Study found Tea may cut Ovarian Cancer risk
Researchers from Sweden followed more than 60,000 women ages 40 to 76 for more than 15 years. Analysis of their food frequency questionnaire showed that women who drank more than two cups of tea a day lowered their ovarian cancer risk by 46 percent; those who drank one cup of tea a day lowered their risk by 24 percent. On average, each additional cup of tea was associated with an 18 percent decrease in the risk for developing ovarian cancer. The results of this study were published in the Archives of Internal Medicine in December 2005.
Editor’s Note: One more reason to drink Tea!
Whether it is black, green or red (oolong) tea, they all contain polyphenols which gives tea its antioxidant properties. Antioxidants may help protect our body from free radical damage. Indeed, tea ranks just as high or, in some cases, higher than many fruits and vegetables in the ORAC score, a score which measures antioxidant potential of plant-based foods. However, it is important to note that most herbal teas, on the other hand, do not contain the beneficial polyphenols.
Previous studies have demonstrated the anti-cancer properties of polyphenols. Some studies have suggested that tea’s polyphenols may reduce the 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 may even lower cholesterol levels.
Bottom Line: Tea is a healthy beverage offering many health benefits (if you skip the cream and sugar). Brew your tea for at least 3 – 5 minutes to bring out the beneficial polyphenols. Enjoy the aroma of tea!