Tea benefits

Health benefits of tea in humans

The antioxidant property of PP tea is partly attributed to the potential health benefits of drinking tea. Tea preparations trap reactive oxygen species (ROS), such as superoxide, hydroxyl and peroxy radicals, singlet oxygen, No, nitrogen dioxide and peroxynitrite, thus reducing their damage to lipid membranes, proteins and acids nucleic systems without cells. EGCG is the most effective catechin in tea that reacts with most ROS. The antioxidant property of green tea is superior to black tea. Tea phenols improve the antioxidant capacity in balanced foods in general and also protect against ROS damage. The trihydroxyphenyl B ring in EGCG and EGC appears to be the main site of antioxidant reactions

Cardiovascular health

CVD is the leading cause of death worldwide. Numerous intrinsic and extrinsic factors play an important role in the development and pathogenesis of CVD. The American Heart Association (AHA) has classified high cholesterol, high homocysteine ​​level, atherosclerosis, arterial calcification and various other factors such as CVD risk. There is growing evidence of human, animal and cell culture models that suggest that green tea catechins, particularly EGCG, have a positive impact on general endothelial and vascular functions. The relationship between tea consumption and CVD risk has been studied in several epidemiological studies

Stomach ulceration

Stomach ulceration induced by nonsteroidal anti-inflammatory drugs (NSAIDs) is a serious medical problem, ranking fourth in terms of morbidity and mortality. Various plants and herbs are used in traditional medicine to treat gastrointestinal ailments. Regular intake of black tea can reduce the risk of stomach ulceration

Prevention of pancreatitis

About 80% of pancreatitis conditions occur due to alcohol abuse. Although the underlying mechanism is unknown, evidence shows that ethanol (EtOH) not only affects the acinar cells of the pancreas for its toxic effects, but also sensitizes them to intracellular zymogenic proteolysis stimulated by cholecystokinin (CCK). The combined stimulation of EtOH + CCK causes acute pancreatitis

BTE (black tea extract) offers excess health benefits through its PP (polyphenols) collectively known as tea flavonoids. The antioxidant properties of flavonoids in tea make them a protective dietary component that significantly increases the antioxidant activity of plasma and therefore reduces the various cancer risks. BTE effectively reduced significantly increased levels of amylase and lipase (pancreatitis biomarkers) and pancreatic levels of malondialdehyde (MDA) and NO, oxidative stress biomarkers in a rat model of pancreatitis induced by EtOH + CCK. BTE also normalized the suppressed activities of other antioxidant enzymes, reduced histopathological and inflammatory changes, and reduced DNA fragmentation and damage. Therefore, BTE effectively prevented the toxic activity in EtOH + CCK-induced pancreatitis in rats

Treatments for diabetes

Population-based studies confirm that green tea consumption reduces the risk of various human malignancies such as cancer and diabetes. Various components of black tea, including catechins, TF, anthocyanins, gallic acid, some polysaccharides and PP, contribute to impaired carbohydrate digestion by inhibiting the hydrolyzing enzymes of the caboid hydrates: alpha-glucosidase and alpha-amylase

Black tea infusion (BTI) increases the insulin / glucose ratio with its TF and EGCG, which results in an insulin sensitizing action or an improvement in insulin activity. The PP of black tea have insulinomimetic activity; suppress the blood glucose level in diabetic rats induced by streptozotocin. The antioxidant activity of ITV helps to reduce the level of glucose in the blood by eliminating the ROS related to the pathogenesis of diabetes mellitus

Several studies have stated that the flavonol and myricetin present in the BTI reduce blood glucose levels through various mechanisms, including a high absorption of glucose through cell membranes in adipocytes, an improvement of glucose metabolism in cells, l high insulin release after the stimulating action of pancreatic cells and the increase of lipogenesis, all these results are essential since BOPF grade black tea is a daily natural drink that is consumed all over the world and has beneficial effects compared to regulation of dysglycaemia

Obesity

Reports have shown that feeding Oolong, Blak, white and green tea leaves significantly reduces their body weight and plasma triglycerides, cholesterol and LDL cholesterol. In mice supplemented with tea catechins, there was a significant reduction in body weight gain induced by the high-fat diet, the accumulation of liver and visceral fat and the development of hyperinsulinemia and hyperleptinemia

BTE and caffeine are useful in suppressing obesity induced by the high fat diet and their effects can be attributed to the inhibition of the formation of adipose tissue and to the reduction of the mass of the adipose tissue. In addition, better results can be obtained by combining different compounds. BTE and caffeine make the action against obesity more effective and a sufficient supply of BTE and CF can prevent obesity and possibly reduce the risk of associated diseases, such as CHD

