Studies show that Tea has cancer-preventing properties.
What is then Tea and how it helps prevent cancer? Tea is an antioxidant. Antioxidants help protect the body against disease by counteracting the harmful effects of free radicals like stray, highly reactive particles that accumulate in the body as byproducts of normal metabolism.

Green tea is least processed form of tea, produced by steaming fresh tea leaves and then drying those leaves. Black tea is made as following. Tea leaves are first exposed to air, causing them to oxidize. Oxidation turns them a deep brown color and intensifies the flavor. The leaves are then heated, dried, and crushed.

Green, black and oolong tea are excellent sources of polyphenols, which have powerful antioxidant properties. Thus real tree is in flavonoids i.e. a subclass of polyphenols. In contrast, herbal teas are derived from a variety of plants other than Camellia senensis and do not contain the flavonoids found in real tea.

Free radicals injure surrounding cells in a process called oxidation. Left unchecked, they can damage DNA, potentially causing cancer. Antioxidants, such as vitamins C and E, are free radical scavengers. With regard to the antioxidant properties of tea, studies show that green tea is 100 times more potent than vitamin C and 25 times more potent than vitamin E at protecting cells from damage linked to cancer.

Eight ounces of tea brewed for 35 minutes contain about 40 milligrams (mg) of caffeine, compared with about 100 mg in a cup of freshly brewed coffee. The good news about the caffeine in tea is that emerging data suggest it may also be slightly protective against cancer.

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