Green Tea May Reduce Risk of Early Death
Green tea, long studied for its antioxidant properties, appears to reduce mortality. Researchers in Japan concluded in a recent study that drinking green tea is associated with reduced mortality from all causes, including cardiovascular disease, though not from cancer. Doctors theorized that the antioxidants in green tea reduce free radicals, which in turn allows for a reduction of LDL cholesterol and increase in HDL cholesterol. Furthermore, antioxidants can reduce arterial plaque buildup and help improve blood vessel function. In contrast, the hazard ratios of cancer mortality were not significantly different from 1.00 in all green tea categories compared with the lowest-consumption category. For more information, see the Journal of the American Medical Association, September 13, 2006, Volume 296, Number 10. Read More.
Green tea, long studied for its antioxidant properties, appears to reduce mortality. Researchers in Japan concluded in a recent study that drinking green tea is associated with reduced mortality from all causes, including cardiovascular disease, though not from cancer. Doctors theorized that the antioxidants in green tea reduce free radicals, which in turn allows for a reduction of LDL cholesterol and increase in HDL cholesterol. Furthermore, antioxidants can reduce arterial plaque buildup and help improve blood vessel function. In contrast, the hazard ratios of cancer mortality were not significantly different from 1.00 in all green tea categories compared with the lowest-consumption category. For more information, see the Journal of the American Medical Association, September 13, 2006, Volume 296, Number 10. Read More.