A study analyzed data on 69,310 women, middle-aged and older, who were cancer-free at the start of the study and rarely if ever smoked or drank alcohol. About 28 percent of them drank tea, mostly green tea, three or more times a week. In an 11-year span, 1,255 women developed stomach, esophageal, colorectal, liver, pancreatic or gallbladder/bile duct cancer. Regular tea drinkers were 14 percent less likely to have developed a digestive cancer than were those who never drank tea. Risk fell as tea consumption increased. Those who drank two to three cups of tea daily were 21 percent less likely to have a digestive cancer than non-tea-drinkers. Also, the longer tea-drinking had been a regular habit, the lower the women’s risk, especially for colorectal, stomach and esophageal cancers. Women who had been regular tea-drinkers for 20 years or more were 27 percent less likely to have developed a digestive cancer.
Writing in the University of Michigan’s NeuroHealth blog last week, prominent neurologist Henry L. Paulson, MD describes the powerful properties of EGCG (official name: epigallocatechin-3-gallate), a flavonoid in green tea. EGCG, Paulson says, appears to protect the brain from the accumulation of amyloid plaques that scientists believe cause the brain deterioration associated with Alzheimer’s Disease. Paulson describes new research published in the Proceedings of the National Academy of Sciences by Chinese scientist Mi Hee Lim and her team that shows EGCG binds to beta-amyloid, the protein that forms into amyloid plaques, and changes it to prevent that from happening.