scholarly journals Green and Black Tea Consumption and Risk of Stroke

Stroke ◽  
2009 ◽  
Vol 40 (5) ◽  
pp. 1786-1792 ◽  
Author(s):  
Lenore Arab ◽  
Weiqing Liu ◽  
David Elashoff
Keyword(s):  
Black Tea ◽  
Tea Consumption ◽  
Green And Black Tea

scholarly journals The Association between Green and Black Tea Consumption on Successful Aging: A Combined Analysis of the ATTICA and MEDiterranean ISlands (MEDIS) Epidemiological Studies

Molecules ◽  
2019 ◽  
Vol 24 (10) ◽  
pp. 1862 ◽  
Author(s):  
Nenad Naumovski ◽  
Alexandra Foscolou ◽  
Nathan M. D’Cunha ◽  
Stefanos Tyrovolas ◽  
Christina Chrysohoou ◽  
...  
Keyword(s):  
Green Tea ◽  
Successful Aging ◽  
Coffee Consumption ◽  
Black Tea ◽  
Epidemiological Studies ◽  
Tea Consumption ◽  
Successful Ageing ◽  
Mediterranean Islands ◽  
Combined Analysis ◽  
Green And Black Tea

Tea is one of the most-widely consumed beverages in the world with a number of different beneficial health effects, mainly ascribed to the polyphenolic content of the tea catechins. The aim of this study was to examine the consumption of green, black, or no tea, in relation to the previously validated successful ageing index (SAI; higher values “healthier” ageing) in a combined analysis of adults aged >50 years old from the ATTICA (n = 1128 adults from Athens, Greece metropolitan area) and the MEDiterranean Islands Study (MEDIS) (n = 2221 adults from various Greek island and Mani) studies. After adjusting for age, sex, smoking, and coffee consumption, green tea was positively associated with SAI (b ± SE: 0.225 ± 0.055, p < 0.001), while black tea was negatively associated with SAI (unstandardized b coefficient ± Standard error: −0.807 ± 0.054, p < 0.001). Green tea (vs black tea) consumption, had higher odds of a SAI of over 3.58 out of 10 (OR: 1.77, 95% CI: 1.38–2.28). Green tea consumption was also associated with higher levels of physical activity (p < 0.001) and reduced likelihood of hypertension (p = 0.006) compared with black tea. Two possible mechanisms are that green tea possesses high levels of catechins such as (−)-epigallocatechin 3-gallate and l-theanine compared with black tea. Therefore, the present analysis supports both the role of green tea constituents in successful ageing, as well as its role as an important component of an overall healthy diet in adults aged 50 years and over from these two epidemiological studies.

scholarly journals Health Benefits of Aqueous Extract of Black and Green Tea Leaves

2020 ◽  
Author(s):  
Zainab Khudhur Ahmad Al-Mahdi ◽  
Ruqaya M.J. Ewadh ◽  
Nada Khazal Kadhim Hindi
Keyword(s):  
Cardiovascular Diseases ◽  
Pathogenic Bacteria ◽  
Black Tea ◽  
Epidemiological Studies ◽  
Tea Plant ◽  
Polyphenolic Compounds ◽  
Tea Consumption ◽  
Beneficial Effects ◽  
Green Tea Leaves ◽  
Green And Black Tea

Tea, next to water, is the beverage humans consume. Drinking the beverage tea is great for joining and collecting family members and public communities since ancient times. Tea plant Camellia sinensis has been cultivated for thousands of years, and its leaves have been used for medicinal purposes. Various studies suggest that polyphenolic compounds present in green and black tea are associated with beneficial effects in prevention of cardiovascular diseases, particularly of atherosclerosis and coronary heart disease. Anti-ageing, antidiabetic and many other health beneficial effects associated with tea consumption are described. Evidence is accumulating that catechins and theaflavins, which are the main polyphenolic compounds of green and black tea, respectively, are responsible for most of the physiological effects of tea. This review describes the evidence from clinical and epidemiological studies in the prevention of chronic diseases like cancer and cardiovascular diseases and inhibits pathogenic bacteria and general health promotion associated with tea consumption.

scholarly journals Effect of Black and Green Tea on Salivary pH: a Double Blinded Cross-Over Study

2021 ◽  
Vol 24 (3) ◽  
Author(s):  
Masoomeh Shirzaiy ◽  
Zohreh Dalirsani ◽  
Javid Dehghan Haghighi
Keyword(s):  
Green Tea ◽  
Black Tea ◽  
Oral Bacteria ◽  
Significant Rise ◽  
T Test ◽  
Tea Consumption ◽  
Significant Difference ◽  
Salivary Ph ◽  
Green And Black Tea ◽  
Double Blinded

