Green Tea Reducing Cancer Risk?

The green tea may reduce the risk of developing certain types of cancer, according to Carol Koprowski, assistant professor at the Keck School of Medicine of the University of South California.

The green tea contains antioxidants that protect the cells. Previous studies about the breast cancer risk proved that green tea protects the body, while black tea has no effect, said Anna Wu, professor at the Keck School.

Although both teas come from the same plant, their leaves are processed differently. The black tea does not contain the polyphenol compounds because of the fermentation process that is necessary in order to prepare it. The polyphenol compounds are believed to have antioxidant properties, said Wu.

A pilot study showed that people who drink green tea regularly have lower levels of estrogen, while those who prefer black tea present higher estrogen levels, also associated with higher breast cancer risk, according to Wu. Wu and her research team are still studying the connection between the variation of breast cancer risk and green tea consumption.

Green tea may also reduce the risk of developing skin cancer, according to researchers from the University of Alabama at Birmingham. The tumor-inhibiting green tea can prevent skin tumor formation and protect from the ultraviolet radiation damage, said Santosh Katiyar, professor of dermatology.

It seems that grapes and black raspberries can also prevent skin cancer, according to Katiyar. His research was recently published in the Journal of Nutritional Biochemistry.

Green tea is gaining popularity in the Western hemisphere because of its disease fighting properties. Although many of the claims associated with green tea are still unproven, green or black tea are a good replacement for sweetened beverages in a diet.