Led by Arizona College of Public Health, University of Arizona and Arizona Cancer Center in Tucson, Arizona, researchers studied the effect on 143 heavy smokers of consuming four eight-ounce servings per day of either decaffeinated green tea, decaffeinated black tea or water for four months. The results showed that the levels of 8-OHdG, an indicator of oxidative DNA damage, dropped by a significant 31 percent after four months in those in the green tea group, but not in the other two groups. Oxidative DNA damage is implicated as a contributor to cancer development as well as cardiovascular disease.
"Tea polyphenols are not only powerful antioxidants but also inducers of phase-2 detoxification enzymes, resulting in the body's ability to quench more oxidative DNA damage, reducing cancer risk," said Iman A. Hakim, MD, PhD, MPH, Division Director, Health Promotional Sciences, Arizona Cancer Center and Research Associate Professor of Public Health, College of Public Health, University of Arizona.
