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Boku Launches Super Matcha Green Tea

Posted by admin on March 21st, 2012 | No Comments »

OJAI, Calif., March 13, 2012 /PRNewswire via COMTEX/ — New Boku Super Matcha Green Tea is a proprietary, “whole leaf” powered blend of 100% USDA organic green teas from a unique micro-climate region in Japan. It’s completely non-GMO, grown entirely without pesticides, and tested to ensure no contamination with fluoride, radiation, bacteria or heavy metals.

Boku Super Matcha Green Tea

Artificial “energy” drinks and snacks laden with sugar, stimulants and fillers face competition as consumers reach for healthier, natural alternatives. With recent studies pointing to the antioxidants in green tea as key in helping prevent cell damage that can lead to a wide variety of diseases, researchers are proving green tea’s positive effect on a wide range of health problems. Lynn Rolle, Boku Super Food CEO, predicts as American consumers become more pro-active about their health, Matcha green tea will become the “go-to” energy drink and first line of defense to power immunity and fight sickness.

“We’ve created the first-ever Matcha green tea proprietary blend, which maximizes functional ingredients like calming amino acids and powerful antioxidants, while also emphasizing Matcha’s rich, unique and satisfying flavors; the result is a delicious, powerfully functional tea that naturally optimizes energy levels without typical caffeine jitters. Matcha also stabilizes blood sugar levels and offers many other amazing health benefits,” says Rolle.

Long the secret weapon of the Samari, Ninjas and meditating Buddhist Monks, Matcha green tea is the finest tea in the world. Translated as powdered green tea — “ma” meaning powder, and “cha” meaning tea in Japanese, it is produced from shaded tea bushes and meticulously picked for the finest leaves. After drying, the entire leaf is ground with a special granite wheel, to form a fine, jade-green powder that’s added to hot water for drinking. Since the whole tea leaf is ingested, a higher potency of healthy amino acids, catechins, antioxidants and chlorophyll is delivered compared to teabags only steeped in water. Unlike acidic coffee, Matcha green tea is alkalinizing and contains anti-bacterial properties that freshen breath and help prevent tooth decay.

What makes proprietary Super Matcha Green Tea Super?

Matcha Green Tea has over 500% more antioxidants than goji berries by weight. It’s one of the highest ORAC-value superfoods known to man.

Matcha Green Tea has roughly 10 times the nutritional potency of brewed green tea.

Matcha Green Tea is well known to boost mood, enhance concentration and improve cognitive function.

Matcha Green Tea is made using the “whole leaf” of the plant, so it’s higher in chlorophyll, minerals and phytonutrients than teas only steeped in water.

Matcha Green Tea is a healthy caffeine replacement for coffee.

Matcha Green Tea is slowly stone-ground at very low temperatures. This helps leave its rich phytonutrients intact.

For more information about Boku Super Matcha Green Tea, visit www.bokugreentea.com .

Filed under Boku, Green Tea | Tags: boku tea, green tea

Green tea flavonoid may prevent reinfection with hepatitis C virus following liver transplantation

Posted by admin on December 1st, 2011 | No Comments »

German researchers have determined that epigallocatechin-3-gallate (EGCG)—a flavonoid found in green tea—inhibits the hepatitis C virus (HCV) from entering liver cells. Study findings available in the December issue of Hepatology, a journal published by Wiley-Blackwell on behalf of the American Association for the Study of Liver Diseases, suggest that EGCG may offer an antiviral strategy to prevent HCV reinfection following liver transplantation.

HCV infection can lead to chronic hepatitis, cirrhosis, and hepatocellular carcinoma (HCC) or primary liver cancer. HCV is one of the most common causes of chronic liver disease and a primary indication for liver transplantation, affecting up to 170 million individuals worldwide according to estimates from the World Health Organization (WHO). Prior studies report that nearly 2% of the world population is infected with chronic HCV and up to 20% of the population in some countries.

