"Catechins in green tea show antiviral effect on influenza virus "
Bio-Medicine, October 27, 2005
(The same study is shown at www.ncbi.nlm.nih.gov/pubmed/16137775..)

Green tea is produced from the leaves of the evergreen plant Camellia sinensis . The major active ingredients of green tea are polyphenolic compounds, known as catechins. Catechins of green tea leaves account for about 10% of dry ht, including (-)-epigallocatechin gallate (EGCG), (-)-epigallocatechin (EGC), (-)-epicatechin gallate (ECG) and (-)-epicatechin (EC), where EGCG accounts for approximately 50% of the total amounts of catechins in green tea.

The biochemical studies conducted so far on the anti-influenza effects of green tea polyphenols have focused on EGCG. Recently, a research group from the Department of Biotechnology, College of Engineering, Yonsei University, South Korea, investigated the antiviral effects of various catechin compounds, EGCG, ECG and EGC, on influenza virus with a view to investigate the structure-activity relationships of the green tea polyphenolic compounds. The catechins were evaluated for their ability to inhibit influenza virus replication in cell culture and for potentially direct virucidal effect.

Among the test compounds, the EGCG and ECG were found to be potent inhibitors of influenza virus replication in MDCK cell culture and this effect was observed in all influenza virus subtypes tested, including A/H1N1, A/H3N2 and B virus. EGCG and ECG exhibited hemagglutination inhibition activity, EGCG being more effective. However, the sensitivity in hemagglutination inhibition was widely different among three different subtypes of influenza viruses tested.

In their study to be published in the journal Antiviral Research (available online 9 August 2005), the authors conclude that ECG and EGCG were found to be much more effective than EGC, and besides the known inhibition of hemagglutination, the compounds also exerted inhibitory effect on neuraminidase and affects viral RNA synthesis at high concentration.

The results, along with the HA type-specific effect, suggest that the antiviral effect of catechins on influenza virus is mediated not only by specific interaction with HA, but altering the physical properties of viral membrane.

Disclaimer - The contents of this site are for informational purposes only. Always seek the advice of a qualified physician for any doubts.

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Crash Course about Antioxidants and Green Tea--"Use antioxidants (Have I ever steered you wrong?)"
"West Linn Tidings", August, 2007
by Barb Randall

When contemplating what to explore in this space each week, I sometimes sip a soothing cup of green tea. For me, drinking tea is relaxing; when I drain my cup, I feel refreshed and focused. I feel healthier, too, because I’ve pumped antioxidants into my body.

For years, I have nodded my agreement with healthcare researchers that we should drink green tea daily for its flavonoids and catechins – the antioxidants that help neutralize the free radicals that can lead to heart disease, stroke and cancer. Frankly, I understood the principle, but had only a vague idea of what the vocabulary meant. I couldn’t see any antioxidants in my blueberries and felt no less radical – free or otherwise – when I finished a bottle of green tea.

It wasn’t until cancer wormed its way into my circle of friends and relatives that I felt compelled to unravel the medical jibberish. A survey of co-workers revealed that I wasn’t the only one not comprehending the advice, which led me to believe that others could benefit from a simply worded explanation of why we are urged to add antioxidants to our diets by drinking green tea and eating a colorful array of fruits and vegetables.

Using a number of Web sites as resources (see list at end of column) I will attempt to clarify the medical mystery of antioxidants. Please read on, the information is important and difficult to understand.

Crash course in biochemistry
In my high school chemistry class, we learned that our bodies are made up of different types of cells; the cells are made up of different types of molecules. Molecules consist of one or more atoms of one or more elements joined by chemical bonds.

Atoms consist of a nucleus, neutrons, protons and electrons. The number of protons (positively charged particles) in the atom’s nucleus determines the number of electrons (negatively charged particles) surrounding the atom. Electrons are involved in chemical reactions and are the substance that bonds atoms together to form molecules. The innermost shell is full when it has two electrons. When the first shell is full, electrons begin to fill the second shell. When the second shell is full, electrons begin to fill the next shell, and so on.

