Tea: A new perspective on health benefits

Pinto, Márcia da Silva

doi:10.1016/j.foodres.2013.01.038

Cited by 244 publications

(118 citation statements)

References 89 publications

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“…Black tea, green tea, white tea, oolong and pu-erh are the main five types of tea which are produced in common (da Silva Pinto, 2013). Black tea is produced by getting it dried after properly oxidation of ripe tea leaves during withering, curling and fermentation processes.…”

Section: Introductionmentioning

confidence: 99%

L-theanine, unique amino acid of tea, and its metabolism, health effects, and safety

Türközü

Şanlıer

2015

Critical Reviews in Food Science and Nutrition

149

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Tea has been a very popular beverage around the world for centuries. The reason that it is delicious, enabling hydration, showing warming and relaxing effect can be mentioned why it is consumed so much in addition to its prominent health effects. Although the catechins and caffeine are the primary bioactive components that are related with the health effects of the tea, the health effects of theanine amino acid, which is a nonproteinic amino acid special to tea, has become prominent in recent years. It has been known that the theanine amino acid in tea has positive effects especially on relaxing, cognitive performance, emotional status, sleep quality, cancer, cardiovascular diseases, obesity, and common cold. The results of acute and chronic toxicity tests conducted on the safety of theanine express that L-theanine is reliable in general even if it is consumed too much with diet. However, it has not revealed a clear evidence-based result yet regarding theanine metabolism, health effects, and its safety. Within this frame, chemical structure of theanine, its biosynthesis, dietary sources, metabolism, health effects, and safety are discussed in present study.

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Section: Introductionmentioning

confidence: 99%

L-theanine, unique amino acid of tea, and its metabolism, health effects, and safety

Türközü

Şanlıer

2015

Critical Reviews in Food Science and Nutrition

149

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“…During the oxidative processing in the manufacturing of oolong and black teas, derivatives of flavan-3-ols, theaflavins and thearubigins are formed (Daglia, Antiochia, Sobolev, & Mannina, 2014). Tea bioactive compounds have attracted much attention as potential beneficial agents as their consumption has been associated with reduced incidence of cancer, cardiovascular and coronary heart diseases (Chen & Lin, 2015;da Silva Pinto, 2013;Vertoli et al, 2013). Moreover, scientific evidence supports the health benefits of GT consumption and closely relates these benefits to catechins which have antioxidative, anticarcinogenic, antimicrobial, anti-viral, anti-inflammatory and anti-diabetic properties (Bancirova, 2010;Khan & Mukhtar, 2007).…”

Section: Introductionmentioning

confidence: 99%

Biosorption of green and black tea polyphenols into Saccharomyces cerevisiae improves their bioaccessibility

Jilani

Cilla

Barberá

et al. 2015

Journal of Functional Foods

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“…In addition, many animal studies showed that tea flavan-3-ols are able to cross the blood-brain barrier Bastianetto et al, 2005). Previous experiments hold that γ-aminobutyric acid (GABA) and L-theanine are also able to across the blood-brain barrier (Unno et al, 1999;Jäger and Saaby, 2011;da Silva Pinto, 2013).…”

Section: Prevention Of Neurodegenerative Diseasesmentioning

confidence: 99%

Tea and human health: biomedical functions of tea active components and current issues

Chen

Zhi

2015

J. Zhejiang Univ. Sci. B

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Originating in China, tea and tea planting have spread throughout the world since the middle of the Tang dynasty. Now people from 160 countries in the world are accustomed to tea drinking. A brief history of tea's medicinal role in China and its spread to the world are introduced. The effectiveness of tea active components and tea drinking on major human diseases, including cancer, metabolic syndrome, cardiovascular disease, and neurodegenerative diseases, is discussed. Also presented are some related issues, such as the bioavailability of tea active components, the new formulations of tea polyphenols, and the safety for consumers of dietary supplements containing tea polyphenols.

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Tea: A new perspective on health benefits

Cited by 244 publications

References 89 publications

L-theanine, unique amino acid of tea, and its metabolism, health effects, and safety

L-theanine, unique amino acid of tea, and its metabolism, health effects, and safety

Biosorption of green and black tea polyphenols into Saccharomyces cerevisiae improves their bioaccessibility

Tea and human health: biomedical functions of tea active components and current issues

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