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Linus Pauling Institue Releases Promising |
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Results of note showed that introduction of white tea after carcinogen exposure was most effective in inhibiting cell proliferation and pointed to EGCG as potentially the primary beneficial constituent of white tea. “These anti-cancer benefits in experimental animals are likely due to the high content of catechins, such as ECGC in white tea,” explained Balz Frei, director of LPI. “Catechins have also been linked to improved vascular function and lower risk of cardiovascular diseases in numerous human studies. Therefore, there may be benefits of white tea both in cancer and heart disease prevention.” Andrew Schamisso, founder and president, says “Inko's was born in part due to white tea cancer research conducted by LPI, so it was important for us at the outset to give back. Our belief, not only in white tea but in low calorie, all- natural drinks is buoyed by their terrific research.” Cultivated in China, white tea is called “white” because of the fine silvery white hairs covering its unopened buds. Buds are plucked by hand from the top of the tea plant then withered to allow natural drying. The end product for brewing is one of the least processed of any teas. The Linus Pauling Institute at Oregon State University is a leader in the study of micronutrients and their role in promoting optimum health and preventing chronic disease. Major areas of research include heart disease, cancer, aging, and neurodegenerative diseases. The Institute’s online Micronutrient Information Center ( http://lpi.oregonstate.edu/infocenter/) is a free source for scientifically accurate information on the health benefits of vitamins, minerals, and other dietary constituents. LPI also sponsors the biennial Diet and Optimum Health conference in Portland and awards the Linus Pauling Institute Prize for Health Research. |
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The study, published in the current issue of
the Nutrition and Cancer and conducted by Carter et al. at
LPI, used two different protocols to evaluate the effects of white
tea, green tea, caffeine, and epigallocatechin-3-gallate (EGCG) on
the probable precursors of cancer in the rat colon. The first
protocol tested the effects of white and green tea prior to and
during a two-week induction with the carcinogen that causes colon
cancer. The second protocol tested the effects of white tea and two
of its constituents (caffeine and EGCG) one week after carcinogen
exposure until week 16.