The most important structural feature of an atom for determining its chemical behavior is the number of electrons in its outer shell. A substance that has a full outer shell tends not to enter into chemical reactions. Because atoms seek to reach a state of maximum stability, an atom will try to fill its outer shell by either 1) gaining or losing electrons to either fill or empty its outer shell, or 2) sharing its electrons by bonding together with other atoms in order to complete its outer shell. Atoms often complete their outer shells by sharing electrons with other atoms. By sharing electrons, the atoms are bound together and satisfy the conditions of maximum stability for the molecule.

Whew – with me so far? Take a deep breath, we’re almost to the point of clarity!

Normally, bonds don’t split in a way that leaves a molecule with an odd, unpaired electron. But when weak bonds split, free radicals are formed. Free radicals are very unstable and react quickly with other compounds, trying to capture the needed electron to gain stability. Generally, free radicals attack the nearest stable molecule, “stealing” its electron. When the “attacked” molecule loses its electron, it becomes a free radical itself, beginning a chain reaction. Once the process is started, it can snowball, finally resulting in the disruption of a living cell.

The body can usually handle free radicals, but if antioxidants are unavailable, or if the free radical production becomes excessive, damage can occur, i.e. cancer, heart disease or other disorders may develop.

Colorful fruits, vegetables and tea, particularly green tea, are abundant with antioxidants, which protect the body against the destructive effects of free radicals. Antioxidants are the samurais of the body, helping to prevent cell and tissue damage that can lead to disease.

Antioxidants neutralize free radicals by donating one of their own electrons, ending the electron-“stealing” reaction. The antioxidant nutrients themselves don’t become free radicals by donating an electron because they are stable in either form, but once they neutralize a free radical, the antioxidant stops functioning as an antioxidant. This is why we must continually resupply our body with the vitamins and other chemicals that act as antioxidants.

Sei Mee for a cup of tea?
I thank my friend Liz Perkins for introducing me to organic Sei Mee Tea Edible Green tea. A ground tea, as opposed to a leaf tea, Sei Mee Tea is imported from Japan.

Through the company’s Web site, www.groundgreen tea.com, I made contact with owner Kiyomi Koike. We traded e-mails and finally got to chat by telephone at her office in Enterprise, Ore.

Koike explained that green tea, the traditional beverage of Japan, was originally brought from China. Highly sought after for its impressive medicinal qualities, wealthy Japanese added it to dumplings to take in its benefits. Eventually it became a beverage for all people.

Koike had done intensive research to find a green tea for her husband who was diagnosed with cancer. As a native Japanese, she knew the health benefits of green tea. She could find green tea leaves and green tea bags on the grocery shelf, but recognized that her husband would need to drink 10 cups every day of the brewed tea to match the health benefits of the ground teas of Japan. The antioxidants are in the leaves. When green tea is brewed, only two percent of the antioxidants come out into the water; the other 98 percent remains in the leaves enclosed in the tea bag, which ends up in the garbage pail. When you consume ground tea, you get 100 percent of the antioxidants. Koike explained there are two types of green tea, Matcha and Sencha. Both teas come from the same plant; whether or not the plant is grown in direct sunlight determines which tea will be produced.

Matcha powdered green tea is used in traditional tea ceremonies. Grown under cover, it is rather bitter in taste. It has a higher caffeine content than Sencha, which heightened enlightenment and clarity for monks during meditation. Matcha has less antioxidants than Sencha tea.

Sencha tea is grown in full sun, which somehow increases its antioxidants – but that is another chemistry lesson! With its smooth, mild taste, this is the tea Kiyomi chose for her husband.

Goodness in every sip
Sei Mee Tea powdered green tea has the consistency of all purpose flour. You can stir it into hot or cold water for tea, stir it into soups, sprinkle over vegetables, meats, cereals, baked potatoes or popcorn.

I bought decaffeinated proportioned packets of the tea, measuring a scant ¼ teaspoonful. The package directions called for stirring the tea into 8 ounces of heated water. This produced a deep green, refreshing beverage with a wonderful fragrance and pleasant taste.

I drink water or tea throughout the day and have been emptying a single packet into a full tea kettle of water. Was I diluting the tea too far? I asked Koike. She replied that the ¼ teaspoon serving is enough for one day, regardless of how you consume it.