While standard treatment with interferon with ribavirin and newer protease inhibitors may clear infection in some individuals, a substantial number of patients still may not respond to these therapies. For individuals receiving liver transplants due to complications from HCV, reinfection of the healthy donor liver remains a significant concern. Antiviral strategies that target HCV in its early stages are urgently needed to prevent graft reinfection and improve long-term outcomes for patients.

To address this critical issue, Dr. Sandra Ciesek and Dr. Eike Steinmann from the Hannover Medical School in Germany investigated the effect of the EGCG molecule, which is a major component of green tea, in preventing HCV from attaching to liver cells. “Green tea catechins such as EGCG and its derivatives epigallocatechin (EGC), epicatechingallate (ECG), and epicatechin (EC) have been shown to exhibit antiviral and anti-oncogenic properties,” explains Dr. Ciesek. “Our study further explores the potential effect these flavonoids have in preventing HCV reinfection following liver transplantation.”

Results showed that unlike its derivatives, EGCG inhibits entry of HCV into liver cells. The authors suggest that EGCG may impede HCV cell entry by acting on the host cell as the green tea catechin was not found to alter the density of virus particles. Pretreatment of cells with EGCG before HCV inoculation did not reduce the infection; however application during inoculation inhibited the rapid spread of the HCV. Lastly, researchers showed that EGCG inhibits viral attachment—the initial step in the HCV infection process. “The green tea antioxidant EGCG inhibits HCV cell entry by blocking viral attachment and may offer a new approach to prevent HCV infection, particularly reinfection following liver transplantation.” concludes Dr. Ciesek.

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Full Citation: The Green Tea Polyphenol Epigallocatechin-3-Gallate (EGCG) Inhibits Hepatitis C Virus (HCV) Entry.” Sandra Ciesek, Thomas von Hahn, Che C. Colpitts, Luis M Schang,Martina Friesland, Jörg Steinmann, Michael P. Manns, Michael Ott, Heiner Wedemeyer, Philip Meuleman, Thomas Pietschmann and Eike Steinmann. Hepatology; Published Online: November 30, 2011 (DOI: 10.1002/hep.24610);
Print Issue Date: December 2011.

Source: Eurekalert

Filed under Green Tea | Tags: green tea, HCV, hepatitis C

New Bigelow Coconut Water and Green Tea Mix

Posted by admin on September 28th, 2011 | No Comments »

Fairfield, CT (September 2011) – Coconut water, one of nature’s most nutritional drinks, is gaining a stronghold in the marketplace. Bigelow has coupled all of the nutritional benefits of Coconut Water with the delicious flavor of Bigelow Green Tea, and we’ve got a winner!

Although a relative newcomer to the mainstream beverage industry, U.S. sales of coconut water have soared, making it the fastest growing new beverage category worldwide.

Coconut water has been enjoyed for thousands of years by people all around the globe. In addition to its qualities of taste and refreshment, coconut water is rich in electrolytes, essential minerals used by the body. The electrolytes in coconut water are balanced in the same ratios as they are in the human body, making coconut water an “isotonic” drink. It is an ideal beverage for rehydrating the body and replenishing our bodies supply of minerals like sodium, potassium and phosphorous.

Who drinks coconut water? Active, health-minded adults, teens, children, and athletes, are all early adopters of this new beverage trend. Responding to consumer demand, Bigelow introduces three innovative Coconut Water entries that have been masterfully blended with green tea and other luscious flavors from the Bigelow Tea Company:

Bigelow Coconut Water and Green Tea Mix

Integrates both the delicate flavor of green tea and the rich bold taste of coconut water harmoniously

Bigelow Coconut Water and Pomegranate Acai Green Tea Mix

Infuses the natural sweetness of pomegranate and acai berry flavors with green tea for powerfully refreshing taste

Bigelow Coconut Water and Mango Green Tea Mix

Adds a tantalizing taste of the tropics with tangy notes of mango

100% Natural and Good For You Benefits!

