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The potential role for tea in combating chronic diseases

Code: 9781838796174
Chung S. Yang, Rutgers University, USA

Chapter synopsis: Tea, made from the leaves of the plant Camellia sinensis, Theaceae, is a popular beverage worldwide. For the past 30 years, tea has been studied extensively for its beneficial health effects in the prevention of cancer, diabetes, cardiovascular diseases and neurodegenerative diseases; reduction of body weight; and alleviation of metabolic syndrome. Whereas results from laboratory studies on these effects are strong, human studies have demonstrated the beneficial effects only in certain diseases in individuals who consume three to four or more cups of tea daily. This chapter reviews these beneficial health effects of tea, the possible mechanisms of actions of tea constituents, and the relevance of laboratory studies to human health.

DOI: 10.19103/AS.2017.0036.18
Table of contents 1 Introduction 2 Chemical properties, bioavailability and biotransformation of tea constituents 3 Tea and cancer prevention 4 Reduction of body weight, alleviation of metabolic syndrome and prevention of diabetes 5 Lowering of blood cholesterol, blood pressure and incidence of cardiovascular diseases 6 Neuroprotective effects of tea 7 Conclusion 8 Where to look for further information 9 Acknowledgements 10 References

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