I still had questions: Could I grind the tea from green tea bags and get the same product? What about white tea? Will bottled teas deliver the same level of antioxidants?

Koike doubted I could grind the tea as finely as Sei Mee Tea in my food processor and she questioned how I would quantify the tea’s quality.

White tea, with three times as many antioxidants and a higher caffeine content than green tea, is simply tea dried in natural sunlight, which evidently preserves more of its antioxidant properties. Koike was unaware of a source for ground white tea, which left us back at steeping the tea, and hence losing some of its antioxidant potency.

As far as bottled green teas go, they are refreshing beverages, but don’t count on them providing “significant antioxidants.” Enjoy them, but count their antioxidants as “bonus points.”

Koike’s dream: Green tea in every pantry
When Koike’s husband recovered from his cancer, she decided to introduce Edible Green to the U.S. Market.

“My dream is ground green tea is going to be a staple in a pantry of every American household,” she said.

Over the past two years, I have encouraged you to try a hundred new foods and/or recipes. Many of you ate goat cheese, figs, leeks, Himalayan salt and more items on my recommendation – and wrote to tell me you enjoyed them. My intentions are always focused on helping people discover the pleasure of eating well. If I ever encouraged you to try a specific brand, it was because I truly believed it provided an exceptional culinary experience. Sei Mee Edible Green tea fits that category.

I am not a doctor – I am a only a person concerned about the health and well-being of my family and friends and our community. I truly believe drinking Sei Mee Tea will make a difference to my health and to yours.

You be the judge. Try the tea, visit the Web sites and replenish your antioxidants every day. Bon Appetit! – Eat Locally!

Locally you can buy Edible Green Sei Mee Tea at Palisades Market Place, 1377 McVey Ave., Wizer’s Lake Grove Market, 16331 Bryant Road, both in Lake Oswego, and Bales Marketplace West Linn Thriftway, 19133 Willamette Drive and Market of Choice, 5639 Hood St., both in West Linn. You can also order the tea off the Web site at www.groundgreentea.com.
For more information, visit these Web sites: www.healthchecksystems.com
www.cookscorner.net/Tea
http://coffeetea.about.com
The Linus Pauling Institute Web site at http://lpi.oregonstate.edu

Randall welcomes your food questions and research suggestions. She can be reached at 503-635-8811 or by e-mail at brandall@lakeoswegoreview.com.

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"Mortality risk from "stroke"
Up to 62% less with daily intake of 5 cups of green tea
Associate professors of Tohoku University reports study"
Nikkei News Morning Edition, May 5, 2007

Associate Professor Kuriyama Shinichi at Tohoku University and associates have reported their study that mortality risk from brain infarction (stroke) turned out lower by 42% for males and by 62% for females who drank more than 5 cups of brewed green tea every day.

From 1994, Associate Prof. Kuriyama and his associates studied 40,500 males and females between 40 and 79 of age who reside in Miyazaki Prefecture, Japan. The individuals studied were divided into 4 groups according to the amount of their daily green tea intake.

This study shows that the mortality risk from other cardiovascular diseases associated with brain and heart were lower for those who drank more green tea. Compared to the group whose daily green tea intake was one cup or less, the mortality risk for the group with 5 cups or more daily green tea intake was lower by 22% for males and 31% for females.

The risks of cerebro-vascular disorders were lower by 35% for males and by 42% for females. Among the risks, the lower risk of brain infarction was the most significant.

This study showed no relationships between mortality risk from these diseases and the amount of intake of black tea and oolong tea.

Associate Prof. Kuriyama said, "The difference of the result came out surprisingly big and obvious. It is likely Catechins in green tea give the positive effects on health."

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"Polyphenols for Photoprotection" from "The latest on Green Tea ~ Try it for weight loss, skin protection, and more."
"tasteforlife®", February, 2006
by Clare M. Hasler, PhD, MBA

"Overexposure of the skin to ultraviolet (UV) rays results in a variety of adverse effects, including premature aging, cataracts, and malignant skin cancer. The incidence of melanoma in certain areas of this country increased by 400 percent between 1960 and 1986, making it the most common type of cancer with one million cases diagnosed annually.

