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Green Tea: Inflammation and risk factors for Chronic diseases

November 9, 2012

Serum C-reactive protein (CRP) is a biomarker for chronic inflammation and a sensitive risk factor for cardiovascular diseases. CRP has been reported to be related to food intake” Ock et al, The Journal of Nutrition (2008).

Kobayashi et al examined the association between dietary total antioxidants and serum C-Reative Protein concentration in young Japanese women using different four assays. 443 young Japanese women aged 18–22 years were studied along with a self-administered diet questionnaire.

It was found that the major contributor to dietary antioxidants was green, barley, and oolong tea. Total Antioxidants was inversely associated with serum CRP concentrations – in other words, diet with food sources like Green Tea are potentially able to lower chronic inflammation and the diseases associated with it.

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