Each new Bigelow Coconut Water and Green Tea Mix offers healthy antioxidant Vitamin C along with electrolytes (potassium, sodium and phosphorous). They are 100% all natural, gluten free, fat free, free of high fructose corn syrup and artificial sweeteners. At just 50 calories per 16.9 oz serving, it provides the nutritional value of:

400mg potassium, about as much as a small banana
100mg or 10%RDI phosphorous, as much as 2 cups raw cauliflower
20% RDI Vitamin C, as much as 2 cups of cherries

Bigelow Coconut Water and Green Tea Mixes have a balance of potassium and sodium which is best suited for the body to use, making it a delicious drink that can be enjoyed by children and adults alike. This balance is often not seen in traditional sports drinks.

Ultra Convenience, Great Value

The Bigelow family of master tea blenders has skillfully used a gentle drying process to make coconut water, green tea and natural flavors into a dried mix which is easy to use, portable and dissolves quickly into water.

“Now people can take any bottled, filtered or tap water, add in a packet of their favorite Bigelow Coconut Water and Green Tea Mix, and transform ordinary water into a uniquely delicious drink that’s good for the whole family,” says Cindi Bigelow, President of Bigelow Tea. “We’ve designed it to be perfectly portable, in convenient packets that fit anywhere – purse, pocket, backpack or gym bag. I even keep a few in the glove compartment of my car.”

Just shake it with water when ready to drink or make ahead and put it in the lunch box or a Sippy cup. It also makes delicious, healthful frozen pops!

The full line launched this June with an SRP of $5.99. Packed 6 to a box in individual portions, each flavor “stick” is just 50 calories per 16.9 oz serving making Bigelow Coconut Water and Green Tea Mix more economical than ready-to-drink waters: only 6¢ per fl. oz. versus 18¢.

When drinking Bigelow’s new line of Coconut Water with Green Tea Mixes, consumers can have it all: a natural source of rehydrating electrolytes, refreshment, ultimate convenience and above all superb flavor. No matter how you shake it up, it’s an all around win-win!

About Bigelow Tea Company

100% family owned Fairfield, Conn.-based Bigelow Tea pioneered the specialty tea category over 65 years ago. Bigelow takes pride in its heritage and successful growth from a one-product, entrepreneurial venture into America’s leading specialty tea company. The Bigelow Tea line includes more than 120 varieties of Flavored, Traditional, Green, Organic, Herbal, Decaffeinated and Iced teas – including flagship specialty tea flavor, “Constant Comment®,” an all-time American favorite.

In 2003, the company purchased and restored the Charleston Tea Plantation. Based on Wadmalaw Island just south of Charleston, South Carolina, America’s original tea plantation cultivates several hundred thousand tea bushes that are descendants of bushes brought from China during the 1700′s. The Charleston Tea Plantation has become a “must see” destination for tens of thousands of tea lovers and tourists from around the world who visit annually and appreciate information and education about tea, in addition to enjoying American Classic Tea and products which are produced from the tea grown on the premises.

from Bevnet.com

Filed under Coconut Water, Tea Brands | Tags: coconut water, green tea

Mechanism discovered for health benefit of green tea

Posted by admin on June 2nd, 2011 | No Comments »

6-2-11

CORVALLIS, Ore. – One of the beneficial compounds found in green tea has a powerful ability to increase the number of “regulatory T cells” that play a key role in immune function and suppression of autoimmune disease, according to new research in the Linus Pauling Institute at Oregon State University.

This may be one of the underlying mechanisms for the health benefits of green tea, which has attracted wide interest for its ability to help control inflammation, improve immune function and prevent cancer.

Pharmaceutical drugs are available that perform similar roles and have been the subject of much research, scientists say, but they have problems with toxicity. A natural food product might provide a long-term, sustainable way to accomplish this same goal without toxicity, researchers said.

“This appears to be a natural, plant-derived compound that can affect the number of regulatory T cells, and in the process improve immune function,” said Emily Ho, an LPI principal investigator and associate professor in the OSU Department of Nutrition and Exercise Sciences.

“When fully understood, this could provide an easy and safe way to help control autoimmune problems and address various diseases,” Ho said.

The findings have been published in Immunology Letters, a professional journal.

