Q: I drink 6 to 8 cups of tea every day. Is drinking tea beneficial in any way?

PS, Calcutta

Scientific studies have revealed that tea is abundant in bioactive plant chemicals that have tremendous potential for protecting our health. Tea, both black and green, can shield us from various cancers, can help protect our arteries and heart, prevent cerebral strokes and fight both bacterial and viral infections. Green tea is more potent than black tea. Let’s take a closer look at this popular drink.

Tea is rich in chemicals called tannins. Two of these tannins, namely Epicatechin and EGCG (Epigallo Catechin Gallate) are among the strongest antioxidants, active against many forms of cancer. If applied on the skin, they protect it from the harmful effects of ultraviolet radiation and can even reverse pre-cancerous skin changes. Quercetin, another chemical found in tea, has also been shown to have anti-cancer activity. It particularly inhibits the growth of leukemia cells and prevents blood cancer. Yet another chemical called Polyphenols abundant in tea, block the conversion of nitrates ? present in our food and drinking water ? into nitrates in the stomach. Nitrates subsequently get converted to nitrosamines ? powerful carcinogenic chemicals that can cause stomach and pancreatic cancers. Tea, thus, protects us from these cancers.

A tannin called Theaflavin found in tea can lower blood pressure by blocking the formation of the blood pressure raising chemical called Angiotensin II. Also, ECGC and other flavonoids present in tea act as powerful antioxidants that discourage oxidation of LDL cholesterol thereby slowing atherosclerosis and heart disease. These chemicals also prevent blood platelet clumping and encourage clot breakdown, thereby protecting our arteries from getting clogged and reducing the risk of heart attacks and brain strokes.

The tannins contained in tea also have anti-viral and anti-bacterial action. Drinking tea can help control influenza virus, inhibit the Herpes Simplex virus and can be helpful in chronic viral Hepatitis. These tannins along with fluoride present in tea can block bacterial fermentation of sugars in the mouth, thereby preventing tooth decay and cavity formation.

A few precautions need to be taken while drinking tea regularly as it has minor adverse effects. Tea contains caffeine that can aggravate the symptoms in those suffering from anxiety, loss of sleep or pre-menstrual tensions. Those suffering from kidney stones must avoid tea, as it is high in oxalic acid, which could promote kidney-stone formation. (Taking tea with milk, which is rich in calcium, lowers this risk). Tannic acid in tea tends to interfere with absorption of iron present in our food. As such, drinking tea regularly with main meals could contribute to iron deficiency anemia, especially in women. Finally, avoid drinking very hot tea as it may damage the lining of the esophagus (food pipe) leading to esophageal cancer.