The newest tea to reach the consumer market in the U.S. goes by the name of white tea. The unopened buds and immature leaves of the Camellia sinensis plant produce white tea, and only the leaves of this plant generate green and black tea. The name, white tea, comes from the silvery white hairs on the tea plant buds, according to "Environmental Nutrition." White tea undergoes minimal processing and produces many healthy effects on the body.
Polyphenols and Flavonoids
Polyphenols represent the most abundant antioxidants in the diet and prevent oxidative stress by fighting free radicals that damage cells in the human body. Flavonoids represent the major polyphenols found in plant sources and teas. According to the "Asian Pacific Journal of Cancer Prevention," research has demonstrated a relationship between the production of free radicals and chronic diseases such as cardiovascular conditions, neurodegenerative disorders and cancer.
Catechins
The catechin dietary forms include epicatechin and epigallocatechin-3-gallate, or EGCG. These dietary forms of flavonoids exist as a major category under polyphenols. According to "Recent Patents on Food, Nutrition & Agriculture," catechins exert potent antioxidant effects by reducing cell and molecular oxidative damage in the body. EGCG represents the main polyphenol component of white tea and possesses the ability to inhibit cancer cell growth.
Caffeine
Caffeine improves alertness, reduces fatigue and relaxes the tubes in the lungs, but it also elevates heart rate, speeds up the breathing rate and increases stomach acid production, according to the Johns Hopkins Newsletter. "Alive: Canadian Journal of Health & Nutrition" describes the average amount of caffeine in white tea as 15mg per 8 oz. cup; green teas average 20mg and black tea 50mg of caffeine in the same serving size. The amount of caffeine in tea remains considerably lower than the 100mg found in an average cup of coffee.
Antimicrobial Activity
According to "Molecular Nutrition and Food Research," the polyphenolic flavonoids in tea inhibit microbial activity to prevent foodborne illnesses and other bacterial, viral and fungal infections in humans. The polyphenolic flavonoids include catechins and caffeine. Researchers found that combining the active catechin component with antibiotics helped to treat resistant bacteria infections, such as methicillin-resistant staphylococcus aureus.
Weight Loss
Tea containing caffeine and catechin-polyphenols exerts an effect on body weight and energy expenditure, according to the "International Journal of Obesity." White tea contains these substances to promote thermogenesis and fat breakdown. "Nutrition and Metabolism" describes a study showing white tea solution producing the breakdown of cultured human fat cells. The study identified EGCG as a factor mediating the inhibition of fat formation. The effect of white tea on weight loss requires further research to elucidate the chemical processes in fat formation and breakdown.
Unhealthy Factors in Tea
"Natural Health and Vegetarian Life" says that all teas contain two toxic substances, fluoride and aluminum. Both toxins enter the tea plant from the soil, and the substances concentrate in the leaves. Fortunately, white tea contains far fewer toxins than other teas, because harvesting occurs early and the tea undergoes minimal processing.
References
- "Environmental Nutrition"; New White Tea, Surprisingly, May Have a Healthful Edge; September 2003
- "Asian Pacific Journal of Cancer Prevention"; Food as Medicine; M. F. Ullah & M. W. Khan; 2008
- "Recent Patents on Food, Nutrition & Agriculture"; Recent Patents on Camellia Sinensis; P. M. Moderno, et al.; 2009
- Johns Hopkins Newsletter: Caffeine: The Truth About Its Many Effects
- "Alive: Canadian Journal of Health & Nutrition"; Wonders of White; 2006
- "Molecular Nutrition and Food Research"; Overview of Antibacterial, Antitoxin, Antiviral, and Antifungal Activities of Tea Flavonoids and Teas; Dr. M. Friedman; 2007
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