Clearly, the best protections against sunlight-related skin disorders are avoiding sun exposure at times of peak intensity, the use of protective clothing, and conscientious application of sunscreens with a sun protection factor (SPF) of 15 or higher. In addition, intensive research efforts continue to identify plant extracts that may act as antiaging agents for the human skin, including green tea.

Green tea catechins have been investigated for more than two decades for their chemopreventive, natural healing, and antiaging effects in animal models. Emerging data suggest that green tea components may benefit human skin, too. In a small pilot study, application of diluted extracts of green tea applied to the back for 30 minutes prior to exposure to solar-simulated UV radiation produced a dose-dependent reduction in erythema, or redness of the skin.

A 10 percent solution of green tea polyphenols produced almost complete protection at 48 and 72 hours after sun exposure. Application of green tea polyphenols also reduced the number of sunburn cells, protected epidermal cells from UV-induced damage, and reduced the DNA damage formed after UV radiation.

More recently, in a placebo-controlled, double-blind study of 60 women aged 25 to 60, application of a gel containing two percent EGCG twice a day for four weeks resulted in marked improvements in texture and appearance of skin in 45 percent of subjects, with no reported side effects."

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"How to reduce your risk of breast cancer"
Natural Health Magazine, October, 2005

"Prevention: 10 ways to reduce your risk
1. Drink green tea.
A number of studies have suggested that the antioxidant and anti-inflammatory powers of green tea may help prevent numerous cancers, including breast cancer. You'll need about five cups a day to get the effects.

2. Supplement.
Take Brevail: This all-natural capsule is high in lignans, which are phytochemicals found in grains, legumes, and produce that are known to be protective against breast cancer in over a dozen ways; find a retailer at brevail.com.

3. Choose organic meats and dairy.
Eating products from cows given bovine growth hormone may result in elevated levels of IGF-1 (insulin-like growth factor), which stimulates breast tumors in pre-menopausal women. Fatty red meats generally store the most toxins.

4. Step away from the smokers.
Researchers at the Public Health Agency of Canada found that pre-menopausal women who were nonsmokers but were exposed to smoke from co-workers or family members had a 68 percent greater risk of breast cancer.

5. Eat your broccoli.
And your cauliflower, Brussels sprouts, kale, and cabbage. These cruciferous veggies are rich in indole-3 carbinol, which offers a number of protections against breast cancer. Get at least four servings a week.

6. Taper off the alcohol.
Moderate imbibing, especially of red wine, can have many health benefits. Yet data from the Nurses' Health Study show that drinking small amounts of wine or beer daily elevates breast-cancer risk in post-menopausal women.

7. Block that estrogen.
Turmeric regulates estrogen receptors, and helps the body eliminate carcinogens. Add 1/4 to 1/3 teaspoon per person to dishes at the end of cooking, says Christine Horner, M.D. This Indian spice also enhances soy's estrogen-blocking properties.

8. Get windblown.
Electromagnetic frequencies have been linked to breast cancer--and hair dryers are the No.1 culprit. One brand, Angelite, emits reduced levels of EMFs; find it at lowemfs.com.

9. Scrounge up some seaweed.
In a recent animal study published in the Journal of Nutrition, researchers found that 35 to 70 milligrams of bladderwrack seaweed daily lowered estrogen levels up to 25 percent.

10. Sleep on it.
Night workers have more risk of breast cancer, possibly due to disrupted melatonin and cortisol cycles. Melatonin slows estrogen production, and cortisol regulates some anti-cancer cells. Sleeping from 10 p.m. to 6 a.m. is optimal."

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"Decaf green tea has fewer antioxidants than regular type "
Record Searchlight, September 26, 2005
Nutrition Notes by Karen Collins

"Q: Is decaffeintaed green tea a good source of EGCG?
A: Regular green tea is a much better source of EGCG, which is the antioxidant phytochemical that shows many cancer-preventive effects in laboratory studies. Decaffeinated green tea contains about a third of the EGCG in regular brewed green tea. That amount, however, is still more than twice the amount in black tea. You can make up for the reduced amount of EGCG in decaffeinated green tea, compared to regular green tea, by drinking more cups of it."

