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。

J. Weisburger, N. Jain, M. Siddiqi
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引用次数: 8

摘要

绿茶和红茶是被广泛使用的饮料,仅次于水。茶是一种植物茶树叶子的提取物。茶的主要健康益处是茶叶含有几种多酚,如表没食子儿茶素没食子酸酯,此外还有一种酶,多酚氧化酶。如果在收获时加热叶子,这些酶就会失活,因此,在干燥和研磨之后,结果就是绿茶。如果茶叶被磨碎并在40摄氏度左右的空气中培养,多酚氧化酶将原来的多酚转化为许多其他产品,如茶黄素和茶红素。干燥后,这些是红茶中典型的多酚。在大多数情况下,绿茶和红茶中的多酚在促进健康方面具有相似的特性。冠心病是由低密度脂蛋白胆固醇的活性氧氧化引起的。茶多酚抑制了这一反应。有数据表明,喝茶的人患心脏病的风险较低。在动物模型中,也有类似的发现。在癌症病因领域,我们区分影响DNA和基因的基因毒性致癌物,以及与癌症发展相关的其他步骤,部分也涉及活性氧。茶和茶多酚能诱导葡萄糖醛酸转移酶等解毒致癌物的酶。因此,喝茶的人患癌症的风险较低,这些反应的机制已经在动物模型和体外方法中进行了探索。同样重要的是,茶可以减少肿瘤细胞的生长,而不是正常细胞的生长。茶还能促进细胞凋亡,这是一种消除癌细胞的现象。喝茶的人也有一个更健康的肠道菌群,通过抑制细菌的不利影响和促进有益菌的生长。通过消除与早衰有关的活性氧,喝茶的人可以健康到老年。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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.
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来源期刊
CiteScore
1.50
自引率
0.00%
发文量
2558
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.
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