Click on the above for a brief scientifically based but nontechnical talk by Michael Greger, MD on the results of research on the antioxident content of 283 beverages. Antioxidents neutralize free radicals that contribute to DNA damage which can cause cells to become cancerous.
Green tea is famous for having high antioxident content (especially green teas grown in Japan). But the research revealed some common beverages that beat green tea. But the really big surprise was two teas that dwarf green tea. One is a type of green tea. The other is one I never would have guessed.
I wouldn’t give up on entirely on green tea though. It contains a nutritional factor called epigallocatechin (EGCG). Here’s what Dr. David Servan-Schreiber says in his book Anticancer:
EGCG is one of the most powerful nutritional molecules against the formation of new blood vessels by cancerous cells.
Green tea also acts as a detoxifier for the body. It activates mechanisms in the liver, that can eliminate cancaerous toxins from the body more rapidly. In mice it has shown to block the effects of chemical carcinogens responsible for breast, lung, esophageal, stomach, and colon cancer.
Unfortunately it tends to evaporate within one to two hours after brewing.