AICR eNews June 2012 | Issue 71
Tea contains cancer-fighting compounds called polyphenols and flavonoids. One group of these compounds, catechins, is found in much higher amounts in green tea, because it is processed differently from black tea.
Green tea has been a beverage of choice throughout China and Japan for centuries. AICR grantees and other scientists in Western countries have confirmed green tea's protective potential in laboratory studies. They have found that green tea may slow or prevent cancer development in colon, liver, breast and prostate cells. Other studies have shown possible protection in tissues of the lung, skin and digestive tract.
But findings from human trials on green tea and cancer prevention have been inconclusive, for both green tea as a beverage and green tea supplements. Still, as the research continues, green tea is a wise choice for a healthy beverage in a balanced, plant-based diet.
Here's a delicious way to prepare a refreshing green tea drink using cranberry juice – a source of vitamin C and other antioxidants called proanthocyanidins, which show anti-cancer properties in lab studies.
Bring water just to boil. Measure 3 cups (24 oz.) water and brew green tea and mint tea for 2-3 minutes. Cool in refrigerator.
When tea is chilled, mix well with frozen concentrated juices and lime juice. When ready to serve, add club soda, pour into glasses and add ice as desired. Serve with lime wedges and fresh mint.
Makes 6 servings.
Per serving: 70 calories, 0 g fat (0 g saturated fat), 18 g carbohydrate 0 g protein, 0 g fiber, 0 mg sodium