The benefits of massage

One of the oldest and simplest forms of medical care is used to ease pain and anxiety and promote good health. Anne Woodham explains the techniques

Massage is the kneading and stroking of the body's soft tissues - the skin and muscles - with varying degrees of pressure, and is incorporated in a number of traditional health systems such as Ayurveda and Chinese Medicine. Practitioners of modern complementary therapies like aromatherapy and reflexology use various massage techniques.

What does it do?

Gentle massage affects the nervous system through nerve endings in the skin, stimulating the release of endorphins, the body's natural 'feel good' chemicals, to help induce relaxation and a sense of well-being, to relieve pain and reduce levels of stress chemicals such as cortisol and noradrenaline. It helps reverse the damaging effects of stress by slowing heart rate, respiration and metabolism and lowering raised blood pressure.

Stronger massage stimulates blood circulation to improve the supply of oxygen and nutrients to body tissues and helps the lymphatic system to flush away waste products. It eases tense and knotted muscles and stiff joints, improving mobility and flexibility.

The most common massage techniques include effleurage, a light, firm and gentle stroking; petrissage, firm kneading and rolling of the tissues; frottage, or friction, deep direct pressure to release muscle tension; tapotement, hacking, tapping and clapping over the muscles and fleshy parts of the body.

Despite widespread use of massage techniques in ancient Greek and Roman civilisations, the Christian Church's ambivalence about intimate body contact and pleasure led to the practice acquiring a shady reputation linked with 'massage parlours.' Some people still regard it as a self-indulgent luxury. But Per Henrik Ling, a Swedish gymnast in the early 19th century, based his 'Swedish movement treatment' on anatomy. His methods were developed into physiotherapy and put therapeutic massage on the road to medical respectability.