Scientists have been finding properties in green tea lately. Chi Pui Pang, from the University of Hong Kong, has shown that the antioxidants it contains (vitamin C, vitamin E, lutein and zeaxanthin) can be absorbed by different tissues of the eye, including the retina, whichprevents glaucomaand other eye diseases. It has also been scientifically proven thatreduces tooth and gum disease. Consumed in moderation (3 to 6 cups a day)lowers the risk of death from cardiovascular disease, according to a study published in the journalArteriosclerosis, Thrombosis, and Vascular Biology: Journal of the American Heart Association. And experiments in mice have revealed that it helpsfight obesity.
Furthermore, a study carried out at the Medical School of Athens (Greece) indicates that 30 minutes after drinking a cup of teathe great arteries of the body dilate, which prevents circulatory problems, atherosclerosis, etc. In addition, one of its components, epigallocatechin (EGC), promotes the growth of bone cells (osteoblasts) up to 79%, whichstrengthens bones, increases its mineralization and helps prevent osteoporosis, as it could be read in the publicationJournal of Agricultural and Food Chemistry.
To this is added that the regular consumption of teaprevents the gallbladder from becoming inflamed. Without forgetting thatinhibits the growth of bacteria. And in the brain, the polyphenols in tea have a protective effect on the protective dopamine cells, so thatprevents Parkinson’s disease, according to a study released inBiological Psychiatry. Not in vain an ancient Chinese proverb says: “It is better to go three days without food than one without tea.” Of course, it is never advisable to drink this concoction too hot – that is, at more than 60 ºC -, because it has been shown to cause throat cancer.
