Black Tea Reduces Inflammation
Dec
14
Written by:
12/14/2008
Researchers have discovered a family of compounds called theoflavins in black tea that modulate and reduce inflammation by controlling the genes responsible for inflammation. Inflammation is considered the underlying cause of most chronic disease including autoimmune diseases, cardiovascular disorders, age-related diseases and cancers.
The theoflavins in black tea are considered nutrigenomically active molecules. This means that they’re nutrients with powerful effects on genes. In studies, highly purified extracts of theaflavin have been shown to reduce damage caused by inflammation, reduce lipid levels, and lower levels of C-reactive protein (CRP). In addition, theoflavins have been found to reduce levels of the inflammation-promoting cytokines IL-6, IL-8 and tumor necrosis factor alpha (TNF-α).
Resource:
Julius Goepp, Novel Method Combats Chronic Inflammation, Life Extension, Jan 2009.