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Healthy properties of green and white teas: an update

Pastoriza, S., Mesías, M., Cabrera, C., Rufián-Henares, J. A.·2017·Food & Function

DOI 10.1039/c7fo00611j

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Green tea has been consumed for centuries in Japan, China and Morocco.

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The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide
Carlsen, M. H., Halvorsen, B. L., Holte, K., Bøhn, S. K., Dragland, S., Sampson, L., Willey, C., Senoo, H., Umezono, Y., Sanada, C., et al. (2010) · Nutrition Journal · doi:10.1186/1475-2891-9-3 · Cited by 1,118
l-theanine reduces psychological and physiological stress responses
Kimura, K., Ozeki, M., Juneja, L. R., & Ohira, H. (2007) · Biological Psychology · doi:10.1016/j.biopsycho.2006.06.006 · Cited by 349
Differentiation of green, white, black, Oolong, and Pu-erh teas according to their free amino acids content
Alcázar, A., Ballesteros, O., Jurado, J. M., Pablos, F., Martín, M. J., Vilches, J. L., & Navalón, A. (2007) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf070601a · Cited by 250 · cited 1×
“2,3,6 The variability in the content of polyphenols and, therefore, in catechins, may be associated with factors such as growing conditions, climatology, processing, etc7,8 and even the conditions which the infusion is prepared under.9 Tea leaves are mainly composed of: (1) proteins (15–20% of the…”
Background
Acute effects of tea constituents L-theanine, caffeine, and epigallocatechin gallate on cognitive function and mood: a systematic review and meta-analysis
Camfield, D. A., Stough, C., Farrimond, J., & Scholey, A. B. (2014) · Nutrition Reviews · doi:10.1111/nure.12120 · Cited by 155
Green tea and theanine: Health benefits
Cooper, R. (2012) · International Journal of Food Sciences and Nutrition · doi:10.3109/09637486.2011.629180 · Cited by 90
Effect of tea on blood pressure for secondary prevention of cardiovascular disease: a systematic review and meta-analysis of randomized controlled trials
Yarmolinsky, J., Gon, G., & Edwards, P. (2015) · Nutrition Reviews · doi:10.1093/nutrit/nuv001 · Cited by 80

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Authors: Pastoriza, S., Mesías, M., Cabrera, C., & Rufián-Henares, J. A.
Affiliations: Departamento de Nutrición y Bromatología
Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC)
ORCID: Rufián-Henares, J. A.
Venue: Food & Function
Publisher: Royal Society of Chemistry (RSC)
Published: 2017
Volume: 8
Issue: 8
Pages: 2650-2662
ISSN: 2042-6496
2042-650X
DOI: 10.1039/c7fo00611j
Cited by: 157
References: 6
Language: en

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Healthy properties of green and white teas: an update

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