Tea (Camellia sinensis); composition, the preventive effects on health and consumption: Review

Basit Öğe Kaydı
dc.contributor.authorÇelik F.
dc.date.accessioned2024-04-24T18:43:40Z
dc.date.available2024-04-24T18:43:40Z
dc.date.issued2006
dc.departmentDicle Üniversitesien_US
dc.description.abstractThe beverage tea, derived from the top leaves of the plant Camellia sinensis is one of the most widely used beverages in the world, second only to water. The three main categories of tea- green, black and oolong- are the result of different processing procedures. Green tea and black tea have similar protective effects in most of the tests run. In recent years, tea has attracted more attention because of reported health benefits. Tea contains more than 4000 chemical compounds that may affect the human body in many aspects. It is generally believed that polyphenols such as theaflavins and thearubigins as well as catechins as major constituents of tea are mainly responsible for antioxidant actions. Studies showed that tea possessed diverse pharmacological properties, which include anti-oxidative, anti-inflammatory, anti-mutagenic, anti-carcinogenic, anti-angiogenic, apoptotic, anti-obesity, hypocholesterolemic, anti-arteriosclerotic, anti-diabetic, anti-bacterial, anti-viral, anti-aging effects. However, these responses cannot always be reflected in human studies. This may be due to the limited bioavailability of tea components and the use of physiologically unachievable tea concentrations in some of the animal and in-vitro experiments. Caffeine in beverages such as tea and coffee is known to be toxic at high concentrations. Epidemiologic data and laboratory approaches indicate that the amount of polyphenols in four cups of tea or less (about 600 mL of a 1.5% solution) is insufficient to provide significant preventive effects in chronic diseases. Intake of 6-10 cups (approximately 960-1600 mL) of tea per day was shown to constitute a useful dietary habit to assist in lowering the risk of a number of chronic diseases. Total fluid intake in adults should be about 2.5 l; tea should account for 0.9-1.4 l of this amount. Copyright © 2006 by Türkiye Klinikleri.en_US
dc.identifier.endpage648en_US
dc.identifier.issn1300-0292
dc.identifier.issue6en_US
dc.identifier.scopus2-s2.0-33845990265
dc.identifier.scopusqualityQ4
dc.identifier.startpage642en_US
dc.identifier.urihttps://hdl.handle.net/11468/24280
dc.identifier.volume26en_US
dc.indekslendigikaynakScopus
dc.language.isotren_US
dc.publisherTurkiye Kliniklerien_US
dc.relation.ispartofTurkiye Klinikleri Journal of Medical Sciences
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAntioxidantsen_US
dc.subjectCatechinen_US
dc.subjectPolyphenolsen_US
dc.subjectTeaen_US
dc.titleTea (Camellia sinensis); composition, the preventive effects on health and consumption: Reviewen_US
dc.titleTea (Camellia sinensis); composition, the preventive effects on health and consumption: Review
dc.title.alternativeÇay (Camellia sinensis); içeriği, sağlik üzerindeki koruyucu etkisi ve önerilen tüketimien_US
dc.title.alternativeÇay (Camellia sinensis); içeriği, sağlik üzerindeki koruyucu etkisi ve önerilen tüketimi
dc.typeReview Articleen_US

Dosyalar

Koleksiyon

Scopus İndeksli Yayınlar Koleksiyonu