The role of green tea in reducing gastrointestinal cancers

The role of green tea in reducing gastrointestinal cancers

Research at the American Cancer Center shows that women who drink green tea have a lower risk of certain cancers of the gastrointestinal tract, especially cancer of the esophagus, stomach and colorectum (the end of the large intestine).

For this study, about 75,000 middle-aged and elderly Chinese women were selected and their tea consumption, type of tea consumption and amount were examined in this group.

The results showed that regular and continuous consumption of green tea (at least three times a week for more than 6 months) was associated with a 17% reduction in the risk of gastrointestinal cancer.

Consumption of higher amounts of green tea increased the risk of this type of cancer even more, especially in those who drank two to three cups of green tea a day (at least 150 grams of tea per month), the risk of gastrointestinal cancer was 21% lower. And women who drank green tea continuously for 20 years had a 27 percent lower risk of developing this type of cancer.

Green tea contains natural chemical compounds called polyphenols, including catechins. Catechins have antioxidant properties and prevent cancer by inhibiting DNA damage and stopping tumor growth.