Green tea and white tea can prevent colon cancer. The tea culture in China is extensive and profound, and more and more people gradually know the benefits of tea. Tea is a good health drink, and both green tea and white tea are good for health. Let's specifically look at the role of green tea and white tea in preventing colon cancer.

Green tea and white tea can prevent colon cancer 1 the benefits of drinking 3 cups of green tea or white tea every day to prevent cancer.

Maybe you haven't heard of white tea. But there is evidence that green tea and white tea are good for health. They may help prevent colon cancer.

Antioxidants and polyphenols-compounds that prevent cancer-are the highest in white tea and the least processed in all teas. A. Dr. Gail is a researcher at Linus Bowling Institute of Oregon State University.

White tea is rare and can be bought in specialty tea shops, internet and some grocery stores. It is said that the content of tea polyphenols in some treated green tea is higher than that in the most treated red tea.

Her research on the protective effect of tea on colon cancer was published in the February issue of Cancer.

In a study involving mice, Gail and his colleagues tested the benefits of green tea, white tea and a drug called sulindac, a non-steroidal anti-inflammatory drug (NSAID), which, like high-dose aspirin, has been proved to prevent colon cancer and reduce mortality.

Gail's research used mice genetically predisposed to form tumors in the intestines.

After treatment 12 weeks, the tumors of mice given white tea, green tea or low dose sulindac were significantly smaller than those of untreated mice.

About 30 tumors developed in untreated mice. People who eat green tea have 17 tumors on average. Mice given white tea had 13 tumors. Mice taking sulindac and white tea reduced their tumors by 80%, with an average decrease of 6.

She explained that there is evidence that the influence of tea on metabolism may prevent some carcinogenesis. In fact, she said, the concentration of tea obtained by mice is equivalent to that consumed by humans.

"Therefore, this widely consumed beverage may help prevent intestinal cancer in genetically susceptible people," she wrote.

"These are exciting results," Gail said at a news conference. "It is particularly important that, as far as we know, drinking tea has no side effects of non-steroidal anti-inflammatory drugs, which may be serious, including bleeding, ulcers and even death."

In her paper, she pointed out that non-steroidal anti-inflammatory drugs are more and more widely used to prevent cancer, heart disease and other problems, and high aspirin intake is related to a 40% to 50% reduction in colon cancer mortality.

She said that in order to achieve the same colon cancer prevention effect as green tea or white tea, she should drink three cups of tea every day. This is based on Japanese research on green tea and gastric cancer, and the researchers basically come to the conclusion that "the more the better".

Green tea and white tea can prevent colon cancer. 2 The difference between black tea and green tea

Green tea is also called non-fermented tea, and black tea is fermented tea. The utility and difference between black tea and green tea lies not in the difference of tea species, but in whether tea is fermented according to the plot.

Black tea is the red leaf of red soup and green tea is the green leaf of green soup. From the processing point of view, black tea is made by withering, rolling, fermenting and drying fresh leaves. Green tea is made from fresh leaves by processing, rolling and drying.

The content of tea polyphenols in black tea is usually lower than that in green tea, but the content of caffeine is higher than that in green tea. Black tea is warm, and it has better effect than green tea in refreshing children, eliminating fatigue, stopping diarrhea, warming stomach and promoting digestion. Green tea contains more vitamin C and folic acid than Qi Hong, and it is superior to Qi Hong in preventing and treating chronic diseases, enhancing nutrition, diminishing inflammation and expelling toxin.

In17th century, when a ship of British East India Company transported green tea from China (Wuyi) to Britain, the tea was fermented by oxidation during the long flight. However, western business travelers are deeply attracted by this "black tea" with heavy bitterness, deep color and fragrant breath! From this time on, China began to produce this "new" tea in large quantities, which attracted foreigners. Today, fermented black tea accounts for about 90% of the world's tea production.

Green tea is usually divided into fried green, baked green, sun-dried green and steamed green. Black tea can be divided into ethnic black tea, time black tea and black broken tea according to different production measures.

Green tea is a kind of tea with the largest yield in China. Green tea has the taste characteristics of soup with green leaves and no vegetables. New tea with good tenderness, green color, bud peak performance and bright soup color. Its representative varieties are Longjing, Biluochun, Xinyang Maojian and Zhucha.

Black tea is a red leaf soup, which is a taste characteristic sign formed by plot fermentation. Dry tea is moist in color, sweet in taste and bright in soup color. There are three kinds of black tea: time black tea, broken black tea and small black tea. The brands are black tea, Ninghong and Dianhong.

The utility and difference between black tea and green tea are different in water temperature. Green tea needs 80 degrees of water, and black tea needs 100 degrees of boiling water.

There is no special boundary between the utility and difference between black tea and green tea to meet people's needs. The important thing is to master it freely according to everyone's taste. Generally speaking, we drink fragrant tablets in spring, green tea in summer, oolong tea in autumn and black tea in winter.