Cited by 405Tea Polyphenols and EffectsPhytochemicals and Antioxidant ActivitiesCoffee research and impacts

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Tea and Its Consumption: Benefits and Risks

Hayat, Khizar, Iqbal, Hira, Malik, Uzma, Bilal, Uzma, Mushtaq, Sobia·2015·Critical Reviews in Food Science and Nutrition

DOI 10.1080/10408398.2012.678949

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Abstract

The recent convention of introducing phytochemicals to support the immune system or combat diseases is a centuries' old tradition. Nutritional support is an emerging advancement in the domain of diet-based therapies; tea and its constituents are one of the significant components of these strategies to maintain the health and reduce the risk of various malignancies. Tea is the most frequently consumed beverage worldwide, besides water. All the three most popular types of tea, green (unfermented), black (fully fermented), and oolong (semifermented), are manufactured from the leaves of the plant Camellia sinensis. Tea possesses significant antioxidative, anti-inflammatory, antimicrobial, anticarcinogenic, antihypertensive, neuroprotective, cholesterol-lowering, and thermogenic properties. Several research investigations, epidemiological studies, and meta-analyses suggest that tea and its bioactive polyphenolic constituents have numerous beneficial effects on health, including the prevention of many diseases, such as cancer, diabetes, arthritis, cardiovascular disease (CVD), stroke, genital warts, and obesity. Controversies regarding beneficialts and risks of tea consumption still exist but the limitless health-promoting benefits of tea outclass its few reported toxic effects. However, with significant rise in the scientific investigation of role of tea in human life, this review is intended to highlight the beneficial effects and risks associated with tea consumption.

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Authors: Hayat, K., Iqbal, H., Malik, U., Bilal, U., & Mushtaq, S.
Affiliations: Quaid-i-Azam University (PK)
Corresponding author: Hayat, Khizar
ORCID: Hayat, Khizar
Iqbal, Hira
Venue: Critical Reviews in Food Science and Nutrition
Publisher: Informa UK Limited
Published: 2015-01-28
Volume: 55
Issue: 7
Pages: 939-954
ISSN: 1040-8398 (ISSN-L)
1549-7852
DOI: 10.1080/10408398.2012.678949
OpenAlex: W2113040286
Cited by: 405
References: 130
Citations by year: 2026: 32 · 2025: 43 · 2024: 66 · 2023: 61 · 2022: 46 · 2021: 46 · 2020: 25 · 2019: 31 · 2018: 16 · 2017: 14 · 2016: 12 · 2015: 11
FWCI: 6.23
Type: journal article
Language: en
Open access: closed
Locations: Critical Reviews in Food Science and Nutrition (publishedVersion)
PubMed (publishedVersion)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Tea Polyphenols and Effects
Health Sciences › Medicine › Biochemistry (medical) › Phytochemicals and Antioxidant Activities
Health Sciences › Medicine › Pharmacology (medical) › Coffee research and impacts
Keywords: tea consumption, Camellia sinensis, green tea, black tea, oolong tea, polyphenols, antioxidant activity, anti-inflammatory activity, anticarcinogenic activity, cardiovascular disease, diabetes mellitus, obesity, stroke, genital warts, neuroprotection, cholesterol lowering, thermogenesis, disease prevention
MeSH terms: Anti-Inflammatory Agents, Antioxidants, Beverages, Cardiovascular Diseases, Diabetes Mellitus, Humans, Neoplasms, Nutritive Value, Obesity, Risk, Tea, Anticarcinogenic Agents, Plant Leaves, Polyphenols

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Tea and Its Consumption: Benefits and Risks

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