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        Green tea

        Publish Date : 2009-12-17 Publisher : poster 
        Source :
        Medical reference Hits : 2455   
        Archeological evidence suggests that people consumed tea leaves steeped in boiling water as many as 500,000 years ago. Botanical evidence indicates that India and China were among the first countries to cultivate tea. Today, hundreds of millions of people drink tea around the world, and studies are now suggesting that green tea (Camellia sinesis) in particular has many health benefits.
        There are three main varieties of tea -- green, black, and oolong. The difference between the teas is in their processing. Green tea is made from unfermented leaves and reportedly contains the highest concentration of powerful antioxidants called polyphenols. Antioxidants are substances that scavenge free radicals -- damaging compounds in the body that alter cells, tamper with DNA (genetic material), and even cause cell death. Free radicals occur naturally in the body, but environmental toxins (including ultraviolet rays from the sun, radiation, cigarette smoke, and air pollution) also give rise to these damaging particles. Many scientists believe that free radicals contribute to the aging process as well as the development of a number of health problems, including cancer and heart disease. Antioxidants such as polyphenols in green tea can neutralize free radicals and may reduce or even help prevent some of the damage they cause.
        Green tea has been consumed throughout the ages in India, China, Japan, and Thailand. In traditional Chinese and Indian medicine, practitioners used green tea as a stimulant, diuretic (to promote the excretion of urine), astringent (to control bleeding and help heal wounds), and to improve heart health. Other traditional uses of green tea include treating flatulence (gas), regulating body temperature and blood sugar, promoting digestion, and improving mental processes.
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