Black tea, green tea, and tea polyphenols

1996 ◽  
Vol 53 (1-3) ◽  
pp. 27-43 ◽  
Author(s):  
Ian R. Record ◽  
Jennifer K. McInerney ◽  
Ivor E. Dreosti
Keyword(s):  
Green Tea ◽  
Black Tea ◽  
Tea Polyphenols

scholarly journals Tea Polyphenols in Promotion of Human Health

Nutrients ◽  
2018 ◽  
Vol 11 (1) ◽  
pp. 39 ◽  
Author(s):  
Naghma Khan ◽  
Hasan Mukhtar
Keyword(s):  
Green Tea ◽  
Animal Studies ◽  
Neurological Diseases ◽  
Black Tea ◽  
Polyphenolic Compounds ◽  
Tea Polyphenols ◽  
Beneficial Effects ◽  
Gallocatechin Gallate ◽  
Prevention Of Cancer ◽  
Pharmacologically Active

Tea is the most widely used beverage worldwide. Japanese and Chinese people have been drinking tea for centuries and in Asia, it is the most consumed beverage besides water. It is a rich source of pharmacologically active molecules which have been implicated to provide diverse health benefits. The three major forms of tea are green, black and oolong tea based on the degree of fermentation. The composition of tea differs with the species, season, leaves, climate, and horticultural practices. Polyphenols are the major active compounds present in teas. The catechins are the major polyphenolic compounds in green tea, which include epigallocatechin-3-gallate (EGCG), epigallocatechin, epicatechin-3-gallate and epicatechin, gallocatechins and gallocatechin gallate. EGCG is the predominant and most studied catechin in green tea. There are numerous evidences from cell culture and animal studies that tea polyphenols have beneficial effects against several pathological diseases including cancer, diabetes and cardiovascular diseases. The polyphenolic compounds present in black tea include theaflavins and thearubigins. In this review article, we will summarize recent studies documenting the role of tea polyphenols in the prevention of cancer, diabetes, cardiovascular and neurological diseases.

Anti-inflammatory activity and molecular mechanism of Oolong tea theasinensin

2014 ◽  
Vol 5 (8) ◽  
pp. 1891-1897 ◽  
Author(s):  
Ayami Hisanaga ◽  
Hisako Ishida ◽  
Kozue Sakao ◽  
Takayuki Sogo ◽  
Takuma Kumamoto ◽  
...  
Keyword(s):  
Molecular Mechanism ◽  
Green Tea ◽  
Bioactive Compounds ◽  
Black Tea ◽  
Tea Polyphenols ◽  
Inflammatory Activity ◽  
Tea Catechins ◽  
Oolong Tea ◽  
Green Tea Catechins ◽  
Anti Inflammatory

Oolong tea theasinensins are a group of tea polyphenols different from green tea catechins and black tea theaflavins, and they are considered as bioactive compounds in oolong tea.

scholarly journals Green Tea, Black Tea, and Oolong Tea Polyphenols Reduce Visceral Fat and Inflammation in Mice Fed High-Fat, High-Sucrose Obesogenic Diets

2014 ◽  
Vol 144 (9) ◽  
pp. 1385-1393 ◽  
Author(s):  
David Heber ◽  
Yanjun Zhang ◽  
Jieping Yang ◽  
Janice E. Ma ◽  
Susanne M. Henning ◽  
...  
Keyword(s):  
Green Tea ◽  
Visceral Fat ◽  
Black Tea ◽  
Tea Polyphenols ◽  
High Fat ◽  
Oolong Tea ◽  
High Sucrose

scholarly journals Antiviral activity of green tea and black tea polyphenols in prophylaxis and treatment of COVID-19: A review

Phytomedicine ◽  
2020 ◽  
pp. 153286 ◽  
Author(s):  
Susmit Mhatre ◽  
Tishya Srivastava ◽  
Shivraj Naik ◽  
Vandana Patravale
Keyword(s):  
Antiviral Activity ◽  
Green Tea ◽  
Black Tea ◽  
Tea Polyphenols ◽  
Black Tea Polyphenols

Microarray reveals positive effects of green and black tea polyphenols on TNF[alpha]-induced changes of gene expression

2013 ◽  
Author(s):  
Husna Zulkipli ◽  
Norita Salim ◽  
Gabriele Anisah Froemming ◽  
Aletza Mohd Ismail ◽  
Hapizah Nawawi
Keyword(s):  
Gene Expression ◽  
Black Tea ◽  
Tea Polyphenols ◽  
Tnf Alpha ◽  
Positive Effects ◽  
Black Tea Polyphenols ◽  
Green And Black Tea ◽  
Induced Changes
Sign in / Sign up

Export Citation Format

Share Document