Green Tea - An Antioxidant Mystic Herb
Abstract
It is worldwide accepted that green tea have supernatural property to fight against chronic diseases such as cancer and many more. The presence of polyphenols in green tea is having such property to protect against severe disease and have antioxidant potential. The purpose of this review to explore the beneficial antioxidant potential of green tea with compilation of previously published literature. Green tea is produced from the leaves of the Camellia sinensis plant has provided to be the most popular beverages worldwide. Now people from 160 countries in the world are accustomed to tea drinking although the amount of green tea consumption in worldwide is less than other tea and coffee. Generally, green tea has been found to be superior to black tea in terms of health benefits due to their greater health benefits their demands and popularities are enhanced. The processes used in the manufacture of black tea are known to decrease levels of the monometric catechins to a much greater extent than the less severe conditions applied to other teas. Green tea is accounted for to contain a large number of bioactive fixings which are nearly contributed by polyphenols which assumes a key part of counteractive action and treatment of numerous infections and diseases. The major polyphenols in green tea are catechins, epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (ECG) and epigallocatechin gallate (EGCG). Epigallocatechin gallate is viewed as the most significant active component. This review highlights chapter will highlight the antioxidant activities of green tea that is connected with the high cell reinforcement parts of green tea. This article shows the advantages of green tea for its calming, cancer prevention agent potential and oral human services. Despite the fact that the human clinical information is as yet constrained, this article demonstrates that green tea has its place in both the traditional and elective medicinal groups.
References
Ahmed S, Marotte H, Kwan K, Ruth J.H, Campbell P.L, Rabquer B.J et al (2008); Epigallocaetchin-3-gallate inhibits IL-6 synthesis and suppresses transsignaling by enhancing soluble gp130 production; Proceedings of the National Academy of Sciences; 105(38); 14692–14697.
Anderson RF, Fisher LJ, Hara Y, Harris T, Mak WB, Melton LD et al (2001); Green tea catechins partially protect DNA from OH radical induced strand breaks and base damage through fast chemical repair of DNA radicals; Carcinogenesis; 22(8); 1189-1193.
Awadalla H.I, Ragab M.H, Bassuoni M.W, Fayed M.T, Abbas M.O (2011); A pilot study of the role of green tea use on oral health; International Journal of Dental Hygiene; 9(2); 110–116.
Babu P.V, Liu D (2008); Green tea catechins and cardiovascular health: An update; Current Medicinal Chemistry; 15(18); 1840–1850.
Balentine D, Wiseman S, Bouwens L (1997); The Chemistry of Tea Flavonoids; Critical Reviews in Food Science and Nutrition; 37(8); 693–704.
Baptista JAB, Tavares JFD, Carvalho RCB (1998); Comparison of catechins and aromas among different green teas using HPLC/SPME-GC; Food Research International; 31(10);729–736.
Bogdanski P, Suliburska J, Szulinska M, Stepien M, Pupek-Musialik D, Jablecka A (2012); Green tea extract reduces blood pressure, inflammatory biomarkers, and oxidative stress and improves parameters associated with insulin resistance in obese, hypertensive patients; Nutrition Research; 32(6); 421–427.
Clarke K.A, Dew T.P, Watson R.E, Farrar M.D, Bennett S, Nicolaou A, Rhodes L.E, Williamson G (2014); High performance liquid chromatography tandem mass spectrometry dual extraction method for identification of green tea catechin metabolites excreted in human urine; Journal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences; 972; 29–37.
Clifford M.N, Van der Hooft J.J, Crozier A (2013); Human studies on the absorption, distribution, metabolism, and excretion of tea polyphenols; American Journal of Clinical Nutrition; 98(6); 1619S–1630S.
Cooper R (2012); Green tea and theanine: health benefits; International Journal of Food Sciences and Nutrition; 63(S1): 90–97.
Engelhardt UH, Lakenbrink C, Pokorny O (2004); Nutraceutical Beverages: Chemistry, Nutrition, and Health Effects; Shahidi F, Weerasinghe DK. Editors; American Chemical Society; Washington; 254-264.
Gaur S, Agnihotri R (2014); Green tea: A novel functional food for the oral health of older adults; Geriatrics & Gerontology International; 14(2); 238–250.
Halliwell B, Cross CE (1994); Oxygen-derived species: their relation to human disease and environmental stress; Environmental Health Perspectives; 102 (Suppl 10); 5– 12.
Hashimoto R, Yaita M, Tanaka K, Hara Y, Kojo S (2000); Inhibition of radical reaction of apolipoprotein B-100 and alpha-tocopherol in human plasma by green tea catechins. Journal of Agricultural and Food Chemistry; 48(12) : 6380–6383.
Henning S.M, Niu Y, Lee N.H, Thames G.D, Minutti R.R, Wang H, Go V.L, Heber D (2004); Bioavailability and antioxidant activity of tea flavanoids after consumption of green tea, black tea, or a green tea extract supplement; American Journal of Clinical Nutrition; 80(6); 1558–1564.
Jigisha A, Nishant R, Navin K, Pankaj G (2012); Green tea: A magical herb with miraculous outcomes; International Research Journal of Pharmacy; 3(5); 139–148.
