Next Article in Journal
Biofuels and the Future of Food: Competition and Complementarities
Next Article in Special Issue
Fatty Acid, Flavonol, and Mineral Composition Variability among Seven Macrotyloma uniflorum (Lam.) Verdc. Accessions
Previous Article in Journal
Potential of Waste Water Use for Jatropha Cultivation in Arid Environments
Previous Article in Special Issue
Addition of Fish Oil to Cream Cheese Affects Lipid Oxidation, Sensory Stability and Microstructure
Agriculture 2012, 2(4), 393-413; doi:10.3390/agriculture2040393
Review

Green Tea as an Agricultural Based Health Promoting Food: The Past Five to Ten Years

 and *
Received: 5 September 2012; in revised form: 16 November 2012 / Accepted: 20 November 2012 / Published: 5 December 2012
(This article belongs to the Special Issue Functional Food and Health: A Paradigm Shift in Agriculture)
View Full-Text   |   Download PDF [528 KB, uploaded 5 December 2012]   |   Browse Figures
Abstract: The consumption of tea originated in ancient China over 4000 years ago and is currently the second most popular beverage in the world after water. Tea is an aromatic beverage prepared by pouring hot water over cured leaves of the Camellia sinensis plant. The link between tea intake, most notably green tea, and health has resulted in intense research on the components responsible for preventing the onset of several chronic diseases, including atherosclerosis, cancer, obesity and diabetes. In particular, the high levels of chemically diverse phenols (e.g., phenolic acids, flavonoids) present in tea exhibit potent protective properties against many of these diseases. Although health related research on green tea and its predominant phenol (catechins) has been on-going for decades, major advances have occurred in the last 5–10 years. Therefore, this review focuses on seminal studies reported primarily within the last five years but not extending past ten years on the link between health and green tea with an emphasis on the catechins.
Keywords: green tea; phenols; flavonoids; oxidative stress; inflammation; health; catechins green tea; phenols; flavonoids; oxidative stress; inflammation; health; catechins
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Export to BibTeX |
EndNote


MDPI and ACS Style

Shi, Q.-Y.; Schlegel, V. Green Tea as an Agricultural Based Health Promoting Food: The Past Five to Ten Years. Agriculture 2012, 2, 393-413.

AMA Style

Shi Q-Y, Schlegel V. Green Tea as an Agricultural Based Health Promoting Food: The Past Five to Ten Years. Agriculture. 2012; 2(4):393-413.

Chicago/Turabian Style

Shi, Qin-Yin; Schlegel, Vicki. 2012. "Green Tea as an Agricultural Based Health Promoting Food: The Past Five to Ten Years." Agriculture 2, no. 4: 393-413.


Agriculture EISSN 2077-0472 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert