Step into spring with a healthy brew that may help fight cancer
Dear tea drinkers,
April brings spring flowers and bright sunny days. Yellow daffodils start to bloom and these flowers may remind you of Cancer Awareness Days. Tea’s cancer fighting abilities have been researched for a long time. More than 3,000 published studies exist that evaluate the role tea (white, green, oolong or black) and tea compounds may play in certain cancers of various sites.
Gastrointestinal Health Benefits
For example in relation to colon cancer, the benefits to gastrointestinal health gained from tea drinking seems to be cumulative and dependent upon the amount of tea consumed per day as well as the number of tea-drinking years. One study found that women who consumed the equivalent of 2.5 cups of tea per day had a 60% reduction in rectal cancer risk, compared with women who drank less than 1.2 cups of tea daily. An additional study found tea drinkers to have an approximate 42% reduced risk of colon cancer as compared to non-tea drinkers. Men who drank more than 1.5 cups of tea per day were found to have a 70% lower colon cancer risk. 
A study published in the February 2015 issue of the Journal of Molecular Nutrition and Food Research found that the main antioxidant in green tea, epigallocatechin-3-gallate (EGCG), helps kill cancer cells. Tea and tea compounds contain flavonoids that are effective antioxidants. These substances can help prevent or delay oxidative damage caused by reactive oxygen and or reactive nitrogen species. Oxidative damage to the body, cells and tissues may contribute to diseases like cancer and heart disease.
Researchers continue to explore the potential health benefits of tea, which is leading many scientists to agree that tea, both black and green, may contribute positively to a healthy lifestyle.
Editorial Note: Tea and Cancer info: http://www.teausa.com/14655/tea-fact-sheet, http://www.cancer.ca/en/cancer-information/cancer-101/what-is-a-risk-factor/diet/antioxidants/?region=on
 Dora I, Arab L, Martinchik A, Sdvizhkov A, Urbanovich L, Weisgerber U. Black tea consumption and Risk of rectal cancer in Moscow population. Ann Epidemiol. 2003 Jul; 13(6): 405-11.
 Su LJ, Arab L. Tea consumption and the reduced risk of colon cancer — results from a national prospective cohort study. Public Health Nutr. 2002 Jun; 5(3): 419-25.
 Ling Tao, Jong-Yung Park, Joshua D. Lambert. Differential prooxidative effects of the green tea polyphenol, (–)-epigallocatechin-3-gallate, in normal and oral cancer cells are related to differences in sirtuin 3 signaling. Mol Nutr Food Res. 2015 Feb;59 (2):203-11. [Epub 2014 Nov 17]