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"Ground green tea makes healthful, delicious treats"
Olympian, August17, 2005
Chef's Kitchen BY MARY ELLEN PSALTIS

"Ancient wisdom comes in many forms. I found some in a shiny, silver bag, where the package is new, but the product has been around for centuries. Today's tale unites East and West in a pot of green tea.

Savvy eaters are on an endless hunt for foods that are nutritionally dense, convenient and quick to prepare. When such requirements as organic, wholesome and natural come into play, the challenge becomes increasingly difficult, but not impossible. Former Olympia residents Kiyomi Kioke and Bill Oliver embarked on a personal health journey that led to a business selling organic, ground green tea.

When Oliver was diagnosed with cancer, he and his wife pursued many avenues for improved health. Japanese born, Kioke grew up with green tea, but found that it was "hard to find good green tea" in the United States.

Through their continuing research and contacts in Japan, Kioke was led to an organic green tea farmer, Haruyo Morimoto in Miyazaki, Japan. She also understood that the bulk of the tea's benefits comes from the leaves, which are most often the part that end up in the garbage. By grinding the tea leaves into a powder, however, it is possible to ingest all the benefits.

There is plentiful information about the value of drinking tea, especially green tea. Many cultures have been enjoying the benefits and joy of tea for eons. The antioxidants counter free radicals that damage DNA. They fortify the immune system and are attributed to the benefits of increasing metabolism and lowering blood cholesterol and blood sugar as well as preventing high blood pressure. I always have been a tea drinker, but had never come across a green tea that really appealed to me. It was too weak or bitter. That was the case, until I had Kioke's Edible Green, which is smooth and rich.

Their product, Edible Green, is a dry mix of ground organic green tea. It is not the same as Matcha/Macha, which traditionally is used in the tea ceremony. Instead it is made from Sencha, which has less caffeine and more catechins, one of several antioxidants.

Edible Green can be transformed into a hot or cold drink by adding water. Interestingly enough, it doesn't completely dissolve like salt but it is suspended in the liquid. Gently stirring or swirling the cup maintains the suspension.

The uses for Edible Green go far beyond a cup of tea. Oliver explains the amino acids in the tea act as a flavor enhancer. This means a little shake goes a long way when added to mashed potatoes, gravies and even desserts! It can be sprinkled over popcorn or into yogurt.

Kioke has put together a small, helpful recipe book called "Smart Comfort with Edible Green." It is packed with inventive ideas, including a green tea smoothie that I whipped up for my family. One member was noticeably skeptical (it sounded too healthy), but we were all refreshingly pleased and had seconds.

Kioke's vision is that within ten years, every pantry in the United States will have edible green tea. Since it has substantial health benefits -- plus it's easy to use and rich tasting -- I can understand why. Bon Appetit!

Green Tea Smoothie
1 cup milk
1/4 teaspoon Edible Green
3/4 teaspoon vanilla
1 tablespoon sugar
1/2 cup crushed ice
Blend all the ingredients and savor!

Homemade Crackers
These make a festive red and green combination when served with Plum Cheese Spread.
2 cups flour
2 teaspoons Edible Green
1/2 teaspoon baking powder
1/4 cup unsalted butter
3/4 cup milk
1 egg

Line two baking sheets with waxed paper.
Mix flour, Edible Green and baking powder.
Cut butter into the flour mixture.
Add the milk and egg and knead until it is not sticky and forms a ball.
Divide the dough into two pieces.
Place the dough on a baking sheet and roll it paper thin.
Cut into squares and prick each square a couple of times with a fork.
Bake at 400 degrees for 15 minutes or until slightly brown.
The crackers get light and crispy as they cool.

Plum cheese spread: Beat 8 ounces of room temperature cream cheese with 1 tube of pure pickled plum paste, "neriume," available at an Asian grocery store.

Hint: You can buy Edible Green online at www.groundgreentea.com
or locally at Bayview Thriftway, Ralph's Thriftway, Westside Olympia Food Coop, Radiance Herbs and Massage, Smart Nutrition and J Vee Health Foods and Cafe. Shelton locations include Red Apple Market and Nature's Best Natural Foods.

Mary Ellen Psaltis lives locally and eats globally.
You can reach her at TheRecipeWriter@hotmail.com."