Kanwar J, Taskeen M, Mohammad I, Huo C, Chan T, Dou Q (2012); Recent Advances on Tea Poly-phenols; Frontiers in Bioscience (Elite Edition); 4; 111–131.
Kato M.T, Magalháes A.C, Rios D, Hannas A.R, Attin T, Buzalaf M.A (2009); Protective effect of green tea on dentin erosion and abrasion; Journal of Applied Oral Science; 17(6): 560–564.
Kelly MR, Geigerman CM, Loo G (2001); Epigallocatechin gallate protects U937 cells against nitric oxide-induced cell cycle arrest and apoptosis; Journal of Cellular Biochemistry; 81(4); 647-658.
Lambert J.D, Sang S, Yang C.S (2007); Biotransformation of green tea polyphenols and the biological activities of those metabolites; Molecular Pharmaceutics; 4(6); 819–825.
Lee D.H, Kim Y.J, Kim H.H, Cho H.J, Ryu J.H, Rhee M.H, Park H.J (2013); Inhibitory effects of epigallocatechin-3-gallate on microsomal cyclooxygenase-1 activity in platelets; Biomolecules & Therapeutics; 21(1); 54–59.
Leong D.J, Choudhury M, Hanstein R, Hirsh D.M, Kim S.J, Majeska R.J et al (2014); Green tea polyphenol treatment is chondroprotective, anti-inflammatory and palliative in a mouse posttraumatic osteoarthritis model; Arthritis Research & Therapy; 16(6); 508-520.
Leung L.K, Su Y, Chen R (2001); Theaflavins in Black Tea and Catechins in Green Tea are Equally Effective Antioxidants; Journal of Nutrition; 131(9); 2248-2251.
Lin YS, Tsai YJ, Tsay JS, Lin JK (2003); Factors affecting the levels of tea polyphenols and caffeine in tea leaves; Journal of Agricultural and Food Chemistry; 51(7);1864–1873.
Ok W.J, Cho H.J, Kim H.H, Lee D.H, Kang H.Y, Kwon H.W et al (2012); Epigallocatechin-3-gallate has an anti-platelet effect in a cyclic AMP-dependent manner; Journal of Atherosclerosis and Thrombosis; 19(4); 337–348.
Reygaert W.C (2014); The antimicrobial possibilities of green tea; Frontiers in Microbiology; 5; 434.
Roomi MW, Ivanov V, Kalinovsky T, Niedzwiecki A, Rath M (2005); In vitro and in vivo antitumorigenic activity of a mixture of lysine, proline, ascorbic acid, and green tea extract on human breast cancer lines MDA-MB-231 and MCF-7; Medical Oncology; 22(2); 129-38.
Sang S, Tian S, Wang H, Stark RE, Rosen RT, Yang CS et al (2003); Chemical studies of the antioxidant mechanism of tea catechins: radical reaction products of epicatechin with peroxyl radicals; Bioorganic & Medicinal Chemistry; 11; 3371-3378.
Serafini M, Del Rio D, Yao D.N, Bettuzzi S, Peluso I (2011), “Health benefits of tea. In Herbal Medicine: Biomolecular, and Clinical Aspects”, Wachtel-Galor S. Editors, 2nd edition, Benzie I.F.F, CRC Press: Boca Raton, FL, USA, pp. 239–262.
Shishikura Y, Khokhar S (2005); Factors affecting the levels of catechins and caffeine in tea beverage; estimated daily intakes and antioxidant activity; Journal of the Science of Food and Agriculture ; 85(12); 2125–2133.
Stalmach A, Troufflard S, Serafini M, Crozier A (2009); Absorption, metabolism and excretion of Choladi green tea flavan-3-ols by humans; Molecular Nutrition & Food Research MNFR; 53; S44–S53.
Stewart A.J, Mullen W, Crozier A (2005); On-line HPLC Analysis of the Antioxidant Activity of Phenolic Compounds in Green and Black Tea; Molecular Nutrition & Food Research; 49(1); 52-60.
Su X, Duan J, Jiang Y, Duan X, Chen F (2007); Polyphenol Profile and Antioxidant Activity of Brewed Oolong Tea at Different Conditions; International Journal of Molecular Sciences; 8(12) ;1196-1205.
Suzuki-Sugihara N, Kishimoto Y, Saita E, Taguchi C, Kobayashi M et al (2016); Green tea catechins prevent low-density lipoprotein oxidation via their accumulation in low-density lipoprotein particles in humans; Nutrition Research; 36(1); 16–23.
Van Amelsvoort J.M, Van Hof K.H, Mathot J.N, Mulder, T.P, Wiersma A, Tijburg L.B (2001); Plasma concentrations of individual tea catechins after a single oral dose in humans; Xenobiotica; 31(12); 891–901.
Yang C.S (2009); Antioxidant and anti-carcinogenic activities of tea polyphenols; Archives of Toxicology; 83(1); 11–21.
Zhao B, Guo Q, Xin W (2001); Free radical scavenging by green tea polyphenols; Methods in Enzymology; 335; 217–231
