Health benefits of Green Tea including weight loss and cancer
The history of tea is long and complex. Tea is supposed to be originated in China during the Shang Dynasty. It was used as a medicinal drink in that period. It’s found in a medical text written by Hua Tuo that tea drinking dated back to 3rd century AD. Drinking tea became popular in Britain during the 17th century. Green tea was first brewed in 2737 BC during the reign of Emperor Shennong. Green tea is associated with many cultures throughout Asia but it’s originated in China. Recently it has become relatively widespread in Western World where Black Tea has been traditionally consumed.
How to Brew Green Tea
Steeping is the process of making a cup of tea. It’s sometimes referred to as Brewing. In general, two grams of tea per 100 ml of water, or about one teaspoon of green tea per five-ounce (150 ml) cup, should be used. Normally leafs are steeped multiple time for short durations if more amount of leaf is taken.
Steeping time and temperature of Green Tea varies with different tea. The hottest steeping temperatures are 81 to 87 °C (178 to 189 °F) water and the longest steeping times two to three minutes. The coolest brewing temperatures are 61 to 69 °C (142 to 156 °F) and the shortest times about 30 seconds.
Composition Of Green Tea
It contains a variety of enzymes, amino acids, carbohydrates, lipids, sterols, related compounds, dietary minerals, and phytochemicals such as polyphenols, flavanols, and caffeine. Polyphenols found in Green tea include epigallocatechin gallate (EGCG), epigallocatechin, epicatechin gallate, and epicatechin; flavanols such as kaempferol, quercetin, and myricitin are also found in green tea.
Health Benefits Of Green Tea
Many research and studies have been made on Green tea. Most of the studies, vitro studies, animal studies, and human epidemiological studies, claim the health benefits of Green tea based on it’s chemical composition.
There is no conclusive evidence that green tea helps to prevent or treat cancer in people. A review of existing studies conclude that consumption of green tea lower the risk of cancer.
A limited evidence found in 2014 based on Meta Analysis. It says that consumption of green tea lower the risk of Esophageal cancer in Chinese population, a lower risk of lung cancer in women, and a lower risk of oral cancer in Asian people. Another analysis of observational data conducted in 2012 suggested that consumption of green tea may have a favorable effect on lung cancer risk.
Consumption of green tea may be associated with a reduced risk of stroke. A 2013 Cochrane review of randomized controlled trials concluded that green tea consumption for 3–6 months appears to lower systolic and diastolic blood pressures a small amount (about 3 mmHg each). Additional analyses examining the effects of long-term green tea consumption on blood pressure have reached similar conclusions.
According to two meta-analysis – consumption of green tea lowers the fasting blood sugar, but the effect of green tea consumption on hemoglobin A1c and fasting insulin levels was inconsistent.