Review
Nutrition & Dietetics
Jun Guo, Kai Li, Yajun Lin, Yinghua Liu
Summary: Aging is a key factor in cardiovascular diseases, which become more prevalent and severe with age. Understanding the mechanisms and interventions of cardiovascular aging is crucial for healthy aging. Tea polyphenols (TPs) are compounds found in tea leaves and have various effects on cardiovascular health. This article provides a detailed review of tea classification, composition, and its effects on cardiovascular diseases, including hypertension control, cholesterol reduction, antioxidant and anti-inflammatory abilities, as well as improving endothelial function and thrombosis prevention.
FRONTIERS IN NUTRITION
(2023)
Review
Food Science & Technology
Xiao-Yu Xu, Cai-Ning Zhao, Bang-Yan Li, Guo-Yi Tang, Ao Shang, Ren-You Gan, Yi-Bin Feng, Hua-Bin Li
Summary: Obesity is a global health concern and tea and its components have the potential to combat obesity by increasing energy expenditure and lipid catabolism, decreasing nutrient digestion and absorption, and regulating adipocytes, neuroendocrine system, and gut microbiota.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Xiaoyan Chen, Gene Chi Wai Man, Sze Wan Hung, Tao Zhang, Linda Wen Ying Fung, Chun Wai Cheung, Jacqueline Pui Wah Chung, Tin Chiu Li, Chi Chiu Wang
Summary: Endometriosis, a chronic disorder affecting many women, is currently difficult to treat effectively. However, recent studies have shown that green tea, with its bioactive component EGCG, may have potential therapeutic effects on endometriosis by inhibiting various molecular and cellular mechanisms.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Biochemistry & Molecular Biology
Jing Quan, Tingjing Zhang, Yeqing Gu, Ge Meng, Qing Zhang, Li Liu, Hongmei Wu, Shunming Zhang, Xuena Wang, Juanjuan Zhang, Shaomei Sun, Xing Wang, Ming Zhou, Qiyu Jia, Kun Song, Kaijun Niu
Summary: A prospective cohort study found that green tea consumption is associated with a reduced risk of hypertension in premenopausal women, despite inconsistent epidemiological evidence.
Review
Agriculture, Multidisciplinary
Taotao Wang, Hong Xu, Shanshan Wu, Yuanxin Guo, Guangshan Zhao, Dongxu Wang
Summary: Sarcopenia is a common and detrimental condition in older populations. Tea catechins, particularly (-)-epigallocatechin-3-gallate (EGCG) in green tea, have shown potential benefits for skeletal muscle performance and prevention of sarcopenia. However, the underlying mechanisms of these protective effects are still not fully understood.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Review
Biochemistry & Molecular Biology
Tomokazu Ohishi, Noriyuki Miyoshi, Mari Mori, Miki Sagara, Yukio Yamori
Summary: Plant polyphenols, such as genistein and epigallocatechin-3-gallate, have been studied for their potential health benefits, particularly in relation to cancer and cardiovascular diseases. However, there are conflicting findings regarding the effects of these flavonoids, with some studies showing positive effects while others do not. Factors such as recall bias and the measurement of metabolites in urine samples can contribute to these inconsistencies. Further clinical studies considering different confounding factors are needed to provide evidence for the actual impact of dietary flavonoids on human diseases. One possible mechanism involves the regulation of reactive oxygen species and 5'-adenosine monophosphate-activated protein kinase by flavonoids.
Review
Pharmacology & Pharmacy
Linda Landini, Eleni Rebelos, Miikka-Juhani Honka
Summary: Green tea has potential benefits in reducing cardiovascular disease (CVD) risk, including lowering the risk of major cardiovascular events, blood pressure, LDL cholesterol levels, and weight loss. The benefits of green tea are derived from tea polyphenols, mainly catechins. However, there are concerns about the safety of using tea extracts.
