Tea consumption and disease correlations


Sanlier N., Gokcen B. B. , Altug M.

TRENDS IN FOOD SCIENCE & TECHNOLOGY, vol.78, pp.95-106, 2018 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Review
  • Volume: 78
  • Publication Date: 2018
  • Doi Number: 10.1016/j.tifs.2018.05.026
  • Journal Name: TRENDS IN FOOD SCIENCE & TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.95-106
  • Keywords: Black tea, Green tea, Oolong tea, White tea, Cancer, Obesity, Diabetes mellitus, Cardiovascular diseases, Other diseases, COLORECTAL-CANCER RISK, GREEN TEA, BLACK TEA, BREAST-CANCER, WHITE TEA, SKIN-CANCER, LUNG-CANCER, CAMELLIA-SINENSIS, DIETARY POLYPHENOLS, IN-VITRO

Abstract

Tea is the most widely consumed beverage in the world next to water and is obtained from the leaves Camellia sinensis. In recent years, the potential health benefits and effect mechanisms of tea have attracted a lot of interest. The potential health benefits of tea have been attributed to its various phenolic compounds with unique biological properties found in tea. These phenolic compounds are especially catethins and their derivatives, which constitute at most 30% of the dry weight of the tea. Tea is a new and effective strategy for reducing the severity of neurological diseases and for protecting against obesity, cardiovascular disease, type 2 diabetes and certain types of cancer (ovaryum, lung, skin, breast, endometrial, prostate, bladder, oral and colorectal cancers).