There are many types of cells that have different roles in the immune system, which is a delicate balancing act of attacking unwanted invaders without damaging normal cells. In autoimmune diseases, which can range from simple allergies to juvenile diabetes or even terminal conditions such as Lou Gehrig’s disease, this process goes awry and the body mistakenly attacks itself.

Some cells exist primarily to help control that problem and dampen or “turn off” the immune system, including regulatory T cells. The number and proper function of those regulatory T cells, in turn, is regulated by other biological processes such as transcription factors and DNA methylation.

In this study, OSU scientists did experiments with a compound in green tea, a polyphenol called EGCG, which is believed to be responsible for much of its health benefits and has both anti-inflammatory and anti-cancer characteristics. They found it could cause a higher production of regulatory T cells. Its effects were not as potent as some of those produced by prescription drugs, but it also had few concerns about long-term use or toxicity.

“EGCG may have health benefits through an epigenetic mechanism, meaning we aren’t changing the underlying DNA codes, but just influencing what gets expressed, what cells get turned on,” Ho said. “And we may be able to do this with a simple, whole-food approach.”

Laboratory studies done with mice, Ho said, showed that treatment with EGCG significantly increased the numbers and frequencies of regulatory T cells found in spleen and lymph notes, and in the process helped to control the immune response.

“Epigenetic regulation can be potentially exploited in generating suppressive regulatory T cells for therapeutic purposes, and is of significant clinical importance for the suppression of autoimmune diseases,” the researchers said in their study.

The research was done by scientists from OSU, the University of Connecticut, and Changwon National University in South Korea. The work was supported by the National Institute of Environmental Health Sciences and the Oregon Agricultural Experiment Station.

Filed under Green Tea, Tea Research | Tags: EGCG, green tea, tea health benefits, tea research

Compounds in green tea that may be protective still remain in an active form after digestion

Posted by admin on April 16th, 2011 | No Comments »

(Media-Newswire.com) – It has been proposed that regularly drinking green tea could protect the brain against developing Alzheimer’s and other forms of dementia and could also have a role in preventing some types of cancer. Researchers at Newcastle University have shown that the compounds in green tea that may be protective still remain in an active form after digestion. The study, partly funded by a BBSRC CASE studentship, is published today in the academic journal Phytomedicine. Led by Dr Ed Okello, the Newcastle team wanted to know if the protective properties of green tea – which have previously been shown to be present in the undigested, freshly brewed form of the drink – were still active once the tea had been digested. Digestion is a vital process which provides our bodies with the nutrients we need to survive. But, says Dr Okello, it also means that just because the food we put into our mouths is generally accepted to contain health-boosting properties, we can’t assume these compounds will ever be absorbed by the body.

“What was really exciting about this study was that we found when green tea is digested by enzymes in the gut, the resulting chemicals are actually more effective against key triggers of Alzheimer’s development than the undigested form of the tea,” explains Dr Okello, based in the School of Agriculture, Food and Rural Development at Newcastle University and executive director of the university’s Medicinal Plant Research Group.

“In addition to this, we also found the digested compounds had anti-cancer properties, significantly slowing down the growth of the tumour cells which we were using in our experiments.” As part of the research, the Newcastle team worked in collaboration with Dr Gordon McDougall of the Plant Products and Food Quality Group at the Scottish Crop Research Institute in Dundee, who developed technology which simulates the human digestive system. It is this which made it possible for the team to analyse the protective properties of the products of digestion. Two compounds are known to play a significant role in the development of Alzheimer’s disease – hydrogen peroxide and a protein known as beta-amyloid. Previous studies have shown that compounds known as polyphenols, present in black and green tea, possess neuroprotective properties, binding with the toxic compounds and protecting the brain cells.

When ingested, the polyphenols are broken down to produce a mix of compounds and it was these the Newcastle team tested in their latest research. “It’s one of the reasons why we have to be so careful when we make claims about the health benefits of various foods and supplements,” explains Dr Okello. “There are certain chemicals we know to be beneficial and we can identify foods which are rich in them but what happens during the digestion process is crucial to whether these foods are actually doing us any good.” Carrying out the experiments in the lab using a tumour cell model, they exposed the cells to varying concentrations of the different toxins and the digested green tea compounds.

