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Message: <blockquote data-quote="Mr:Virus" data-source="post: 11001959" data-attributes="member: 357884">The function of tea and natural, bioactive compounds in tea, as elements in a healthy lifestyle is best explained by the first line in Kakuzo Okakura’s 1906 philosophical treatise on tea, The Book of Tea. Okakura sums up the historical and ancient belief in tea as more than just a pleasing beverage by writing, “Tea began as a medicine and grew into a beverage…” Scientific research confirms what Asians believed for centuries – that green and black tea contain powerful natural antioxidants which can protect regular tea drinkers from many degenerative diseases. The main degenerative diseases of concern today are heart disease, high blood pressure stroke, cancer and diabetes. Studies have shown that the antioxidant activity of flavonoids in green and black tea reduces the risk of many degenerative diseases and help maintain good oral heath. Tea and Heart diseaseRegular consumption of correctly brewed tea, has been shown to reduce oxidation of fat. Studies suggest that green and black tea are equally effective in this respect. Catechins in green tea, theaflavins and thearubigins in black tea were shown to have the ability of inhibit lipid oxidation and plaque formation (which can lead to heart disease), whilst reducing cholesterol. Regular consumption of tea has also been associated with reduced blood clotting. Blood clotting increases the risk of coronary thrombosis. Tea extracts and tea polyphenols can inhibit the platelet aggregation to a certain degree, thereby reducing the risk of thrombosis. Both Green and Black Tea also improve endothelial function (vasoconstriction and vasodilation – the control of blood pressure, atherosclerosis, formation of new blood vessels -angiogenesis). Tea and CancerNumerous in vitro and in vivo studies have revealed that polyphenols in green and black tea can directly react and neutralize chemical carcinogens thereby reducing the risk of cancer. It has also been shown that tea increases the activity of detoxifying enzymes which are naturally found in the human body. The anticarcinogenic potential of tea is based on the ability of tea flavonoids to interact with the active carcinogens and make them inactive. In vitro and in vivo research indicates that tea and tea polyphenols inhibit initiation and later stages in the development of carcinogens. Regular consumption of tea – especially fresh tea – decreases the growth rate of tumours whilst preventing the formation of large tumours.</blockquote>

Verification: Winadiyakata thappara keeyak tibeda?

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