Coffee and tea have long been enjoyed beverages with long histories that boast numerous health benefits. Both beverages come from plants, yet each offer slightly different caffeine contents and antioxidant counts – green tea containing lower caffeine than coffee as well as being packed full of polyphenols which may help fight disease including cancer.

What separates tea from coffee is its unique ingredient L-theanine, an amino acid which works together with caffeine to increase mental alertness without producing caffeine-induced jitters like its coffee counterpart does. Research also shows that those who drink green tea tend to have higher alpha brainwave levels associated with calm alert states and improved cognitive performance.

Tea has three times less caffeine than coffee, making it an ideal choice for those sensitive to caffeine or who desire a gentle energy boost. Just keep in mind that caffeine consumption late in the day may interfere with sleep; to stay safe, aim not to consume tea after 3pm.

Green tea catechins, known as catechins, are powerful antioxidants that protect cells against free radical damage while supporting cell health and aiding fat absorption. Epigallocatechin gallate (EGCG), one such catechin found in green tea, has been demonstrated to inhibit cancer cells while decreasing fat absorption rates and decreasing cardiovascular disease risk and diabetes risk.

An experiment conducted on human colon cancer cells showed that EGCG could induce cancer cell death while significantly decreasing new tumor formation. Though further research needs to be completed, experts believe consuming plenty of polyphenol-rich fruits and vegetables could provide protection from cancer as well as chronic diseases.

Green tea also contains L-theanine, an amino acid known to promote focus and awareness while simultaneously relieving stress and anxiety. When combined together, these components of tea help you navigate your workday more smoothly while improving concentration.

Studies indicate that both green tea and coffee contain antioxidants, but studies indicate that green tea contains significantly more than its coffee counterpart. One reason may be due to how you prepare green tea which has an impact on its final antioxidant level; adding lemon may increase absorption of its antioxidants while milk or cream may decrease them. Either way, population studies have linked frequent consumption of unsweetened green tea with reduced all-cause mortality, cardiovascular disease risk reduction, and cancer prevention.