Green tea as an agricultural based health promoting food: The past five to ten years

Qin Yin Shi, Vicki Schlegel

Research output: Contribution to journalArticle

8 Citations (Scopus)

Abstract

The consumption of tea originated in ancient China over 4000 years ago and is currently the second most popular beverage in the world after water. Tea is an aromatic beverage prepared by pouring hot water over cured leaves of the Camellia sinensis plant. The link between tea intake, most notably green tea, and health has resulted in intense research on the components responsible for preventing the onset of several chronic diseases, including atherosclerosis, cancer, obesity and diabetes. In particular, the high levels of chemically diverse phenols (e.g., phenolic acids, flavonoids) present in tea exhibit potent protective properties against many of these diseases. Although health related research on green tea and its predominant phenol (catechins) has been on-going for decades, major advances have occurred in the last 5–10 years. Therefore, this review focuses on seminal studies reported primarily within the last five years but not extending past ten years on the link between health and green tea with an emphasis on the catechins.

Original languageEnglish (US)
Pages (from-to)393-413
Number of pages21
JournalAgriculture (Switzerland)
Volume2
Issue number4
DOIs
StatePublished - Jan 1 2012

Fingerprint

tea (beverage)
health promotion
green tea
Tea
Food
Health
flavanols
beverages
Catechin
Beverages
Camellia sinensis
atherosclerosis
phenolic acids
chronic diseases
phenols
phenol
aromatic compounds
diabetes
obesity
flavonoids

Keywords

  • Catechins
  • Flavonoids
  • Green tea
  • Health
  • Inflammation
  • Oxidative stress
  • Phenols

ASJC Scopus subject areas

  • Food Science
  • Agronomy and Crop Science
  • Plant Science

Cite this

Green tea as an agricultural based health promoting food : The past five to ten years. / Shi, Qin Yin; Schlegel, Vicki.

In: Agriculture (Switzerland), Vol. 2, No. 4, 01.01.2012, p. 393-413.

Research output: Contribution to journalArticle

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