Recent findings include:

Cardiovascular Health: The antioxidant properties of tea flavonoids may play a role in reducing the risk of cardiovascular disease by decreasing lipid oxidation, reducing the instances of heart attacks and stroke, and may beneficially impact blood vessel function, an important indicator of cardiovascular health.

Cancer Risk Reduction: Tea flavonoids may lower the risk of certain cancers by inhibiting the oxidative changes in DNA from free radicals and some carcinogens. Tea may also promote programmed cell death, or apoptosis, and inhibit the rate of cell division, thereby decreasing the growth of abnormal cells.

Immune Function: Recent research indicates that tea contains a component that may help the body ward off infection and disease.

Oral Health: The flavonoids in tea may inhibit plaque formation, while the fluoride in tea may support healthy tooth enamel.