Dr Okello explained: “The digested chemicals protected the cells, preventing the toxins from destroying the cells. “We also saw them affecting the cancer cells, significantly slowing down their growth. Green tea has been used in Traditional Chinese medicine for centuries and what we have here provides the scientific evidence why it may be effective against some of the key diseases we face today.” The next step is to discover whether the beneficial compounds are produced during digestion after healthy human volunteers consume tea polyphenols and there is provision in the BBSRC CASE studentship to take this forward.

Dr Okello adds: “There are obviously many factors which together have an influence on diseases such as cancer and dementia – a good diet, plenty of exercise and a healthy lifestyle are all important. “But I think it’s fair to say that at least one cup of green tea every day may be good for you and I would certainly recommend it.”

Source information: “In vitro protective effects of colon-available extract of Camellia sinensis ( tea ) against hydrogen peroxide and beta-amyloid ( A( 1-42 ) ) induced cytotoxicity in differentiated PC12 cells.” E J Okello, G J McDougall, S Kumar and C J Seal. Phytomedicine. DOI: 10.1016/j.phymed.2010.11.004

About BBSRC BBSRC is the UK funding agency for research in the life sciences. Sponsored by Government, BBSRC annually invests around £470M in a wide range of research that makes a significant contribution to the quality of life in the UK and beyond and supports a number of important industrial stakeholders, including the agriculture, food, chemical, healthcare and pharmaceutical sectors. BBSRC provides institute strategic research grants to the following: The Babraham Institute Institute for Animal Health Institute for Biological, Environmental and Rural Studies ( Aberystwyth University ) Institute of Food Research John Innes Centre The Genome Analysis Centre The Roslin Institute ( University of Edinburgh ) Rothamsted Research

Filed under Green Tea | Tags: green tea, tea research

Clinical trial for dry mouth uses Green Tea Polyphenols

Posted by admin on April 6th, 2011 | No Comments »

AUGUSTA, Ga. – A clinical trial using an all-natural lozenge to treat dry mouth, a condition that impacts 40 percent of American adults, is under way at Georgia Health Sciences University College of Dental Medicine.

“These patients’ mouths are as dry as if you’ve closed the faucet, and we want to turn that faucet back on,” said Dr. Stephen Hsu, Molecular and Cell Biologist and co-investigator of the study. “The cells and glands that produce saliva are still there, they’re just not working.”

Through previous animal studies and human sample testing, GHSU researchers found that dry mouth involves salivary gland inflammation, fewer antioxidants and elevated markers for abnormal growth and DNA damage caused by free radicals. Powerful antioxidants in green tea, called polyphenols, reduce that damage to the salivary gland.

“With green tea polyphenols, we have an agent that’s helping to correct the salivary gland’s abnormal behavior,” said Dr. Douglas Dickinson, Associate Professor in the Department of Oral Biology and co-investigator.

The team formulated an all-natural lozenge containing green tea polyphenols, xylitol and jaborandi leaf extract, a plant used in South and Central America to promote saliva production. The lozenge offers a slow, extended release only in the mouth, not the systemic effect caused by prescription dry-mouth medication, which can prompt side effects such as diarrhea and excessive sweating, said Dr. Scott De Rossi, Chairman of the Department of Oral Health and Diagnostic Sciences and principal investigator.

Sixty patients will be followed during the eight week trial, with half taking the lozenge and half taking a placebo. The four daily doses of the lozenge taken during the trial are equivalent to drinking four or five cups of green tea, which benefits overall health, the researchers added.

“I think the promise here is that patients are going to feel better and we’re going to see some improvement not only in how their salivary glands function and how their mouth feels, but also how the glands look on a cellular level,” De Rossi said. The hope is that the lozenge’s effects will last for hours after it has dissolved.

For their efforts, he and his GHSU co-investigators, Drs. Dickinson, Hsu, Stephen Looney and Kalu Ogbureke, have received one of three International Innovation in Oral Care Awards sponsored by the International Association of Dental Research and GlaxoSmithKline.

