Tea consumption began in China around 2737 B.C. and has since become a staple among Asian and English cultures. The use of tea for medicinal purposes have prevailed for centuries in traditional Chinese medicine, but only recently gained prominence in the modern “alternative medicine” community. There has been increased interest and active biomedical research on tea extracts, with dozens of peer-reviewed scientific articles published each month exploring the health properties of green tea. Through in vitro and animal studies, green tea (derived from the Camellia sinensis plant) and its polyphenol compounds — in particular, epigallocatechin-3-gallate (EGCG) — have been associated with possible risk reductions in some cardiovascular, neurologic, and oncologic disorders. Human trials are however sparse or equivocal.
I previously reported on a Japanese study correlating green tea consumption with a lower prevalence of cognitive dysfunction. A similar research group from the Tohoku University School of Medicine (Sendai, Japan) has continued to analyze the benefits of green tea with other health outcomes: causes of mortality, cardiovascular disease, pneumonia, and cancers. Their most recent study, published in the American Journal of Epidemiology, evaluated the influence of green tea consumption on the development of hematologic malignancies.
