Anti-Inflammatory Effects
Many of the component herbs in chai tea are considered powerful anti-inflammatory agents. The main constituent in cloves, called eugenol, is a potent anti-inflammatory used to relieve gum pain and general inflammation. Ginger has broad anti-inflammatory properties that make it useful as a natural alternative to nonsteroidal anti-inflammatory drugs. Cinnamon also has known anti-inflammatory action in the body.
Antioxidants
Chai tea is chock-full of antioxidants that may help prevent cancer and cardiovascular disease. Black tea is a powerful antioxidant that can help prevent damage to the cells and tissues of the body caused by free radicals. Ginger tea is a potent antioxidant that may protect the body from certain forms of cancer, including colo-rectal cancer, and it may help to treat ovarian cancer, according to the World's Healthiest Foods website. The main active constituent of black pepper, piperine, is also a strong antioxidant, preventing oxidative damage. Another chai spice, cardamom, has shown antioxidant effects against nonmelanoma skin cancer and may help lower blood pressure and reduce other cardiovascular risks.
Digestive Support
Chai tea is traditionally taken after meals, due to its digestive-boosting effects. Black pepper supports the pancreas in secreting digestive enzymes, which speed the time it takes the body to digest heavy foods like fats and protein. Ginger is a renowned digestive herb that can curb nausea and support healthy digestion. Cinnamon is also widely used as a digestive stimulant.
