Persuasive Essay On Tea

Did you know that tea is the second most consumed beverage worldwide, after water? While tea brewed in the traditional way is still a dietary staple in many parts of the world, an ever-increasing range of herbal teas is now available, which claim to offer multiple health benefits.

Historically, tea – especially herbal teas – have been popularly credited with lowering disease risk and have been used to treat specific health conditions. Interestingly, recent scientific and clinical research supports some, if not all of these claims.

Let’s look at three teas scientific evidence suggests you should be drinking daily to lower your cancer risk.

GREEN TEA

Green tea is a very popular beverage in Japan and parts of China, making up nearly a fifth of tea production worldwide. In fact green tea, white tea, Oolong tea and black tea are

These compounds include caffeine, tea polyphenols, ‘volatile’ compounds that contribute to tea’s familiar odor – along with fluoride, aluminum, minerals and trace elements.

Tea Polyphenols and Catechins are Antioxidants

Tea polyphenols are bioactive plant chemicals that include compounds known as catechins, which are believed to be responsible for many of the health benefits attributed to green tea.

The most active and abundant catechin in green tea is known as epigallocatechin-3-gallate (EGCG), while epigallocatechin (ECG) is another. Both have high antioxidant activity – together, they act to neutralize harmful ‘free radicals’ in our body.

A free radical is a highly reactive molecule that can damage critical biological structures in our body’s cells, such as DNA and proteins. Like vitamin C and vitamin E, antioxidants such as EGCG and ECG limit the damage free radicals cause, by chemically neutralizing them.

Anti-Cancer Activities of Green Tea

Studies in cell lines and animal models in laboratory studies have shown that green