Drink Black Tea to Protect You From Oxidative Damage
This variety of tea is more oxidized thus its flavor and aroma is more intense and has a stronger caffeine content than the other varieties of green, white and oolong tea.
Unlike green tea whose flavor lasts only a year or so, it keeps its intense flavor for many more years.
Regular intake of this variety of tea has been associated with low incidence of heart disease, low cholesterol level and cancer.
An article published by the Journal of Hypertension, shows that black tea has the ability to lower blood pressure due to its rich flavonoid content.
Flavonoids, also called vitamin P or citrin, are popularly known for their antioxidant characteristics which is believed to be more effective than vitamins C and E.
Black tea has scavenging properties that protect the body from oxidative stress.
An experiment conducted by the Enzyme Division of the Indian Institute of Chemical Biology reported that extract of black tea, with its scavenging properties, prevents further deterioration of human red blood cells caused by oxidative stress.
Studies also show that it is associated with bone density, an indicator of bone stability and strength.
An experiment published in the American Journal of Clinical Nutrition showed that drinking tea regularly greatly helps in preventing bone fractures especially in the hip area, and prevents potential bone loss.
It is also believed that black tea prevents skin cancer and protect the skin from the harmful effects of solar radiation.
An abstract on Mutation Research/Fundamental and Molecular Mechanisms of Mutagenesis showed that black tea, when given to laboratory animals dramatically reduced the risk of skin cancer.
A study was also conducted to demonstrate the over-all impact of black tea in our general health.
After the study, it was proven, once again that this kind of tea is indeed good for the heart, probably because of the rich polyphenol content found in the tea leaves.
It also showed that black tea can prevent bone loss although further experiments have to be conducted to prove this claim.
To prevent coronary heart disease, 3 cups of black tea is the recommended amount, and to optimize its antioxidant properties, 6 cups is the recommended amount.
The same study demonstrated that the caffeine content in black tea has the ability to improve a person's cognitive abilities.
Aside from the properties already mentioned, this tea is also believed to enhance the efficacy of insulin in the body.
In a study published in the Journal of Agricultural and Food Chemistry, it explains that it is the epigallocatechin gallate, tannins and theaflavins content that are responsible for enhancing the activities of insulin.
Mixing lemon to the tea to enhance its flavor does not affect the potency of insulin.
However, mixing cow's milk, soy milk and non-dairy products to tea decreases its power on insulin.