Green tea can save lives: Study

Green tea can save lives, says a recent study.

Drinking one or two cups of green tea every day could help you fight bad breath and even prevent mouth and esophageal cancer, claims the study published in the journal Archives of Oral Biology.

The researchers say the antioxidants, called polyphenols, found in the tea, help in eradicating several compounds in the mouth that can lead to bad breath, tooth decay and even mouth cancer.

Earlier research on the beverage proved that it helps reduce cardio-vascular problems, induces weight reduction and also boosts immunity to a great extent, the latest findings have given more reasons for people to switch their morning coffee with the healthy green tea.

The latest study examines the properties of the polyphenol called epigallocatechin 3 gallate (EGCG) in particular, which helps reduce dental plaques and thus destroys the bacteria that cause bad breath.

“Green tea is rich in flavonoids and has a lot of anti-oxidants. The presence of polyphenols makes it anti-carcinogenic and helps in preventing cancer. It also increases the metabolic rate and reduces the risk of Parkinson’s disease and Alzheimer’s,” points out Dr. Meenakshi Bajaj, dietician at the Rajiv Gandhi government general hospital.

Green tea is made from the same plant as black tea, but the different manner in which it is processed results in it retaining less caffeine and more polyphenols. As it is consumed without milk or sugar it helps in weight reduction.

“A lot of people are consuming green tea these days and it is a healthy trend. However, it is potassium high, so patients suffering from kidney failure should refrain from drinking green tea,” said Dr Bajaj.

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Green tea can save lives: Study

Coke: Antioxidants will be replaced by 'polyphenols'

By Shane Starling, 05-Nov-2010

With antioxidants failing to impress European Food Safety Authority (EFSA) scientists and the term itself therefore likely to soon become an unauthorised health claim in the EU, antioxidant forms like polyphenols are filling the marketing void, a Coca-Cola spokesperson has said.

Antioxidants as a marketing term hangs in the balance

Michele Kellerhals, Coke’s Belgium-based research and innovation director told the Fresenius Functional Food conference last week that the world’s biggest beverage company had been watching the EU health claims situation very closely and noted developments in the area of antioxidants.

In a Q&A session on the first day of the two-day conference in Frankfurt, Germany, Kellerhals commented on the vast rejection of article 13, generic antioxidant claims by EFSA’s health claims panel to date.
“Industry will build the term polyphenols over time,” he said after a presentation outlining Coke’s approach to healthy beverages. “There is no doubt there has been some level of impact for us but others have been impacted more. The problem we all have now is how to translate what is happening into consumer-friendly messaging.”
 

“It is something we are working on. When you talk to some marketing people they think a claim is the easy way out. But when you talk to consumers, that is not the case. But we see this process an opportunity for the industry.”
 

Antioxidants inside
 
EFSA’s health claims panel has stated: “…no evidence has been provided to establish that having antioxidant activity/content and/or antioxidant properties is a beneficial physiological effect.”

But just two weeks ago, in the third batch of article 13.1 opinions, the panel concluded of vitamin E, “that a cause and effect relationship has been established between the dietary intake of vitamin E and protection of DNA, protein and lipids from oxidative damage.”
 
So the panel has acknowledged an antioxidant effect in that instance as it has done with vitamin C. It is now down to the European Commission and member states to interpret these opinions before adoption, rejection or amendment, and the use of terms like ‘polyphenol’ or ‘flavonol’ that are relevant to them.
But this won’t happen until at least the end of next year.


Funcitonal Foods conference
 
While the conference had a scientific bent with many academics presenting updates on areas such as fibre (Dr Fred Brouns, Maastricht University, the Netherlands), pro- and prebiotics (Dr Kristin Verbeke, University Leuven, Belgium), brain health (Dr Louise Dye, University of Leeds, UK) and diabetes (Dr Gabriele Riccardi, Frederico II University, Italy) the Q&A sessions revealed how primary the EU health claim situation had become.

All four pointed to emerging and promising science but noted in many cases the kind of evidence EFSA sought was not fully in existence, and it may take some time before that was the case, if ever.

Sam Waterfall, from the UK-based Healthy Marketing Team, a firm that consults functional food brands, responded to a question about probiotic claims by saying regardless of EFSA mass rejecting them so far, the ‘probiotic health story’ was so strong that consumers didn’t care.

He likened it the Popeye-spinach story, where consumers had constructed a health halo around the vegetable even if research indicated that the iron in regular spinach showed poor bioavailability.

“But there are contingency plans in place because obviously changes are occurring in what can and can’t be said about these kinds of products,” Waterfall said.

