step in determining the potential role of tea components in cancer prevention and complements previous studies that have found tea drinking to be associated with a decreased risk of certain cancers. More research is necessary before a definitive link can be made, but the current research looks promising. Mechanism of Action and Bioavailability of Tea Flavonoids
During digestion, flavonoid molecules undergo biochemical changes. Since these compounds are modified in the gut, flavonoids may still protect against oxidative stress, but may function by other mechanisms as well in vivo. In vivo studies suggest that flavonoids interrupt the pathway of oxidative stress and intercept the "message" for apoptosis, or cell death. Black tea's flavonoids are complex in structure and appear to be absorbed at different points in the body. Some of the larger molecules are not absorbed in the stomach or small intestines, but remain intact until they reach the colon, where they are partly absorbed into the bloodstream. The remaining flavonoids may act as antioxidants and reduce the risk of colon cancer. Because black tea's flavonoids remain intact through much of the gastrointestinal tract, it seems that the flavonoids may have potential benefits at various points throughout the gut. Conversely, the principle constituents of green tea, are simple flavonoids, called catechins, which are quickly absorbed into the body after consumption. "Because green and black tea flavonoids appear to be absorbed and metabolized at different points throughout the digestion process, flavonoids may have an even wider range of protective benefits to various body systems than originally thought," explained Dr. Blumberg. Looking Toward the Future "The research presented at this year's symposium further extends the scientific evidence that tea may have a favorable effect on the cardiovascular system and may positively impact health in many other ways, including reducing the risk for some cancers," said Dr. Blumberg. Looking towards the future, researchers plan to probe deeper into the various mechanisms by which tea flavonoids function in the body and the implications these mechanisms have on human health and disease prevention. Clinical trials now underway and being planned will provide further important information about the role of tea in health promotion. RETURN TO:www.tributetea.com CLOSE WINDOW |