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Beverages 2017, 3(1), 6; doi:10.3390/beverages3010006

An Update on the Health Benefits of Green Tea

Oakland University William Beaumont School of Medicine, Rochester, MI 48309, USA
Academic Editor: Quan V. Vuong
Received: 21 June 2016 / Revised: 9 December 2016 / Accepted: 19 December 2016 / Published: 18 January 2017
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Abstract

Green tea, which is produced from the leaves of the Camellia sinensis plant, is one of the most popular beverages worldwide. Over the past 30 years or more, scientists have studied this plant in respect to potential health benefits. Research has shown that the main components of green tea that are associated with health benefits are the catechins. The four main catechins found in green tea are: (−)-epicatechin (EC), (−)-epicatechin-3-gallate (ECG), (−)-epigallocatechin (EGC), and (−)-epigallocatechin-3-gallate (EGCG). Of these four, EGCG is present in the largest quantity, and so has been used in much of the research. Among the health benefits of green tea are: anticarcinogenic, anti-inflammatory, antimicrobial, and antioxidant properties, and benefits in cardiovascular disease and oral health. Research has been carried out using various animal models and cells lines, and is now more and more being carried out in humans. This type of research will help us to better understand the direct benefits of green tea. This review will focus primarily on research conducted using human subjects to investigate the health benefits of green tea. View Full-Text
Keywords: green tea; anticarcinogenic; anti-inflammatory; antimicrobial; antioxidant; cardiovascular disease; oral health green tea; anticarcinogenic; anti-inflammatory; antimicrobial; antioxidant; cardiovascular disease; oral health
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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. (CC BY 4.0).

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Reygaert, W.C. An Update on the Health Benefits of Green Tea. Beverages 2017, 3, 6.

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