CURRENT PHARMACEUTICAL DESIGN
(2021)
Review
Nutrition & Dietetics
Mohammad Zamani, Mahnaz Rezaei Kelishadi, Damoon Ashtary-Larky, Niusha Amirani, Kian Goudarzi, Iman Attackpour Torki, Reza Bagheri, Matin Ghanavati, Omid Asbaghi
Summary: This systematic review and meta-analysis study aimed to investigate the effects of green tea supplementation on cardiovascular risk factors. The results showed that green tea supplementation significantly reduced total cholesterol, LDL-C, FBS, HbA1c, DBP, while increasing HDL-C. Overall, green tea supplementation is beneficial for cardiovascular risk factors.
FRONTIERS IN NUTRITION
(2023)
Article
Chemistry, Applied
Himangshu Deka, Tupu Barman, Podma Pollov Sarmah, Arundhuti Devi, Pradip Tamuly, Tanmoy Karak
Summary: This study found that the content of metals like chromium, copper, iron, nickel, and zinc in CTC green tea was significantly higher than in orthodox green tea, while cadmium and lead showed no clear trend. The extraction of elements in tea infusion was higher for CTC green tea, and the hazard quotient values for all metals were less than one, indicating no significant health impact on consumers drinking 750 mL of tea infusion prepared from 10 g green tea per day per person.
Article
Chemistry, Applied
Yuchuan Li, Wei Ran, Chang He, Jingtao Zhou, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: The green tea processed by Echa 10 has a unique honeysuckle fragrance, fresh and mellow taste, and clean aroma. The color of the tea is related to the content of chlorophyll and chlorophyllide.
Review
Biochemistry & Molecular Biology
Shuzhen Wang, Zhiliang Li, Yuting Ma, Yan Liu, Chi-Chen Lin, Shiming Li, Jianfeng Zhan, Chi-Tang Ho
Summary: This review summarizes the recent studies on the immune-potentiating effects and corresponding mechanisms of tea polyphenols, especially EGCG and ECG, and discusses the benefits towards immune-related diseases.
Article
Endocrinology & Metabolism
Kai On Chu, Kwok Ping Chan, Yolanda Wong Ying Yip, Wai Kit Chu, Chi Chiu Wang, Chi Pui Pang
Summary: The study showed that GTE indirectly induced systemic phosphorylcholine lipids to suppress inflammatory responses, hepatic damage, and respiratory mitochondrial stress in EIU rats induced by LPS. Phospholipids may be a therapeutic target of GTE for anterior chamber inflammation.
FRONTIERS IN ENDOCRINOLOGY
(2022)
Article
Nutrition & Dietetics
Hongshi Xiao, Jie Yong, Yijie Xie, Haiyan Zhou
Summary: This study investigated the quality differences between fresh and processed tea leaves harvested during Qingming Festival and Guyu Festival. The results showed that tea leaves harvested during Qingming Festival had higher sensory quality, with higher relative contents of amino acids and soluble sugars, but lower relative contents of catechins, theaflavins, and flavonols. Flavone and flavonol biosynthesis, as well as phenylalanine metabolism, were identified as key pathways influencing the quality differences, and endophytic bacteria in the leaves also played a role in regulating tea tree growth and disease resistance.
FRONTIERS IN NUTRITION
(2023)
Article
Food Science & Technology
Zhichao Zhang, Xiangchun Zhang, Keyi Bi, Yufeng He, Wangjun Yan, Chung S. Yang, Jinsong Zhang
Summary: EGCG may have protective effects against COVID-19 through multiple pathways, including inhibiting virus entry into cells, suppressing viral replication, reducing oxidative stress, and preventing cytokine storms. Further studies in animals and humans are needed to validate these findings.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Nutrition & Dietetics
Guojun Wu, Anna B. Liu, Yang Xu, Ying Wang, Liping Zhao, Yukihiko Hara, Yan Y. Lam, Chung S. Yang
Summary: Green tea extracts and tea catechins are effective in preventing or alleviating diabetes, with powder form green tea leaves (GTP) potentially less effective than green tea extracts (GTE). The study found that 1% GTE was beneficial in preventing diabetes development, while 1% GTP may lead to increased food intake and elevated blood glucose. Furthermore, adjustments in gut microbiota were also associated with the progression of diabetes.