Conference chair, Nigel Baldwin, from the consultancy Cantox International, noted the panel had expressed a, “dislike of the term ‘immunity',” and future submissions should be aware of that.
Other speakers at the event included Barbara Klaus from the legal firm Meyer Meisterernst in Italy; Deiderick Meyer from Sensus; Gerd Harzer from Kraft Foods R&D and Gerrit Smit and Elke Trautwein from Unilever R&D.

NutraIngredients health claims 2010
 
These matters and more will be discussed at the second NutraIngredients Health Claims 2010 conference to be held in Brussels on December 1. The conference will deconstruct the latest article 13.1 claim opinions, hear first-hand experience from players like Kellogg’s and Martek, outline regulation-coping marketing strategies, and feature comparison with the US claims system from leading industry figures, Dr Andrew Shao and Jonathan Emord.

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Popcorn is very good for your health: Study

Dismissed as a snack, popcorn and other whole grain cereals, including popular breakfast cereals, contain "surprisingly large" amounts of polyphenol, a type of anti-oxidant linked to lower risk of heart disease, cancer and other diseases.

These were the findings of a study led by Joe Vinson, chemist at the University of Scranton in Pennsylvania (US-P), which also funded the research.

Polyphenols remove free radicals (chemicals that can damage cells and tissue) from the body. They are present in fruits, vegetables and other foods like chocolate, wine, coffee and tea.

But while these foods have all been widely researched, no one until now knew that commercial hot and cold whole grain cereals, already counted as "healthy" because of their fibre content, were also a rich dietary source of the antioxidants.

Over two-thirds of the American diet comprises breakfast cereals, pasta, crackers and salty snacks, said the researchers.

Vinson said that everyone was under the impression, because of early research, that the main health value of whole grains was the fibre, and that this was the active ingredient that also accounted for their link with reduced risk of cancer and heart disease.

But what he and his colleagues found was that whole grain foods have similar levels of antioxidants per gram as fruits and vegetables, said a release of US-P.


"This is the first study to examine total phenol antioxidants in breakfast cereals and snacks, whereas previous studies have measured free antioxidants in the products," explained Vinson.

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White Tea Antioxidant Information You Need to Know

All teas contain a high level of antioxidants; however white tea antioxidants are higher than in other types of teas. The high antioxidant level in the tea is caused by sunlight. Green plants get energy to grow from sunlight and chlorophyll, but sunlight can also be damaging to them. Ultraviolet (UV) radiation can be especially harmful to plants and antioxidants basically help protect plants from this possible damage.

Where do antioxidants come from? Living cells of plants can be destroyed as the plants are trying to protect themselves from the harmful sunlight rays. Free radicals are created in leaf cells by the UV radiation in direct sunlight. Animals are born with advanced immune systems that protect them from these free radicals, but plants are not. Plants instead produce chemicals (called phytonutrients) to protect themselves, antioxidants being the most important ones.

There is more to the process of antioxidant activity, such as searching for free radicals (chemicals created by sunlight hitting the plant leaves). The antioxidants attack the free radical cells and may kill them, causing the plants to age and sometimes catch diseases. Free radical activity is limited by the antioxidants. Since antioxidants are present in high amounts in white tea plants, it takes a lot of balance to keep the plants alive as this battle is ongoing.

There are many antioxidants contain in this tea, most from the catechin family, including epicatechin, epicatechin gallate and epigallocatechin. EGCG, or epigallocatechin gallate, is the most prominent antioxidant. Nearly half of the antioxidant is comprised of EGCG and it is a very potent ingredient.
Laboratory tests have determined that EGCG is able to be 100 times more active than vitamins A & C. A cup of white tea is believed to have more antioxidants in it than a serving of broccoli, spinach, strawberries and other healthy vegetables and fruits. This is a perfect example of white tea antioxidants at work.

White tea antioxidants are mostly present in strong quantities because of the EGCG contained in it. EGCG has been proven to reduce several health ailments and diseases such as skin, lung and breast cancers. It also reduces the risk of serious conditions such as stroke, heart disease and diabetes. EGCG can also slow the aging process, prolonging youthfulness and health in the consumer.

White tea is the least processed of all teas so during the harvesting process the healthy antioxidants remain in stronger quantities than in other types of teas. The leaves are comprised of more than 30 percent of healthy antioxidants.

The antioxidants present in white tea help fight off many diseases and conditions, making it one of the healthiest teas to consume. Its preventative qualities are just an added benefit to this delicious choice of beverage. White tea antioxidants are important to maintain good health and reducing health risks.
For more information on tea gift baskets or for other information on tea tips, please go to Tea Gift Sets website.

Article Source: http://EzineArticles.com/?expert=David_Sutikno 

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