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Green tea

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The green and black tea that we’ve been drinking for several hundreds of years come from the same plant, Camelia Sinensis.  When dried, black tea is fermented and oxidised, whereas green tea is left unfermented.  Many believe green tea is thus a better, more whole, source of natural polyphenols and anti-oxidants

 

Why are antioxidants and plant polyphenols important?

Polyphenols are natural plant based chemicals found in healthy foods which enhance our health and protect us from illnesses. Their antioxidant properties protect us from environmental and ingested chemicals which damage our DNA via a process called oxidation. Many studies have linked anti-oxidant rich foods with a lower risk of cancer and other chronic illnesses such as high cholesterol, dementia, arthritis, skin aging and macular degeneration (blindness). There are also some clinic studies which report that anti-oxidants in green tea may reduce the risk of cancer and reduce the relapse rate after radical treatments (see below). 

Anti-cancer effect of tea 

The most active polyphenol in green tea is thought to be epigallocatechin gallate (EGCG) which blocks an enzyme, ornithine decarboxylase, which tells cells to proliferate faster and bypass apoptosis [Yang 2002]. Green tea is also thought to block the effect of harmful estrogens which explains why a study in humans, regular tea drinkers demonstrated a 40% reduction in breast, prostate and ovarian cancer risk [Wu 2006, Ogunleye 2010]. 

A large combined analysis of several studies encompassing 5,617 cases of breast cancer resulted in significant evidence to support the hypothesis that regular green tea consumption may be inversely associated with risk of breast cancer recurrence [Ogunleye 2010]. Research from Shanghai showed a lower risk of oesophageal particularly benefit amoung smokers and alcoholics [Sun 2007]. The Mayo Clinic researched green tea in patients with chronic leukaemia and concluded that it helped decrease the abnormal white cell count in 30% and those with enlarged lymph nodes had a 50% reduction.  A study from Louisiana University reported a significant reduction in the levels of several growth factors that promote cancer as well as a reduction in PSA amoung participants [Shanafelt TD et al 2009]. 

Other health benefits of green tea

As well as cancer, the polyphenols in green tea have also been shown to protect against heart disease, prevent the oxidation of LDL into cholesterol. Researchers from the University of Pennsylvania and Boston have also shown that EGCG helps protect the brain from the build up of amyloid proteins [Rezai-Zadeh K  2008]. They concluded that Green Tea would help prevent Parkinson´s and Alzheimer’s, and could also be used in treatment. Researches from the American College of Nutrition  found that regular consumption may also prevent colds and flu. Green tea is also alleged to improve skin tone, smooth out wrinkles and even to help you slim. EGCG is also known to help good bacteria in the intestine to flourish, aiding recovery after antibiotics or chemotherapy [Maclarty 2009]. 

Safety issues

Millions of people enjoy tea on a daily bases with no adverse effects. Green tea can cause discolouration of the teeth - this should not be a problem with unless Pomi-T is chewed. In very high doses, patients who took 6 kg/day, experienced mild to moderate nausea, vomiting, abdominal pain, diarrohea, agitation, restlessness, insomnia, tremors, dizziness, and confusion [Jatoi A et al 2003, Pisters KM et al 2001]. The safety of tea extracts for pregnant or breast feeding women has not been established. 

Green tea extract

Drinking tea can be pleasant and comforting but taking a supplement ensures a higher daily dose and  not everyone likes the taste of green tea. There are many green tea extracts are available on the open market but it would be advisable to take a tablet which has been combined with other anti-oxidant rich foods.   Pomi-T® contains a broad range of healthy plant based polyphenols and antioxidants within four natural super food  green tea | broccoli | pomegranate | turmeric. The whole food ingredients have been dried, concentrated then squeezed into a tablet for a convenient way to boost daily intake. The rationale for combining four different foods types (berry, vegetable, spice and leaf) was to provide a wide spectrum of naturally healthy polyphenol nutrients, whilst at the same time avoiding over-consumption of one particular type. Ingredients were also selected to avoid foods with high phytoestrogenic or hormonal properties.  Each supplement tablets contains:  

 

Active ingredients:                                                                  No additives bulking or caking agents:
Broccoli Powder 150mg                                                        
Turmeric Powder 150mg                                                        
Pomegranate seed powder 150mg 
Green Tea 5:1 extract 30mg equivalent to 150mg

 

Pomi-T® has been investigated in a UK Government approved national scientific study which has the highest possible scientific design, the gold standard of all trials - A double blind, randomised (RCT) placebo controlled trial. The study is sponsored by the charity Prostate Action, has been adopted by the National Cancer Research Network (NCRN), has UK Ethics Committee certification and is independently audited to ensure adherence to European Good Clinical Practice Guidelines (GCP). The chief investigator Professor Robert Thomas is Chair of McMillan Survivorship Expert Advisory Committee and is a consultant Oncologist at Bedford, Cranfield and Cambridge University Hospitals. The trial is currently the world’s largest RCT of a food supplement to date and the full results will be available in early 2013.   

