Do Antioxidants Make Tea Healthier Than Water? by Stephen Daniells
Drinking tea is actually better for you than drinking
water. Water is essentially replacing fluid. Tea replaces fluids
and contains antioxidants so its got two things going for
The antioxidant content of tea could mean that drinking three or
more cups a day could reduce the risk of a wide range of health
problems, ranging from cancer to heart disease, and may even be
healthier than water, says a review from Britain.
"Drinking tea is actually better for you than drinking water.
Water is essentially replacing fluid. Tea replaces fluids and
contains antioxidants so its got two things going for it," reviewer
Dr Carrie Ruxton from Nutrition Communications told the BBC.
Interest in tea have mostly focuses on green tea, with consumption
linked to a wide range of health benefits, including lower risk of
certain cancers, weight loss, and protection against
The health benefits have been linked to the polyphenol content
of the tea. Green tea contains between 30 and 40 per cent of
water-extractable polyphenols, while black tea (green tea that has
been oxidized by fermentation) contains between 3 and 10 per
The four primary polyphenols found in fresh tealeaves are
epigallocatechin gallate (EGCG), epigallocatechin, epicatechin
gallate, and epicatechin.
But Dr. Ruxton and her co-authors from King's College London
report that black tea also had positive effects on general
"We found some research showing that black and green tea
contained similar amounts of antioxidants but different types. This
can be expected as they come from the same plant but go through
different processing," Dr. Ruxton told NutraIngredients.com.
"Antioxidant activity in the blood is similar too so one could
assume that both types of tea confer heart health benefits," she
The review, sponsored by the Tea Council and published on-line
in the European Journal of Clinical Nutrition (doi:
10.1038/sj.ejcn.1602489), searcher databases for relevant
epidemiological and clinical studies that were published between
1990 and 2004.
In terms of cardiovascular disease, the reviewers report that
"clear evidence was found" to link drinking three of more cups per
day could reduce the risk.
Cancer risk did seem to be reduced in experimental (in vitro and
animal studies) said the reviewers, but these results were not
backed up by epidemiological evidence, they said.
A small note of caution however was noted by the observation
that a non-effect or slight increase in risk of colorectal cancer
with consumption of black tea.
The researchers also tackled the old wives' tale that drinking
tea leads to dehydration, due to the diuretic caffeine content of
the beverage. This was not backed up by the science, said the
reviewers, with normal levels of hydration maintained when the tea
contained less than 250 mg per cup.
"Studies on caffeine have found very high doses dehydrate and
everyone assumes that caffeine-containing beverages dehydrate. But
even if you had a really, really strong cup of tea or coffee, which
is quite hard to make, you would still have a net gain of fluid,"
Dr. Ruxton told the BBC.
The reasons for these benefits was proposed to be related to the
antioxidant action of tea polyphenols, wrote the reviewers.
"There was sufficient evidence to show risk reduction for CHD at
intakes of more than three cups per day and for improved
antioxidant status at intakes of one to six cups per day,"
concluded the reviewers.
"A maximum intake of eight cups per day would minimise any risk
relating to excess caffeine consumption. Black tea generally had a
positive effect on health."
The global tea market is worth about €790 (£540,
$941) million. Green tea accounts for about 20 per cent of total
global production, while black tea (green tea that has been
oxidized by fermentation) accounts for about 78 per cent.
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