The $75,000 award, presented today at the 89th General Session and Exhibition of the International Association of Dental Research in San Diego, advances research that directly benefits the public’s oral health. The initial part of the study was funded by a $50,000 grant from the Georgia Research Alliance.

Xerostomia, or dry mouth, can be caused by autoimmune disorders such as Sjogren’s syndrome, chronic medication use, uncontrolled diabetes and cancer therapies. It can cause bad breath, advanced periodontal disease, mouth ulcers, discomfort, trouble speaking and swallowing and a burning sensation at night.

Filed under Dry Mouth, Medical Uses | Tags: dry mouth, green tea, xerostomia

Snapple Launches New Papaya Mango Tea

Posted by admin on March 28th, 2011 | No Comments »

Snapple Launches New Papaya Mango Tea Inspired by the Exotic Flavors and Rich Culture of India Coinciding with “The Amazing Race” Pitstop in Kolkata, lndia

PLANO, Texas, March 28, 2011 /PRNewswire/ — Snapple packed its bags for a nonstop journey to India to launch its newest limited-edition tea, Snapple Papaya Mango Tea, coinciding with “The Amazing Race” pitstop in India during last night’s broadcast. The newest Snapple tea is a blend of healthy green tea, tasty black tea and the exotic flavors of papaya and mango. Inspired by a region in India that is steeped in rich tea tradition which traces back over 2,000 years, Snapple Papaya Mango Tea is now available in regular and diet versions at participating retailers nationwide.

The new Snapple Papaya Mango Tea was unveiled during last night’s episode of “The Amazing Race” where contestants participated in a traditional tea tasting of amazing proportions. Teams began their journey in Kunming, China and traveled along the ancient tea trading route to Kolkata, India where they collected ingredients that would combine for the perfect tea blend. Snapple was highlighted within the episode and the new tea was unveiled on the mat when host Phil Keoghan presented the prize package to the first place team.

“Snapple has a long history of making the ‘Best Stuff on Earth’ even better,” said Regan Ebert, Vice President of Marketing for Snapple. “Our partnership with ‘The Amazing Race’ represents the latest in our legacy of innovation. Now the race is on for consumers to grab this limited-time Snapple Papaya Mango Tea inspired by India and ‘The Amazing Race.’”

The new Snapple tea will be supported with television advertising throughout the season that will air during each episode of “The Amazing Race” on CBS starting next week. The custom Snapple “Real Facts” spots are consistent with the classic look and playful personality of Snapple while highlighting the rich color palette and intricate label design of the new Snapple Papaya Mango Tea.

Additionally, Snapple is sponsoring “The Amazing Race” 10 year anniversary celebration in Miami, Fla. on Saturday, May 7, which will also coincide with this season’s finale on Sunday, May 8 on the CBS Television Network.

Snapple Papaya Mango Tea and Diet Snapple Papaya Mango Tea are now available nationwide. For a list of participating retailers, visit Snapple.com. “The Amazing Race” airs Sunday nights on CBS (8:00-9:00 PM, ET/PT) on the CBS Television Network.

Filed under Snapple | Tags: green tea, ice tea drinks, snapple

New Range of Green Tea from Imperial Teapots UK

Posted by admin on March 20th, 2011 | No Comments »

Los Angeles, CA, March 20, 2011 –(PR.com)– Imperial Teapots UK, a global Chinese tea supplier, today announced that a new range of Dragon Well Green Tea (Long Jing) is available online for sale.

Dragon Well tea, produced from the province of Zhejiang, China, is famous for its enticing fragrance and the grassy spring-freshness taste. It is entirely hand pressed producing a narrow, flat leaves with a unique sweet aromas of freshly plucked tea buds and chestnut undertones.

Beyond its sensual qualities, green tea is a well-known source of antioxidants and promoting mental alertness. When steeped, the tea produced a bright pale yellow-green colour with the taste of gentle, pure grassy freshness.

