Benefits of Green Tea

Written by Gloria Tsang, RD
Published in April 2006

(HealthCastle.com) Tea is the most commonly consumed beverage in the world after water. Whether it is black tea, green tea or red (oolong) tea, they all contain polyphenols which give tea its antioxidant properties. Antioxidants may help protect our body from free radical damage. Indeed, tea ranks as high as or higher than many fruits and vegetables in the ORAC score, a score which measures antioxidant potential of plant-based foods.

Black tea, Green tea or Red tea?

The more processing tea leaves undergo, the darker they will turn. Green tea is the least processed tea. They are simply steamed quickly. Black and red teas are partially dried, crushed and fermented. As we have mentioned before, regardless of the processing method, all teas contain polyphenols.

Benefits of all tea including Green Tea

Numerous studies have demonstrated the anti-cancer properties of polyphenols. Some studies indeed suggested that tea's polyphenols may reduce risk of gastric, esophageal and skin cancers if one consumes 4 to 6 cups daily. Other laboratory studies have found that polyphenols help prevent blood clotting and lower cholesterol levels.

Green Tea: Caffeine content

According to the American Dietetic Association, a cup of tea contains an average of 40mg of caffeine, compared to 85mg as found in a cup of freshly brewed coffee.

What about Herbal Tea?

Black tea, green tea and red tea derive their leaves from a warm-weather evergreen tree known as Camellia sinensis. The leaves from this tree contains polyphenols. Herbal tea is not derived from this leaf and so does not have this particular health-promoting properties. Indeed, some herbal teas in the market are NOT tea at all. They are only infusions made with herbs, flowers, roots, spices or other parts of some plants. The proper term for this type of beverage is "tisane". Therefore, read the labels properly.