{"title":"茶是一种促进健康的饮料,可以降低过早死亡慢性病的风险:综述。","authors":"J. Weisburger, N. Jain, M. Siddiqi","doi":"10.1079/9781845931124.0001","DOIUrl":null,"url":null,"abstract":"Green and black tea are widely used beverages, second only to water. Tea is an extract of the leaf of the plant Camellia sinensis . The major health benefit of tea is that the leaf contains several polyphenols such as epigallocatechin gallate, and in addition an enzyme, polyphenol oxidase. If upon harvest the leaves are heated, these enzymes are deactivated, and thus, after drying and grinding, the result is green tea. If the leaves are ground and incubated in air at about 40 degree C the polyphenol oxidase converts the original polyphenol to a number of other products such as theaflavin and thearubigins. Upon drying, these are the polyphenols typical of black tea. In most instances, the polyphenols from green tea and black tea have similar properties in health promotion. Coronary heart disease stems from the oxidation by reactive oxygen species of LDL-cholesterol. The tea polyphenols inhibit this reaction. There are data in humans that tea drinkers have a lower risk of heart disease. In animal models, similar findings were made. In the field of cancer causation, we distinguish between genotoxic carcinogens effecting DNA and genes, and other steps associated with the development of cancer, in part also involving reactive oxygen species. Tea and tea polyphenols induce enzymes such as glucuronosyl transferase that detoxify carcinogens. Thus, tea drinkers have a lower risk of cancer and the mechanisms of these reactions have been explored in animal models and through in vitro approaches. Of importance also is that tea decreases the growth of neoplastic cells, but not of normal cells. Tea also enhances apoptosis, a phenomenon of elimination of cancer cells. Tea drinkers also have a healthier intestinal flora, through the inhibition of bacteria that have adverse effects and promotion of the growth of beneficial bacteria. Through the elimination of reactive oxygen species, associated with premature aging, tea drinkers display good health to an old age.","PeriodicalId":17156,"journal":{"name":"茶叶科学","volume":"22 1","pages":"1-5"},"PeriodicalIF":0.0000,"publicationDate":"2003-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"8","resultStr":"{\"title\":\"Tea is a health-promoting beverage in lowering the risk of premature killing chronic diseases: a review.\",\"authors\":\"J. Weisburger, N. Jain, M. Siddiqi\",\"doi\":\"10.1079/9781845931124.0001\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Green and black tea are widely used beverages, second only to water. Tea is an extract of the leaf of the plant Camellia sinensis . The major health benefit of tea is that the leaf contains several polyphenols such as epigallocatechin gallate, and in addition an enzyme, polyphenol oxidase. If upon harvest the leaves are heated, these enzymes are deactivated, and thus, after drying and grinding, the result is green tea. If the leaves are ground and incubated in air at about 40 degree C the polyphenol oxidase converts the original polyphenol to a number of other products such as theaflavin and thearubigins. Upon drying, these are the polyphenols typical of black tea. In most instances, the polyphenols from green tea and black tea have similar properties in health promotion. Coronary heart disease stems from the oxidation by reactive oxygen species of LDL-cholesterol. The tea polyphenols inhibit this reaction. There are data in humans that tea drinkers have a lower risk of heart disease. In animal models, similar findings were made. In the field of cancer causation, we distinguish between genotoxic carcinogens effecting DNA and genes, and other steps associated with the development of cancer, in part also involving reactive oxygen species. Tea and tea polyphenols induce enzymes such as glucuronosyl transferase that detoxify carcinogens. Thus, tea drinkers have a lower risk of cancer and the mechanisms of these reactions have been explored in animal models and through in vitro approaches. Of importance also is that tea decreases the growth of neoplastic cells, but not of normal cells. Tea also enhances apoptosis, a phenomenon of elimination of cancer cells. Tea drinkers also have a healthier intestinal flora, through the inhibition of bacteria that have adverse effects and promotion of the growth of beneficial bacteria. Through the elimination of reactive oxygen species, associated with premature aging, tea drinkers display good health to an old age.\",\"PeriodicalId\":17156,\"journal\":{\"name\":\"茶叶科学\",\"volume\":\"22 1\",\"pages\":\"1-5\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2003-03-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"8\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"茶叶科学\",\"FirstCategoryId\":\"1087\",\"ListUrlMain\":\"https://doi.org/10.1079/9781845931124.0001\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"茶叶科学","FirstCategoryId":"1087","ListUrlMain":"https://doi.org/10.1079/9781845931124.0001","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Tea is a health-promoting beverage in lowering the risk of premature killing chronic diseases: a review.
Green and black tea are widely used beverages, second only to water. Tea is an extract of the leaf of the plant Camellia sinensis . The major health benefit of tea is that the leaf contains several polyphenols such as epigallocatechin gallate, and in addition an enzyme, polyphenol oxidase. If upon harvest the leaves are heated, these enzymes are deactivated, and thus, after drying and grinding, the result is green tea. If the leaves are ground and incubated in air at about 40 degree C the polyphenol oxidase converts the original polyphenol to a number of other products such as theaflavin and thearubigins. Upon drying, these are the polyphenols typical of black tea. In most instances, the polyphenols from green tea and black tea have similar properties in health promotion. Coronary heart disease stems from the oxidation by reactive oxygen species of LDL-cholesterol. The tea polyphenols inhibit this reaction. There are data in humans that tea drinkers have a lower risk of heart disease. In animal models, similar findings were made. In the field of cancer causation, we distinguish between genotoxic carcinogens effecting DNA and genes, and other steps associated with the development of cancer, in part also involving reactive oxygen species. Tea and tea polyphenols induce enzymes such as glucuronosyl transferase that detoxify carcinogens. Thus, tea drinkers have a lower risk of cancer and the mechanisms of these reactions have been explored in animal models and through in vitro approaches. Of importance also is that tea decreases the growth of neoplastic cells, but not of normal cells. Tea also enhances apoptosis, a phenomenon of elimination of cancer cells. Tea drinkers also have a healthier intestinal flora, through the inhibition of bacteria that have adverse effects and promotion of the growth of beneficial bacteria. Through the elimination of reactive oxygen species, associated with premature aging, tea drinkers display good health to an old age.
期刊介绍:
The Journal of Tea Science was established in August 1964, approved by the Publicity Department, CCCPC. Its title was inscribed by Zhu De, the chairman of CCCPC. It was discontinued during the Cultural Revolution in 1966, and it was reissued in August 1984, approved by the State Scientific and Technological Commission.Academicians Chen Zongmao and Liu Zhonghuaof the Chinese Academy of Engineering served as the directors of the editorial board. The Journal of Tea Science is managed by the China Association for Science and Technology,sponsored by the China Tea Science Society and the Tea Research Institute of the Chinese Academy of Agricultural Sciences, and edited and published by the editorial office of the Journal of Tea Science. It is the only one of Chinese core journals in the field of tea science that is included in the core library of the Chinese Science Citation Database.Its Domestic Unified Serial Number is CN 33-1115/S, its International Standard Serial Number is ISSN 1000-369X and its International publication name code is CODEN-CHKEF4. At present, the Journal of Tea Science is a bimonthly publication, published in the middle of the month, with a book size of 16.