Green tea as a functional food for better health: A brief review

Research Abstract

Tea is the most popular drink after water, consumed everyday by millions of people around the world. Tea is generally consumed in the forms of green, oolong, and black tea, all of which originate from the leaves of the plant Camellia sinensis. Tea consumption began about 5000 years ago in southwest China, where it was used medicinally to treat various illnesses. Health benefits are believed to be largely due to the presence of high levels of flavonoids. Recent human studies suggest that green tea may contribute to a reduction in the risk of cardiovascular disease and some forms of cancer, as well as to the promotion of oral health. In addition, green tea possesses significant antioxidant, anti-inflammatory, antimicrobial, antihypertensive, thermogenic properties. Increasing interest in its health benefits has led to the inclusion of green tea in the group of beverages with functional properties. The present review focuses on the beneficial effects of tea consumption on human health.

Research Keywords

Green tea, catechins, antioxidants, polyphenols.