Effects of Tea Components on Health
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".
Deadline for manuscript submissions: closed (26 October 2023)
Special Issue Editor
Interests: tea; quality chemistry, metabolomic analysis; health function
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Tea is the most frequently consumed beverage worldwide, besides water. Tea and its constituents are significant components in maintaining health and reducing the risk of various diseases. Tea possesses significant antioxidative, anti-inflammatory, antimicrobial, anticarcinogenic, antihypertensive, neuroprotective, cholesterol-lowering, and thermogenic properties. Epidemiological studies and meta-analyses suggest that tea and its bioactive polyphenolic constituents have numerous beneficial effects on health, including the prevention of many diseases such as cancer, diabetes, obesity, arthritis, cardiovascular disease, stroke, and genital warts. Recently, with significant advancements in omics technology, more new bioactive components have been identified and new knowledge of the health benefits of tea have been gained. This Specific Issue will focus on recent discoveries in relation to the effects of tea components on health, including, but not limited to, the following:
- New bioactive components found from various teas and process procedures;
- The effects of the prevention of tea component mechanisms on metabolic syndrome;
- The effects and mechanisms of tea-modulating microbiota;
- The health benefits of tea, as revealed by epidemiological studies and meta-analyses.
Prof. Dr. Zhongwen Xie
Guest Editor
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Keywords
- Tea bioactive components
- Metabolic syndrome
- Microbiota
- Epidemiological studies
- Meta-analyses
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