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Asian Journal of Clinical Nutrition
  Year: 2012 | Volume: 4 | Issue: 1 | Page No.: 1-15
DOI: 10.3923/ajcn.2012.1.15
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A Review on the Therapeutical Effects of Tea

B. Alipoor and A.H. Rad

Tea (from the plant Camellia sinensis) is the most popular beverage next to water, consumed by over two-thirds of the world’s population. About three billion kilograms of tea are produced and consumed yearly. Regular intake of tea is associated with an improved antioxidant status in vivo conditions that may contribute to the lowering risk of certain types of cancer, coronary heart disease, atherosclerosis, stroke, reduced mutagenicity and inflammation, protection against neurodegenerative diseases and increasing insulin sensitivity. Tea may contain alkaloids (caffeine), flavonoids (catechins), phenolic acids (gallic acid, coumaric acid, caffeic acid and chlorogenic acid) and volatile oils (essences). Animal studies have strongly supported the idea of tea being an efficient suppressor of oxidative stress in diabetic animals but human studies have faced inconsistency.
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  •    Effect of Quercetin and Epicatechin on the Transcript Expression and Activity of Antioxidant Enzymes in Tobacco Seedlings
  •    Antiproliferative Properties and Antioxidant Activity of Various Types of Strobilanthes crispus Tea
  •    The Effect of Green and Oolong Tea Extracts Supplementation on Body Composition in Wrestlers
  •    Aqueous Extract of Iranian Green Tea Prevents Lipid Peroxidation and Chronic Ethanol Liver Toxicity in Rat
  •    Impact of Iron Toxicity on Certain Enzymes and Biochemical Parameters of Tea
How to cite this article:

B. Alipoor and A.H. Rad, 2012. A Review on the Therapeutical Effects of Tea. Asian Journal of Clinical Nutrition, 4: 1-15.

DOI: 10.3923/ajcn.2012.1.15






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