Background: Some herbal products could affect on salivary pH and prevention of dental caries. Tea consumption has inhibition effects on some oral bacteria. Objective: The aim of this study was to evaluate the effect of green and black tea on salivary pH. Material and Methods: In this double blinded cross-over trial, salivary samples of 50 healthy male students of Zahedan Faculty of Dentistry, aged 20-22 years old were collected for evaluation of salivary pH. All volunteers were asked to consume commercially black tea on the first day and then saliva samples were collected before drinking tea and immediately after drinking tea and 5 and 10 minutes after tea consumption. With replacing consumption of green tea, at the second day, saliva samples were collected again. Then the salivary pH was estimated with a digital pH-meter. Data were analyzed through independent t-test and paired samples t-test. Results: Mean salivary pH before and after green tea consumption were 7.15±0.05 and 7.56±0.09, respectively, which showed a remarkable difference (p<0.001). It was 7.14±0.05 and 7.51 ± 0.10, respectively, for black tea, with significant difference (p<0.0001). Mean salivary pH after green tea consumption was significantly higher than black tea (p= 0.006). Conclusion: Both green and black tea intake led to a significant rise in salivary pH, which was higher after green tea consumption compared to black tea. This study suggests the beneficial effects of drinking tea in providing an alkaline environment in oral cavity.   KEYWORDS Black tea; Green tea; Saliva; pH.

Comparative evaluation of green and black tea consumption on the iron status of omnivorous and vegetarian people

2012 ◽  
Vol 46 (2) ◽  
pp. 522-527 ◽  
Author(s):  
Karin Schlesier ◽  
Barbara Kühn ◽  
Michael Kiehntopf ◽  
Klaus Winnefeld ◽  
Martin Roskos ◽  
...  
Keyword(s):  
Comparative Evaluation ◽  
Iron Status ◽  
Black Tea ◽  
Tea Consumption ◽  
Green And Black Tea

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

Black tea consumption and risk of stroke in women and men

2013 ◽  
Vol 23 (3) ◽  
pp. 157-160 ◽  
Author(s):  
Susanna C. Larsson ◽  
Jarmo Virtamo ◽  
Alicja Wolk
Keyword(s):  
Black Tea ◽  
Tea Consumption

scholarly journals Reduced risk of dyslipidaemia with oolong tea consumption: a population-based study in southern China

2013 ◽  
Vol 111 (8) ◽  
pp. 1421-1429 ◽  
Author(s):  
Deqing Yi ◽  
Xuerui Tan ◽  
Zhiguo Zhao ◽  
Yingmu Cai ◽  
Yiming Li ◽  
...  
Keyword(s):  
Southern China ◽  
Experimental Studies ◽  
Hdl Cholesterol ◽  
Black Tea ◽  
Population Based ◽  
Tea Consumption ◽  
Oolong Tea ◽  
Cholesterol Levels ◽  
Low Hdl ◽  
Biochemical Indices

Experimental studies have suggested that tea consumption could lower the risk of dyslipidaemia. However, epidemiological evidence is limited, especially in southern China, where oolong tea is the most widely consumed beverage. We conducted a population-based case–control study to evaluate the association between consumption of tea, especially oolong tea, and risk of dyslipidaemia in Shantou, southern China, from 2010 to 2011. Information on tea consumption, lifestyle characteristics and food consumption frequency of 1651 patients with newly diagnosed dyslipidaemia and 1390 controls was obtained using a semi-quantitative questionnaire. Anthropometric variables and serum biochemical indices were determined. Drinking more than 600 ml (2 paos) of green, oolong or black tea daily was found to be associated with the lowest odds of dyslipidaemia risk (P< 0·001) when compared with non-consumption, but only oolong tea consumption was found to be associated with low HDL-cholesterol levels. A dose–response relationship between duration of tea consumption and risk of dyslipidaemia (OR 0·10, 95 % CI 0·06, 0·16), as well as that between amount of dried tea leaves brewed and risk of dyslipidaemia (OR 0·34, 95 % CI 0·24, 0·48), was found. Moreover, consumption of oolong tea for the longest duration was found to be associated with 3·22, 11·99 and 6·69 % lower blood total cholesterol, TAG and LDL-cholesterol levels, respectively. In conclusion, the present study indicates that long-term oolong tea consumption may be associated with a lower risk of dyslipidaemia in the population of Shantou in southern China.

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