If you are a tea drinker it’s almost certain that you’ve heard of tea tannins, which are plant derived chemicals associated with tea. But when it comes to tannins there is a lot of confusion and even some misleading information concerning possible health risks. To help clear up some of this confusion we need to take a look at what tea tannins are and what they are not.
The main cause of confusion concerning tea tannins is that they’re often mistakenly believed to be associated with tannic acid which is used for tanning leather, when this is not the case. Tannic acid is often extracted from oak leaves and has a completely different chemical makeup than polyphenols, so despite the fact that you may have heard that tea tannins (polyphenols) can be used for tanning leather, this simply is not true.
Tea leaves from the Camellia sinensis plant, such as black, green and oolong tea, contain a variety of compounds like minerals, vitamins and caffeine. What is very often referred to as tea tannins are in actuality called polyphenols. Polyphenols, which include flavonoids, give tea a boost of health benefits that help to prevent cancer, heart disease and stroke. Research has backed these health benefits although it’s important to note that results vary based on a person’s lifestyle and environment.
So what exactly are polyphenols? Basically, they are natural chemical based compounds found in tea leaves that have antioxidant qualities. These antioxidants help prevent damage to the cells in our bodies and strengthen our immune system. A subgroup of polyphenols in tea is called catechins and one of the most powerful catechins in tea, especially green tea, is called EGCG (epigallocatechin gallate) which is said to be a particularly strong antioxidant. Because green tea goes through a minimal fermentation process, and white tea goes through none at all, these two have the highest amounts of antioxidants.
Even with all of the health benefits of tea, there are some possible health concerns to take into consideration. People who are sensitive to caffeine should be aware of possible side effects such as restlessness, irritability and tremors. These side effects won’t happen with everyone but it is something to be aware of. The good news is that tea contains about half the amount of caffeine as coffee and it also contains an amino acid called L-theanine, which counters the effect of caffeine and helps to produce the calming effect often associated with tea.
Another thing to be aware of is that the polyphenols in tea can possibly decrease the body’s ability to absorb iron. But if you are not iron deficient you don’t need to worry about this, especially if you are eating a healthy, balanced diet. However, people who are iron deficient or are prone to being anemic shouldn’t drink more than three cups of tea a day and also should not drink tea during a meal.
All in all, the power of tea makes it a good part of a healthy diet. Drink it and enjoy!
