Green tea and comprehensive healing properties of polyphenols
Languages of publication
Tea, Camellia sinensis L. is the most widely drunk beverage in the world. Comprehensive healing properties of this refreshing, mildly stimulating drink are known in traditional medicine dating back almost 5000 years. Tea healing and disease prevention mechanism is mostly based on antioxidant properties. Tea beverage is a rich source of polyphenols, especially catechins which are very powerful antioxidants. The most abundant catechins in tea beverage are epigallocatechin 3-gallate (EGCG), epigallocatechin (EGC), epicatechin 3-gallate (ECG), and epicatechin (EC). Many investigations i.e. population-based, screening, involving patients and also with animal or cell models, show many valuable pharmacological properties of tea. It is proved by numerous studies that drinking tea or taking tea extracts can prevent chronic diseases, including coronary heart disease and many types of cancer. It can also help with diabetes, hypertension and obesity and may contribute to inflammation reduce. Better understanding of tea healing properties could help reduce high costs of medical care, improve treatment of lifestyle diseases, and transform tea beverage into an evidence based functional food.
- Bastianetto S et al. “Neuroprotective effects of green and black teas and their catechin gallate esters against beta-amyloid-induced toxicity”, European Journal of Neuroscience 2006; 23(1):55-64.
- Komes D et al. “Green tea preparation and its influence on the content of bioactive compounds”, Food Research International 2010; 43:167–176.
- Kumar S, “Free Radicals and Antioxidants: Human and Food System”, Advances in Applied Science Research 2011; 2(1): 129-135.
- Kuriyama S et al. “Green tea consumption and mortality due to cardiovascular disease, cancer, and all causes in Japan: the Ohsaki study”, Journal of the American Medical Associacion 2006; 296:1255–1265.
- Peterson J et al. “Major flavonoids in dry tea”, Journal of Food Composition and Analysis 2005; 18:487–501.
- Pietta P G “Flavonoids as Antioxidants”, Journal of Natural Products 2000; 6: 1035-1042.
- Reto M et al. “Chemical composition of green tea (Camellia sinensis) infusions commercialized in Portugal”, Plant Foods for Human Nutrition 2007; 62(4):139–144.
- Seeram N P et al. “Catechin and caffeine content of green tea dietary supplements and correlation with antioxidant capacity”, Journal of Agricultural and Food Chemistry 2006; 54(5):1599–1603.
- Sharangi A B “Medicinal and therapeutic potentialities of tea (Camellia sinensis L.) – A review”, Food Research International 2009; 42:529–535
- . Song J M et al. “Antiviral effect of catechins in green tea on influenza virus”, Antiviral Research 2005; 68(2):66-74.
- Weisburger J H, Mechanisms of Action of Antioxidants as Exemplified in Vegetables, Tomatoes and Tea”, USA Food and Chemical Toxicology 1999; 37:943-948.
- Widlansky M E et al. “Acute EGCG Supplementation Reverses Endothelial Dysfunction in Patients with Coronary Artery Disease”, Journal of the American College of Nutrition 2007; 26:95–102.
- Wolfram S et al. “Effects of Green Tea and EGCG on Cardiovascular and Metabolic Health”, Journal of the American College of Nutrition 2007; 26(4):373–388.
- Yang Y C et al. “The protective effect of habitual tea consumption on hypertension”, Archives of Internal Medicine 2004; 164:1534–1540.
Publication order reference