Contact information: Pomi-T is manufactured in the UK, from natural ingredients, to the highest quality assurance standards and EU compliance regulations. Pomi-T is owned by natureMedical Products.  Website:  www.pomi-t.com | Email: support@pomi-t.com  


References

Al-Dujaili et al. Benefits of pomegranate consumption (2012). Endocrine Abstracts 28, 313.
Carducci et al.  A phase II study of pomegranate extract for men with rising PSA (2011). JCO, 29: 7, 11.
Chan et al. Role of diet in prostate cancer development and progression (2005). JCO, 23(32): 8152.
Choi et al. The structure of pomegranate has no hormonal component (2006). Mass Spec Food Chem, 96; 4, 562.
Davigulus et al. Vitamin C diet and prostate cancer risk. Epidemiology 2006, (5) 474-7.
Giovannucci et al . A prospective study of tomato products, lycopene, and cancer risk (2002). Journal NCI, 94, 391-398.
Hellhammer D et al Salivary testosterone and stress. Psychoneuroendocrinology (1985) Vol.10, p77.
Heinen MM et al. Intake of antioxidant nutrients and the risk of skin cancer (2007) EJC 43; (18) pp 2707.
Joseph MA, et al  Cruciferous vegetables, genetic polymorphisms and prostate cancer risk. Nutr Cancer. 2004;50(2):206-213.
Jatoi A et al. A phase II trial of green tea in patients with metastatic prostate carcinoma. Cancer. 2003;97(6):1442.
Khan N et al Pomegranate inhibits growth of primary lung tumors in mice. Cancer Res 2007;67:3475-82.
McLarty J Tea Polyphenols – biochemical mode of action (2009). Cancer Prev Res: 1940-6207.CAPR-08-0167.
McMillan M, et al. The effect of dietary brussels sprouts on thyroid function." Human Toxicol. 1986;5:15.
Moysich et al . Cruciferous Vegetables, Genetic Polymorphisms in GST and Cancer Risk (2007). Nutrition & Can 50(2), 206.
Ogunleye AA et al. Green tea and breast cancer risk of recurrence: A meta-analysis.(2010) Breast Cancer Res &Treat; 119(2):477.
Pisters KM et al. Phase I trial of oral green tea extract in adult patients with solid tumors. J Clin Oncol. 2001;19(6):1830.
Retitig et al Pomegranate extract inhibits growth in androgen specific cell lines Mol Cancer Ther 2008: 7:2662.
Sarkar et al. Indole-3-carbinol and prostate cancer (2004). J Nutr. 134 (12) 349 (8s).
Shah BH et al. Inhibitory effect of curcumin, on platelet-activating factor (1999) Biochem Pharmacol. 58(7):1167.
Somasundaram et al. Curcumin inhibits chemotherapy-induced apoptosis in models of cancer. Cancer Res. 2002;62(13):3868.
Sonn et al Impact of diet on prostate cancer: A review (2005). Prostate cancer and prostate disease, 8: p. 304.
Steward et al Curcurmin in cancer management(2008). Molecular Nutrition & Food Research, 52 (9) pp 1005.
Shanafelt TD et al Phase I Trial of tea extract Daily  in patients with CLL. (2009). J Clin Oncol; 27(23): 3808–3814.
Sun CL et al  Green tea and cancer risk: The Singapore Chinese Health Study. (2007) Carcinogenesis; 28(10):2143
Thomas et al. Can dietary intervention alter prostate cancer progression. 2007. Nutrition & Food Science, 37, 1, 24-36.
Thomas et al. A double blind RCT of lifestyle in patients with prostate cancer. (2009) Nutrition & Food Science, 39(3):295 – 305.
Wilkinson et al Critical review of complementary therapies for prostate cancer (2003). JCO, 21(11): p. 2199-2210.
Wu AH et al. Tea, hormone-related cancers and endogenous hormone levels (2006). Molecular Nutrition & Food Res; 50(2):160.
Rezai-Zadeh K et al. Green tea reduces amyloid mediated cognitive impairment in mice (2008) Brain Res.12;1214:177

 

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