Green and white teas as health-promoting foods.
Food Funct
; 12(9): 3799-3819, 2021 May 11.
Article
in English
| MEDLINE | ID: covidwho-1223115
ABSTRACT
Tea is one of the most consumed beverages around the world and as such, it is constantly the object of novel research. This review focuses on the research performed during the last five years to provide an updated view of the current position of tea regarding human health. According to most authors, tea health benefits can be traced back to its bioactive components, mostly phenolic compounds. Among them, catechins are the most abundant. Tea has an important antioxidant capacity and anti-inflammatory properties, which make this beverage (or its extracts) a potential aid in the fight against several chronic diseases. On the other hand, some studies report the possibility of toxic effects and it is advisable to reduce tea consumption, such as in the last trimester of pregnancy. Additionally, new technologies are increasing researchers' possibilities to study the effect of tea on human gut microbiota and even against SARS CoV-2. This beverage favours some beneficial gut microbes, which could have important repercussions due to the influence of gut microbiota on human health.
Full text:
Available
Collection:
International databases
Database:
MEDLINE
Main subject:
Tea
/
Plant Extracts
/
Health Behavior
Limits:
Humans
Language:
English
Journal:
Food Funct
Year:
2021
Document Type:
Article
Affiliation country:
D1fo00261a
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