The main hot drinks are tea (usually black tea but also green tea) containing various antioxidants and phenolic compounds, some of which have been shown to have anti-cancer properties in laboratory conditions (Kris-Etherton, Hecker, & Bonanome, 2002). Several population-based studies confirm about the cancer protective effects of tea (Vasisht et al., 2003). Polyphenols present in tea being powerful antioxidants, may play an important role in the prevention of cancer by reducing damage of DNA in the cell and activation of cancer leading to malignancy.
Drinking green tea is associated with decreased frequency of cancer development. Beltz, Bayer, Moss, and Simet (2006) outlined the wide range of mechanisms by which epigallocatechin gallate (ECGC) and other green and black tea polyphenols inhibit cancer cell survival.