Tea consumption and disease correlations


Sanlier N., Gokcen B. B. , Altug M.

TRENDS IN FOOD SCIENCE & TECHNOLOGY, cilt.78, ss.95-106, 2018 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 78
  • Basım Tarihi: 2018
  • Doi Numarası: 10.1016/j.tifs.2018.05.026
  • Dergi Adı: TRENDS IN FOOD SCIENCE & TECHNOLOGY
  • Sayfa Sayıları: ss.95-106

Özet

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).