Studies published in 2013 added to the growing body of evidence showing that tea consumption has the ability to help prevent chronic illness (More evidence shows drinking tea improves health, Organic & Wellness News Spring 2014) and now a new study published in the journal of Food Chemistry (Vol 169, February 2015) by Hajighaalipour et al, Department of Molecular Medicine, University of Malaya, Malaysia points to the cancer fighting properties of white tea (Camellia sinensis)

Highlights of the study included that white tea (Camellia sinensis) had high total flavonoid and phenolic content; the extract of white tea showed high antioxidant activity; inhibited the proliferation of HT-29 colon cancer cells; and showed protection against H2O2-induced DNA damage.

Tea (Camellia sinensis) is one of the most consumed beverages in the world. White tea is made from the buds and young leaves of the tea plant which are steamed and dried, whilst undergoing minimal oxidation.