The C.A.M. Report
Complementary and Alternative Medicine: Fair, Balanced, and to the Point
  • About this web log

    This blog ran from 2006 to 2016 and was intended as an objective and dispassionate source of information on the latest CAM research. Since my background is in pharmacy and allopathic medicine, I view all CAM as advancing through the development pipeline to eventually become integrated into mainstream medical practice. Some will succeed while others fail. But all are treated fairly here.

  • About the author

    John Russo, Jr., PharmD, is president of The MedCom Resource, Inc. Previously, he was senior vice president of medical communications at, a complementary and alternative medicine website.

  • Common sense considerations

    The material on this weblog is for informational purposes. It is not medical advice or counsel. Be smart, consult your health professional before using CAM.

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  • Recent Comments

    How to brew green tea for the best antioxidant effect

    The difference between green, black, and oolong tea is in the processing. Green tea is made from unfermented leaves and contains the highest concentration of polyphenols, such as cathecin. Polyphenols are powerful antioxidants. They neutralize free radicals in the body that contribute to the aging process, as well as the development of cancer and heart disease.

    Now, a study has looked at the process of brewing green tea to get the best antioxidant effect.

    • The first and second brewing of green tea infusion inhibited the formation of cancer causing nitrosomorpholine, while the third to eighth brews accelerated its formation.
    • Green tea infusions brewed from 5 grams of leaves per 200 mL of hot (80°C; 176°F) water (strong tea infusion) inhibited the formation of nitrosomopholone, while that brewed from 2.5 grams or less (weak tea infusion) accelerated its formation.

    The bottom line, use lots of green tea leaves when preparing tea, but discard the leaves after the second brewing.

    9/11/06 23:21 JR

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