The DOI matches its Crossref record, with a small difference in title or year; 129 of the 130 references it cites were found in a registry or an index.
Tea and Its Consumption: Benefits and Risks
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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“This led to a market withdrawal of high dose-EGCG-supplements [130].”
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Metadata
- Authors
- Hayat, K., Iqbal, H., Malik, U., Bilal, U., & Mushtaq, S.
- Affiliations
- Quaid-i-Azam University (PK)
- Corresponding author
- Hayat, Khizar
- 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
- 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
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
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