Filed under Green Tea | Tags: antioxidants, green tea

Annika Sorenstam will promote Lipton® ready-to-drink iced teas

Posted by admin on March 10th, 2011 | No Comments »

ORLANDO, Fla., March 10, 2011 /PRNewswire/ — The Pepsi Lipton Tea partnership, a joint venture between PepsiCo and Unilever, has announced that Hall of Fame golfer Annika Sorenstam will promote Lipton® ready-to-drink iced teas throughout the state of Florida. Her involvement will include in-market appearances and regional advertising for its portfolio of iced tea products, which includes Lipton® Iced Tea and Lipton Pure Leaf™ Iced Tea.

During her 15-year hall-of-fame career, Annika was known for her intense workouts and commitment to fitness and nutrition. Now that she has stepped away from professional golf, Annika continues this mission through her philanthropic work – teaching children the importance of living a healthy, active lifestyle through fitness and nutrition.

“I am very proud to represent Lipton, the world’s leading tea brand,” said Annika. “I drink tea morning, noon and night and have done so throughout my career, so it definitely aligns with my lifestyle and nutrition habits.”

The Lipton iced tea portfolio includes teas for every occasion and taste preference, including sweetened and unsweetened black and green teas, delicious fruit blends and diet teas.

“We’re thrilled to have Annika represent Lipton® Iced Teas,” said Mary Barnard, General Manager of the Pepsi Lipton Tea partnership. “From her success on the golf course to her amazing work promoting health and wellness, Annika embodies the Lipton spirit and inspires others to pursue an active, healthy life.”

Studies suggest that drinking black or green tea may help maintain normal, healthy heart function as part of a diet that is consistent with dietary guidelines and that drinking tea may help maintain normal focus and alertness throughout the day .

Filed under Pepsi Lipton Tea, Uncategorized | Tags: green tea, iced tea

Black and green tea consumption and the risk of coronary artery disease: a meta-analysis.

Posted by admin on February 10th, 2011 | No Comments »

Black and green tea consumption and the risk of coronary artery disease: a meta-analysis.

Am J Clin Nutr. 2011 Jan 19
Wang ZM, Zhou B, Wang YS, Gong QY, Wang QM, Yan JJ, Gao W, Wang LS.
Department of Cardiology, First Affiliated Hospital of Nanjing Medical University, Nanjing, China.

BACKGROUND: Epidemiologic studies are inconsistent regarding the association between tea consumption and the risk of coronary artery disease (CAD).

OBJECTIVE: The objective was to perform a meta-analysis to determine whether an association exists between tea consumption and total CAD endpoints in observational studies.

DESIGN: We searched PUBMED and EMBASE databases for studies conducted from 1966 through November 2009. Study-specific risk estimates were combined by using a random-effects model.

RESULTS: A total of 18 studies were included in the meta-analysis: 13 studies on black tea and 5 studies on green tea.

For black tea, no significant association was found through the meta-analysis [highest compared with lowest, summary relative risk (RR): 0.92; 95% CI: 0.82, 1.04; an increment of 1 cup/d, summary RR: 0.98; 95% CI: 0.94, 1.02].

For green tea, the summary RR indicated a significant association between the highest green tea consumption and reduced risk of CAD (summary RR: 0.72; 95% CI: 0.58, 0.89). Furthermore, an increase in green tea consumption of 1 cup/d was associated with a 10% decrease in the risk of developing CAD (summary RR: 0.90; 95% CI: 0.82, 0.99).

CONCLUSIONS:

Our data do not support a protective role of black tea against CAD.

The limited data available on green tea support a tentative association of green tea consumption with a reduced risk of CAD. However, additional studies are needed to make a convincing case for this association.

For more on Coronary Artery Disease and Tea, please visit Angina.com

Filed under Green Tea, Tea and Heart Disease | Tags: green tea, tea and heart disease

Korean Tea Exhibition at Penn State Tea Institute

The Penn State Tea House is a fully functional student run Chinese Tea House, Open Wednesday, Thursday, and Friday from 12:15 - 2:30pm.

Posts Tagged ‘green tea’

Korean Tea Exhibition at Penn State Tea Institute

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