According to a Historical legend, tea was discovered by accident more than 4750 years ago when a tea leaf landed into Chinese emperor’s cup of hot water.
The most common types of tea are black tea, green tea, white tea, and oolong tea. All of these come from the leaves of the same type of tea plant, differing only in processing.
Tea is a rich source of bio active ingredients called polyphenols. One of these polyphenols is called EGCG (epigallocatechin gallate).
Our bodies have physiological changes which increase risk factors for diseases, before the diseases are diagnosable.
One of these changes is chronic inflammation. In our bodies, there are several markers of inflammation and lower values are better.
One of these markers is called CRP (C reactive protein) and research has been done to see the effect that tea consumption has on this protein.
The results are mixed. The best take away? Tea consumption may lower C Reactive protein in people who are healthy...
but not in people having strong risk factors for disease or people who already have disease.