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"Another Cup Of Tea? For health reasons, say yes"
Observer, May 10, 2005
Markian Hayryluk WesCom News Service

"Green tea is one of the most studied functional foods on the market today. Since studies in the 1980s showed lower cancer rates in Asian populations that regularly drink green tea, scientists have tested the drink for a variety of health purposes.

In 1997, Dr. Lester Mitscher, professor of medicinal chemistry at the University of Kansas, found green tea has the strongest known form of antioxidants.

A compound in green tea, epigallocatechin gallate or EGCG, is more than 100 times as effective at neutralizing free radicals as vitamin C and 25 times as powerful as vitamin E.

Antioxidants are thought to prevent cellular damage that leads to certain diseases, especially cancer.

It's no surprise then, that the impact of green tea on various cancers has been widely tested. According to the National Cancer Institute, part of the National Institutes of Health, laboratory studies have shown tea cmpounds act as powerful inhibitors of cancer growth. The compounds scavenge oxidants before cell injuries occur, reduce the incidence and size of chemically induced tumors, and inhibit the growth of tumor cells.

In studies of liver, skin and stomach cancer, chemically induced tumors were shown to decrease in size in mice that were fed green and black tea. The Institute says two studies in China, where green tea is mainstay of the diet, showed promising findings.

One Study Found tea drinkers were about half as likely to develop stomach or esophageal cancer as those who drank little tea. A second found consuming two cups of tea a day, along with the application of a tea extract, reduced the size and proliferation of leukoplakia, precancerous oral plaque.

Earlier this year, a Japanese study found that early-stage breast cancer spread less rapidly in women with a history of drinking five or more cups of green tea a day. That led to a lower reocurrence rate and a longer disease-free period.

And just last month, Italian researchers tested whether green tea compounds could prevent prostate cancer in high-risk individuals. They recruited men with premalignant lesions that generally led to prostate cancer in a third of cases within a year. Only one of 32 men receiving the green tea compounds developed prostate cancer after one year, compared with nine men out of 30 in the control group. You would have to drink about 20 cups of green tea a day to reach the levels of compounds used in the study. However, it does approximate an amount normally consumed in China.

Green tea may have benefits for other health issues as well.

A study at Beth Israel Deaconess MedicalCenter in Boston found that heart attack survivors who averaged more than 19 cups of green or black tea per week reduced their risk of dying over the next three to four years by 44 percent over non-tea drinkers.

Other studies have shown an effect on rheumatoid arthritis, diabetes, cataracts and damage from smoking or sun exposure."

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"New Japanese Teas Appeal to Health-Conscious"
Honolulu Advertiser

"In one study conducted by Japan's Saitama Cancer Center, researchers monitored the green-tea intake of 8,552 people over 10 years.  Some 419 subjects developed cancer. But those who drank over 10 cups of green tea per day developed cancer several years later on average than those who consumed less than three cups a day--7.3 years later for women, 3.2 years later for men."

Please note that this "10 cups of green tea per day" is STEEPED tea, not ground green tea.

"Here is a look at different types of Japanese teas that are becoming more widely available in the U.S.
Sencha:The quintessential green tea, many Japanese drink several cups a day.  About 14% of the chemical makeup of dried sencha is catechin--the highest level among all green teas, and much higher than black or oolong teas, according to the Shizuoka, Japan-based World Green Tea Association.  Black teas, in contrast, have a catechin level of just over 1%."

Edible Green is Sencha, ground into powder, highest Catechin level among all green teas.

"To reduce the bitterness, sencha is typically made with water heated to just below boiling.  But many researchers say that you can release the maximum amount of catechin by using boiling water."

When steeped in boiling water, however, the green tea tastes very bitter and tart.  With Edible Green, you can enjoy both--100% of Catechins available in green tea and the very best taste of green tea.

"Matcha:  A deep-green, powdered tea that is made from high-grade leaves and traditionally sipped from ceramic bowls during the Japanese tea ceremony.  Matcha is prepared by adding water and whipping the mixture into a froth with a bamboo whisk.  Because this tea is imbibed powder and all, some scientists say that it may be healthier, because it allows the consumption of vitamins in the leaf."

Edible Green is Sencha in powder form so it is the healthiest green tea!

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