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tea news and resources
White tea and cancer 1
A new study has found that consumption of
moderate amounts of green or white tea might provide a protection against colon tumors
about as well as a prescription drug, sulindac, that has been shown to be effective for
that purpose.
The research was just published in the
journal Carcinogenesis by scientists from the Linus Pauling Institute at Oregon State
University, in studies funded by the National Cancer Institute.
A new study from the Linus Pauling Institute at Oregon State University suggests that
consumption of green and white tea can be just about as effective as use of the
prescription drug sulindac in preventing colon tumors in a certain type of laboratory
mouse that is genetically predisposed to cancer. The control group of mice received no
treatments, and developed an average of about 30 tumors each. The most effective results
were obtained with a combination of tea and sulindac.
It may suggest some optional approaches
to cancer prevention or therapy, especially for people who have trouble with the side
effects that can be associated with regular use of non-steroidal anti-inflammatory drugs,
or NSAIDs, such as sulindac or aspirin.
The study also indicated that routine
consumption of green or white teas could be especially effective in combination with
NSAIDs, and provide more cancer protection than either of the products separately.
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White tea and cancer 2
"White tea" does not refer to
black tea with milk, but rather to a specific form of tea in which the leaves and buds are
simply steamed and dried. In this sense, white tea represents the least processed form of
tea, since green, oolong and black teas undergo withering before various degrees of
oxidation. White tea also contains a higher proportion of buds, which are covered with
fine 'silvery' hairs that impart a light white/grey color to the tea. White tea brews to a
pale yellow/light red color, and has a slightly sweet flavor with no 'grassy' undertones
sometimes associated with green tea.
Researchers at the LPI tested four types
of white tea for their ability to inhibit mutations in bacteria, and subsequently examined
the protective properties in a rat colon cancer model. In the former studies using
bacteria, white teas were generally more effective than green tea in inhibiting
mutagenicity (mutagenicity is a result of unrepaired/misrepaired DNA damage and an early
step in the process leading to cancer). White teas contained many of the expected
polyphenols, some of which were present at higher concentrations than in green tea brewed
under the same conditions. Other constituents, such as caffeine, also were present at
higher levels in white tea.
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