Flavanols in Tea offer potent protection from colorectal cancer

by Dilhan

The June 2008 issue of The American Association for Cancer Research, Cancer Epidemiology Biomarkers & Prevention features a study on Dietary Flavonoids and Colorectal Adenoma Recurrence which adds to the large body of scientific research that offers modern and medically supported evidence that the ancient and traditional belief in the health benefits of tea are indeed factual.

The eminent panel of researchers concludes that

high intake of flavonols, which are at greater concentrations in beans, onions, apples, and tea, was associated with decreased risk of advanced adenoma recurrence … Our data suggest that a flavonol-rich diet may decrease the risk of advanced adenoma recurrence.

Cancer Epidemiol Biomarkers Prev 2008;17(6):1344–53

The study is based on a trial involving 2,000 men and women in an examination of the impact of diet on the recurrence of pre cancerous polyps in the rectum and colon. It indicates that increased intake of flavanols, a sub group of flavonoids, can reduce the risk of colorectal cancer by 76%.

Scientific research suggests that tea is amongst the best sources of antioxidants for a range of cancers. Tea is also linked to reduce risk of chronic diseases, Alzheimer’s and Parkinson’s Disease. In May 2007, Canada’s Natural Health Products Directorate deemed that tea was a natural health product, acknowledging the overwhelming body of scientific research confirming the ancient wisdom that tea is ‘nature’s physician’.

For a consumer friendly overview of the research please see here.

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