Green tea and black tea have recently been the topic of many scientific articles and experiments. There have been many findings in the past several years that link tea with the prevention or decrease in many diseases and cancers. For my critical review, I chose to delve into the subject of the benefits of black, green and oolong (red) tea. The New York Times article I am using claims that these teas help prevent against …showed first 75 words of 500 total…

…showed last 75 words of 500 total…journals. These two articles help to confirm the proposed benefits presented in the New York Times article. They coincide on the fact that tea inhibits enzymes that promote the growth of cancer, fight DNA damage from oxidation, prevent free nitrogen radicals from turning to cancer, neutralize activated chemicals and opposes the tumor promoting enzymes. These reports also say that the polyphenols help to prevent arteriosclerosis, coronary heart disease, high blood cholesterol and high blood pressure.