Walking around on a college campus,
one will see lots of people drinking caffeinated drinks. My drink of choice is
normally tea, mostly because I like the light caffeine and the taste. However,
I recently discovered some new research that tea can provide some health
benefits in addition to keeping us college students awake.
Tea has been around for centuries.
In ancient times, people used tea remedies for all types of sicknesses. More
recently, we have conducted experiments to determine the health benefits of
tea. To name a few that have been tested, tea is antioxidative,
anti-inflammatory, antimicrobial, anticarcinogenic, antihypertensive,
neuroprotective, and cholesterol lowering (Hayat 2015)
[i]. This
is extremely relevant to physiology and disease prevention. Tea helps protect
against cancer, stroke, cardiovascular disease (CVD), arthritis, diabetes,
genital warts, and obesity (Hayat 2015).
Additionally, tea can cause
epigenetic changes in women (Uppsala 2017). Epigenetic change refers to when
proteins turn genes on or off. The main genes affected by tea are involved in
cancer suppression and estrogen metabolism (Uppsala 2017). These changes were
not linked to coffee drinkers or men (Uppsala 2017).
Tea contains bioactive polyphenols,
which are complex polyphenol polymers that are hard to make and must come from
our diet (Seeram 2006)
[ii].
Some supplements are available, but the
absorption and metabolism of the compound is limited since it is lab
synthesized and mechanisms of breakdown are not well understood (Seeram 2006).
These bioactive polyphenols are the chemicals
that elicit the positive health benefits through a series of chemical reactions
(Seeram 2006).
In conclusion, drink your tea
people! It’s good for you! If you need a boost during the day, why not go for
something that has some health benefits too.
References:
Uppsala Universitet. (2017, May 31). Tea consumption leads to
epigenetic changes
in women. ScienceDaily.
Retrieved November 13, 2018 from
www.sciencedaily.com/releases/2017/05/170531092458.htm
Hayat, Khizar, Hira Iqbal, Uzma Malik,
Uzma Bilal, and Sobia Mushtaq. “Tea and Its Consumption: Benefits and Risks.” Critical
Reviews in Food Science and Nutrition 55, no. 7 (June 7, 2015): 939–54.
https://doi.org/10.1080/10408398.2012.678949.
Seeram,
Navindra P. “Bioactive Polyphenols from Foods and Dietary Supplements:
Challenges and Opportunities.” In Herbs: Challenges in Chemistry and Biology,
925:25–38. ACS Symposium Series 925. American Chemical Society, 2006.
https://doi.org/10.1021/bk-2006-0925.ch003.
[i] Hayat et al., “Tea and Its Consumption:
Benefits and Risks.”
[ii] Seeram, “Bioactive Polyphenols from Foods
and Dietary Supplements: Challenges and Opportunities.”