Tea consumption and disease correlations
Tarih
2018Yazar
Sanlier, Nevin and Gokcen, Busra Basar and Altug, Mehmet
Üst veri
Tüm öğe kaydını gösterÖzet
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).
Overall, the study that supports the health benefits of tea is
increasing. But, the amounts of and the frequency of tea consumption
that is associated with potential health benefits vary greatly from work
to work and this situation creates difficulty in determining the optimal
consumption amount and frequency that tea can exhibit health benefits.
For this reason, we aimed to examine the health effect of the tea and
how much consumption is to investigate whether it meets the claimed
health benefits.
Within that frame, there is a need for more studies on the possible
health effects of tea. While studying on that effect, the effects of
various doses, forms (in synthetic or natural product matrix), exposure
in different periods (short or long term) on health should be studied.
However, currently the conducted studies are promising for tea is a
bioactive component like polyphenol, theaflavins, thearubigins, caffeine
and mineral. In addition, although the fact intake with diet proved to
be reliable at the end of the conducted acute and chronic toxicity test
is another positive part, safety of bioactive component in tea should be
supported through further studies.
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