October 25, 2004 – In addition to the many benefits that green tea provides, it protects cells against the harmful effects of dioxins, according to a Japanese study1.
Lutein and chlorophylls a and b contained in green tea would block the absorption of dioxins2 by cells and facilitate their excretion, at least as Japanese researchers observed in rats during this laboratory experiment.
Epigallo-catechin-gallate (EGCG) is also said to be particularly effective in inhibiting the toxicity of dioxins in cells. This polyphenol represents one third of the substances with antioxidant properties in green tea leaves. It should be noted in passing that the antioxidant properties of EGCG are 200 times greater than those of vitamin E.
It has been known since the 1970s that dioxins are dangerous for health. If their production has since been greatly reduced, they persist in the environment. These substances travel up the food chain, dissolving and accumulating in the fatty tissue of animals that humans consume. Human exposure to dioxins is considered fairly low by Health Canada, but these pollutants have been associated with increased risks of cancer and behavioral disorders.
Marie france Coutu – PasseportSanté.net
1.Fukuda I, Sakane I, Yabushitaet coll. Pigments in green tea leaves (Camellia sinensis) suppress transformation of the aryl hydrocarbon receptor induced by dioxin. J Agric Food Chem. 2004 May 5; 52 (9): 2499-506.
2. Dioxins are the by-products of certain human activities. The largest source of dioxins and furans in Canada is the large-scale incineration of municipal and medical waste. Other important sources: production of iron and steel; the burning of household waste, especially plastics; combustion of fuel oil, diesel, agricultural fuels and heating oil; wood heating, especially treated wood, and electricity production. Source: Health Canada.