An analysis of green and black teas and their potential health benefits.
Written in 2004; 2,660 words; 20 sources; MLA; $ 79.95
Paper Summary:
This paper discusses this differences between green and black tea and explores the positive effects these teas can have on various diseases. The paper examines the composition of the various teas, explaining the different chemical compositions. The paper analyzes several studies performed in an attempt to establish a connection between tea consumption and the occurrence of cancer.
From the Paper:
"Despite the success of such business concerns as Starbucks, it is tea and not coffee that ranks as the world's most popular drink next to water. This much-loved beverage is produced from the bright green, oval leaves of the plant Camellia sinensis L. Today, about 75 percent of the tea produced worldwide is black; about 23 percent is green; and approximately 2 percent is oolong. Green tea is obtained from fresh leaves that are steamed and dried and therefore retain a composition more similar to the fresh leaf. The leaves contain several polyphenolic compounds that give tea its specific taste and color. The most significant polyphenols present in tea are flavanol tannins (flavonoids), commonly known as catechins, which are very beneficial antioxidants. Antioxidant is a classification of several organic substances, including vitamins C and E, vitamin A--converted from beta-carotene?the mineral selenium and carotenoids or pigment that adds color to many fruits and vegetables. At the molecular and cellular levels, antioxidants deactivate particles called free radicals (in the form of oxygen). These can damage cell walls in addition to some cell structures and the genetic material within them."
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