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A study that measured catechins in tea extracts showed that green teas contained the highest percentage (26.7 percent), followed by oolong teas (23.2 percent), with black teas (4.3 percent) showing a dramatically decreased content.9 While instant teas have still fewer catechins, they nevertheless continue to exhibit some antimutagenic and antioxidant properties.10 Tea catechins may help to protect tea drinkers from several chronic health problems such as high blood cholesterol and high blood pressure.11, 12 Catechins make blood platelets less prone to abnormal clotting, a benefit that may reduce risk for both heart attack and stroke.13 Read Your Studies Carefully As a nutritional biochemist, I am exposed to an endless stream of healthcare breakthroughs. It seems like every week someone takes a substance (an esoteric biochemical -found in kumquats, for example) and adds it to a test tube containing a colony of cancer cells

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