Kidney stones

Although some studies have suggested that tea consumption may influence oxalate absorption and contribute to the development of kidney stones, a cohort of over 81,000 women aged 40 to 65 was found in a review of the possible nurse health study Using a multivariate model that was simultaneously adjusted for 17 drinks and other potential risk factor that there is the inverse association between tea consumption and risk of kidney stone formation, each 240 ml serving of tea consumed daily reduced the risk of developing kidney stones by 8% (CI: 1-15%)

Iron condition

Black tea appears to inhibit non-emeiron bioavailability from 79% to 94% when both are consumed concurrently. The impact of this interaction will depend on the iron intake and the state of the individual. It can be exacerbated by regular tea consumption with meals. Malondialdehyde production induced by damage to iron and DNA was significantly reduced in Jurkat T cells grown in soils supplemented with green tea extract, suggesting that catechins may also have a direct affinity for iron. It is worth noting that the interaction between tea and iron can be mitigated by adding lemon or consuming tea between meals

Oral health

Tea Consumption is related to lower levels of dental caries in a cross-sectional study. Tea can have a beneficial impact on cavities thanks to its natural fluoride. In addition, green tea extracts inhibit oral bacteria such as Escherichia coli, Streptococcus salivarius and Streptococcus mutans. The polyphenols in Oolong tea seem to inhibit bacterial adhesion to dental surfaces by reducing the hydrophobicity of streptococci and inhibiting their cariogenicity by reducing the rate of acid production

Tea decorations made from various black and green teas also inhibit the activity of amylase in human saliva, reducing the release of maltose by 70% and effectively reducing the cariogenic potential of starch-containing foods. Although not directly related to oral health, it is worth noting that contagious impetigo, a streptococcal and staphylococcal skin infection, is treated with a tea liqueur and ointment in 64 patients with the same efficacy as standard antibiotic therapies

Antihistamine effect

The antihistamine effect is exhibited by GTE EGCG. Histamine is released by mast cells in allergic responses, especially inflammatory, dermatitis, urticaria, mast cell and asthma, triggered by environmental antigens. The tea extract, in addition to its anti-inflammatory properties, also shows an antihistamine effect on rat peritoneal mast cells and inhibits the activity of hyaluronidase. EGCG can inhibit histamine release by up to 90% in rat cell cultures

This inhibitory effect of histamine release is assumed to be related to the triphenol portion of the molecule. The flavonoid of quercetin produces anti-inflammatory activity in the cells activated by the antigen and causes inhibition of the concentration dependent on the release of histamine

Bone health

Green tea protects against rheumatoid arthritis by modulating the immune responses related to arthritis. It suppresses both the cytokine IL-17 (an inflammatory substance) and antibodies against Bhsp65 (protein that induces arthritis) and increases the cytokine IL-10 (an anti-inflammatory substance). Bone mineral density (BMD) can be influenced by chemical compounds in tea such as caffeine, fluorine and phytoestrogens

Consumption of black tea had a moderately positive effect on BMD, especially in older women. There has been a significant increase in BMD with higher levels of tea consumption (four or more cups per day). In the study of osteoporosis, black tea is an independent protective factor for hip fracture risk and its consumption, improve overall calcium intake by nearly 3% of the reference nutrient supply due to the routine addition of milk

Anti-inflammatory, antibacterial, antiviral and probiotic effects

Tea and its extracts are known to aid health in the chemopreventive effects on cancer, cardiovascular disease and inflammation. Several epidemiological studies have associated high levels of uric acid (UA) and C-reactive protein (PCR) with cardiovascular risk. According to the study, variable risk levels were significantly reduced with tea supplementation which reduced UA and CRP levels due to the synergistic effects of tea phenols. This could be substantial from a public health perspective, as inflammation is involved in every progression of the disease, including diabetes, arthritis, heart disease, cancer and obesity

Screening of methanolic extract from tea leaves for antimicrobial properties against 111 bacteria comprising 2 kinds of Gram positive bacteria and 7 kinds of Gram negative bacteria resulted in the inhibition of most of these strains. The protection of the Swiss strain of white mice challenged with several doses of salmonella typhimurium confirmed the antibacterial activity of the tea extract in vivo. Lately, EGCG has been found to have an effect on inhibiting HIV infection

Tea consumption not only beneficial increase in the level of lactobacilli and bifidobacteria (which produce organic acids), but also causes reduction of the enterobcteria (which produces ammonia and other harmful amines) and lowers the pH of the intestine. While there is a beneficial effect of tea against viral infection. Several flavonoids, including EGCG and ECG, have inhibited the spread of the human immunodeficiency virus (HIV) retrovirus by limiting reverse transcriptase, the enzyme responsible for the formation of the virus in host cells, therefore it can be suggested as a complementary therapy for the 'HIV. But it still has a lot of work to do because the experiment was conducted in vitro and in previous studies many substances that have proven effective against HIV in vitro cannot show the same result in vivo. Therefore, it can be used in combination with conventional drugs