Different experimental findings have now established conclusively that drinking tea–black, semi-black and green–has beneficial effects on the human system.

Tea acts as a stimulant to physiological activities; it is a possible chemo-preventive agent against physiological and cardiovascular disorders; and “theamine”–a unique constituent of the tea liquor–helps in blocking the transfer of inter-cellular messages, thereby preventing the spread of tumorous growths.

Tea drinking helps to inhibit the activities of common cancer-causing chemicals (mainly due to the polyphenolic compounds present in the tea liquor) and thus prevents these chemical agents from transforming normal cells into cancerous ones.

Sodium and fluoride, also present in tea, are good for the circulation of body fluids through the kidneys and for the prevention of gum decay.

Moreover, it is believed that certain pigments (color) in tea could reduce blood coagulability and increase fibrinolysis.

All in all, it seems that every time you drink a cup of tea, you raise a toast to “good health”!

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