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Drinking green tea can help reduce risk of cancer and cardiovascular diseases.
Since the beginning of its history, green tea consumption has been associated with numerous health benefits. In traditional Chinese medicine, green tea serves to energize and detoxify, with the overall effects of prolonging life.
Recent studies and clinical trials provide strong evidence that a type of compounds in green tea, known as catechins, are effective anti-oxidants that has anti-diabetic, anti-bacterial, anti-inflammatory, and hypocholesterolemic properties.
In rats, green tea catechins were identified in the portal vein after oral administration, indicating the ability for absorption into the body. In human studies, significant increase in plasma anti-oxidant capacity was detected after consumption of a moderate amount of green tea. This demonstrates increased blood anti-oxidant potential that results in reduced oxidative damages in DNA and lipids, ultimately helping to reduce risk of cancer and cardiovascular diseases.
Green tea consumption is accepted as a cancer prevention strategy based on numerous in vitro, in vivo, and epidemiological studies. It should become an important part of our diet that helps maintain our state of well-being, health, and reduce the risk of diseases.
Source: Journal of the American College of Nutrition, Vol. 25, No. 2, 79–99 (2006)

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