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JNCI Journal of the National Cancer Institute 1998 90(20):1504-1505; doi:10.1093/jnci/90.20.1504
© 1998 by Oxford University Press
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Tea Therapy? Out of the Cup, Into the Lab

A cup of tea provides an antioxidant boost that may protect against several types of cancers, but so far the link has been reliably shown only in tea-sipping rodents and test tubes -- not in people. The antioxidants in green and black tea, called catechins, are "more potent than vitamins C and E" in their ability to scavenge potentially carcinogenic compounds called free radicals, said Catherine Rice-Evans, Ph.D., of the Antioxidant Research Centre in London.

However, Rice-Evans and other tea experts cautioned that despite promising early research, better animal models and more robust epidemiological studies are needed before tea research . . . [Full Text of this Article]


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